Chocolate—really, who doesn't like it?! It is one of the most popular flavors in the world.

Rich and lush, chocolate has many virtues, from its touted antioxidant qualities to the romantic lore that identifies it as an aphrodisiac. The BBC reported a study in which melting chocolate in one's mouth produced an increase in brain activity and heart rate more intense than that associated with passionate kissing, and the increases lasted four times as long after the activity had ended. No wonder chocolate is the Valentine gift of choice!

Chocolate not only is in our favorite desserts and candies but also ends up on the big screen in many foodies' favorite films. Willy Wonka & the Chocolate Factory was one of my favorite films as a child, and I Ioved the 2005 Charlie version just as much! And then of course there is the movie Chocolat, where a young mother's chocolate creations with their magical chocolaty powers changed the lives of the townsfolk!

While chocolate never goes out of fashion, it certainly has its trends. Today we see a huge interest in super-high cacao percentages and organic bars along with a myriad of cool and trendy add-ins—from lavender to curry to even bacon! But the old-fashioned chocolate desserts are always welcome: warm-from-the-oven chocolate chip cookies, molten chocolate cakes and, one of my favorites, comforting chocolate bread pudding.

This month I am sharing with Recipe Runway my recipe for Bittersweet Chocolate Bread Pudding with Raspberry Drizzle. In today's bread puddings, a good bread is one of the foundation ingredients. So be sure to use a good hearty loaf—no air bread! The recipe incorporates bittersweet chocolate, and a chocolate sauce is drizzled on top before baking. The tart raspberry sauce drizzle makes for a lovely contrast to the rich chocolate pudding.

So whether you are a dark chocolate, white chocolate or bittersweet fan, here's wishing all your chocolate adventures and dishes are d'lish! – Kathy

Bittersweet Chocolate Bread Pudding with Raspberry Drizzle

Makes 8 to 10 servings

2 cups heavy whipping cream
2 cups half-and-half
4 ounces bittersweet chocolate, chopped
10 egg yolks
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
12 cups 1/2- to 1-inch pieces hearty bread
1/3 cup chocolate sauce
3/4 cup pecan pieces (optional)
Raspberry Drizzle (recipe follows)

In a medium, heavy saucepan, warm the cream, half-and-half, and chocolate over medium heat, stirring until the chocolate is just barely melted. Meanwhile, in a large bowl, whisk the egg yolks, sugars, vanilla and spices. Remove the chocolate mixture from the heat and whisk it slowly into the egg mixture. Fold the bread into the mixture and let it sit for 30 minutes until the bread is thoroughly soaked with the custard.

Meanwhile, preheat an oven to 325°F. Butter a 9-by-13-inch glass baking dish or a 3- to 3 1/2-quart casserole dish, or spray with vegetable-oil cooking spray.

Spread the bread mixture evenly in the dish, drizzle with the chocolate sauce, then distribute the pecans over the top.

Bake for about 45 to 50 minutes, or until just set. Serve warm. Or, let cool and refrigerate until ready to serve, then reheat, covered, in a preheated 325°F oven for about 15 minutes until warmed. Serve with Raspberry Drizzle.

Raspberry Drizzle
Makes about 1 cup

2 cups fresh or thawed frozen raspberries
1/2 cup sugar
2 tablespoons fresh lemon juice

Combine all the ingredients in a blender or food processor and process until the berries are puréed and the sugar is thoroughly dissolved. Strain through a fine-meshed sieve. You can make this up to 2 days in advance. If made ahead, refrigerate until ready to use.

Chef’s Note: I also like to serve this with fresh raspberries if in season or with a dollop of whipped cream or a scoop of chocolate raspberry ice cream.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.