Cake:
1 3/4 c flour
2 c sugar
3/4 c unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 c strong black coffee
1 c buttermilk or sour milk by adding 1 tbls vinegar to 1 c milk
1/2 c vegetable oil
1 tsp vanilla

Cherry topping:
1 22 oz can of cherry pie filling (approx. 2 1/2 cups)
2 tbls sugar
2 tbls cherry Kirscher liquor
whipped cream

Method

1. Combine first 6 ingredients in a bowl
2. Add ingredients 7 – 12 while stirring
3. Batter will be thin
4. Add batter to two greased round floured cake pans
5. Bake at 350 degrees for 25 – 30 minutes.
6. Let cakes cool.
7. To make the cherry filling, combine the pie filling, sugar, and liquor in a bowl.
8. When the cakes are cool, take them out of pans.
9. Cut the top off of one cake so it has a flat top to stack easier.
10. Put cherry filling and a ring of whipped cream between the cakes so that the stick together.
11. Put the cherry filling in the center of the top of the cake and ring with whipped cream.
12. Spread whipped cream on the sides of the cake.

25g (1oz) cocoa powder
375g (13oz) dark chocolate
250 ml (9fl oz) double cream
5 large eggs
90g (3¼oz) light soft brown sugar
120ml (8tbsp) Cointreau (maybe less)
maybe try some baking powder to make it rise more

Method

1. To prepare, preheat the oven to 170°C / 325°F / Gas Mark 3, and grease and paper line a 20cm (8”) round loose-bottomed tin.
2. Make sure there is headroom in the oven, because this can rise quite a lot.
3. Melt the chocolate in a large bowl and allow to cool slightly.
4. Whip the eggs and sugar until very thick (5-8 mins)
5. Whip the cream to “soft peak” status in yet another bowl.
6. Carefully fold the eggs and sugar into the chocolate (do this in the hot bowl to stop the chocolate cooling rapidly and going lumpy).
7. Gently fold in the cream and the alcohol, and then pour the mixture into the tin.
8. Place the tin in a roasting tin and half fill that with boiling water.
9. Bake for 30-40 minutes until the centre just sets.
10. Remove from the tray and transfer to the fridge when it has cooled down for an overnight setting session.

Note: cook for 25 mins and then turn off the oven and allow it to cool with the oven (this might help prevent collapsing.

9 oz. butter
2 c. sugar
4 eggs
1 tbsp. cinnamon
4 oz. finely grated unsweetened chocolate
2 tbsp. cocoa
2 c. flour (3 tbsp.)
3/4 c. red wine
3 1/2 tsp. baking powder
Glaze

Method

1. Beat softened butter, eggs and sugar until creamy.
2. Add cinnamon, cocoa and grated chocolate, baking powder and flour. Mix well.
3. Add red wine.
4. Pour into greased baking form (loaf pan).
5. Bake at 350-390 degrees for 1 hour.
6. Glaze with rum glaze (confectioners’ sugar and rum or lemon juice). Keeps well.

Spray for misting pan
flour for dusting pan
1 pkg plain devil’s food cake mix
1 pkg chocolate instant pudding
3/4 cup Kahlua
1/2 cup water
1/2 cup vegetable oil
4 large eggs

Glaze:
1 cup confectioners’ sugar
1/4 cup Kahlua

Method

1. Preheat over to 350F
2. Lightly mist a 12-cup Bundt pan with vegetable spray, then dust with flour
3. Place cake mix, pudding mix, Kahlua, water, oil and eggs in a large mixing blowl.
4. Blend with mixer on low speed for 1 minute. Then medium for 2 to 3 minutes more. Batter should look thick and smooth.
5. Pour batter into pan and smooth with rubber spatula
6. Bake cake 45 to 47 minutes
7. Cool cake on wire rack to cool for 20 minutes

Glaze:
Place confectioners’ sugar and Kulua in a small bowl and stir until well combined. Spoon the glaze over the top of the warm cake

3/4 cup chopped pecans
3 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs
1 can (15 oz.) Pure Pumpkin
1 teaspoon vanilla extract
Rum Butter Glaze (recipe below)

Method

1. Preheat oven to 325° F. Grease 12-cup bundt pan. Sprinkle nuts over bottom.
2. Combine flour, pumpkin pie spice, baking soda and salt in medium bowl. Beat butter,brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add eggs; beat well. Add pumpkin and vanilla extract; beat well. Add flour mixture to pumpkin mixture, 1/3 at a time, mixing well after each addition. Spoon batter into prepared pan.
3. Bake for 60 to 70 minutes or until wooden pick inserted in cake comes out clean. Cool 10 minutes. Make holes in cake with long pick; pour half of Glaze over cake. Let stand 5 minutes and invert onto plate. Make holes in top of cake; pour remaining Glaze over cake. Cool. Garnish as desired.

Rum Butter Glaze:
Melt 1/4 cup butter or margarine in small saucepan; stir in 1/2 cup granulated sugar and 2 tablespoons water. Bring to a boil. Remove from heat; stir in 2 to 3 tablespoons dark rum or 1 teaspoon rum extract.

6 ounces baker’s dark bittersweet chocolate baking bars
10 tablespoons of butter
1 3/4 cups powdered sugar
3/4 cups flour
2 ounces of bourbon whiskey
3 whole eggs
3 egg yolks

Equipment: Custard or souffle baking cups and a baking sheet

Method

1. Grease your souffle cups generously with butter.
2. Place well-greased souffle cups on the baking sheet.
3. Place the 10 tablespoons of butter along with the baker’s chocolate in a bowl.
4. Put them in the microwave for two minutes to melt.
5. Whisk to incorporate the butter and still-melting chocolate.
6. When you’re done you’ll have a nice, creamy smooth sauce.
7. Add your two ounces of bourbon (about four tablespoons).
8. Add your flour and sugar.
9. Stir with a fork. It takes quite a bit of effort, and when you’re done you’ll have a thick, almost dough like mud:
10. When you add your eggs and egg yolks in and whisk thoroughly, however, your mud will turn into creamy smooth batter:
11. Dispense evenly into your souffle cups. You’ll probably have more batter than you need for four cups. Don’t overfill the cups,  just get another cup..not to waste any of this.
12. Put them in the oven and set the timer for 14 minutes.
13. When they are done they will look firm around the edges and soft in the center.
14. Let them stand for a minute or two. You will notice that they will shrink down some.
15. Run a knife around the edge of the molten chocolate bourbon cake to loosen.
16. Turn them out upside-down on a dessert dish and sprinkle powdered sugar on top for a nice finish.

12 ounces bittersweet chocolate, finely chopped
12 large eggs, separated and at room temperature
2 cups sugar
2 teaspoons PURE vanilla extract
1 tablespoon dark rum
3-1/2 sticks unsalted butter, softened and cut into tablespoons
1/4 cup all-purpose flour
1/2 cup unsweetened Dutch-processed cocoa powder, I use one called Valrhona
1/2 teaspoon salt
Powdered sugar for dusting
Coffee Ice Cream , to serve aside the finished cake

Method

1. Preheat your oven to 325°.
2. Grease a 10-inch springform pan with non-stick cooking spray.
3. Melt chocolate and 3 tablespoons of water in a double boiler, or a stainless steel mixing bowl over top a sauce pan.
4. Stir until melted and smooth, set aside.
5. In a bowl, place egg yolks and sugar. Beat with an electric mixer on high until mixture is pale and thick, about 3 minutes.
6. Turn the mixer to medium-low and add the vanilla and rum.
7. If you have a paddle attachment to use, use it now. On medium speed, gradually add the melted chocolate mixture and the butter. Mix together until smooth.
8. Transfer to a large bowl. Sift flour, cocoa and salt over top of the mixture. Fold in, set aside.
9. In a clean bowl, place egg whites and with a whisk or a whisk attacment (if you’re lucky to have one), beat the whites until almost stiff peaks form.
10. Fold them into the chocolate mixer in 2 additions. You have to be carefully not to over mix.
11. Carefully transfer the batter to the springform pan and bake until the cake is puffy, cracked and set. It will take about 1 hour-1 hour 20 minutes.
12. Remove from the oven and let cool completely in the pan on a wire rack.
13. Just before serving, remove the cake from the pan and dust it with powdered sugar.
14. Serve a scoop of coffee ice cream on the side if you desire.

Cake:
One-half cup unsweetened cocoa
Two and one-fourth cups sifted all-purpose flour
Two-thirds cup rinsed, drained and chopped sauerkraut (do not be tempted to squeeze the sauerkraut dry)
3 lightly beaten egg yolks
1 cup water, at room temperature
Two-thirds cup butter, at room temperature
One and one-half cups refined sugar, or three-fourths cup fruit sugar
1 teaspoon vanilla
3 egg whites, at room temperature

Rising Agent Mixture:
1 teaspoon baking powder, 1 teaspoon baking soda, one-fourth teaspoon salt (stirred together)

Mocha Whipped Cream Frosting:
1 1/2 cups heavy cream
3 tablespoons sugar
1 tablespoon instant coffee
2 teaspoons unsweetened cocoa
2 tablespoons rum

Method

1. Grease and flour two 8-inch baking pans. Set aside. Set oven temperature to 350 degrees.
2. Sift cocoa and flour together. Set aside.
3. In another bowl, combine the sauerkraut, egg yolks and water.
4. In another bowl, cream the butter and sugar. Add vanilla and 3 egg whites.
5. To the creamed mixture, beat through alternate additions of the sauerkraut mixture with the flour mixture. Do not allow water to come into direct contact with the flour. Do not overbeat.
6. Carefully but thoroughly fold in the rising agent. Pour the batter into the pans, coasing it evenly into place with a spatula. Bake for 30 minutes.

Mocha Whipped Cream Frosting:
Whip all ingredients together (allow the sugar to completely dissolve into the cream before whipping). You may wish to brush the cake with coffee liqueur before frosting.

Cake:
1 tbsp flavourless vegetable oil, such as sunflower
3 oz or 7-8 amaretti biscuits, finely crushed
1 oz or 1/4 cup unblanched almonds, toasted and finely chopped
1 lb fine quality bittersweet or plain chocolate, chopped into small pieces
5 tbsp Amaretto liqueur
5 tbsp golden syrup (Karo)
16 fl oz or 2 cups double cream
cocoa powder, for dusting

For the Amaretto Cream:
12 fl oz or 1 1/2 cups whipping cream or double cream for serving
2-3 tbsp Amaretto di Soronno liqueur

Method

1. Lightly oil a 9 inch heart-shaped or springform cake pan.
2. Line the bottom with non-stick baking paper and oil the paper.
3. In a small bowl, combine the crushed amaretti biscuits and the chopped almonds.
4. Sprinkle evenly on to the bottom of the pan.
5. Place the chocolate, Amaretto liqueur and golden syrup in a medium saucepan over a very low heat.
6. Stir frequently until the chocolate is melted and the mixture is smooth.
7. Remove from the heat and allow it to cool for about 6-8 minutes, until the mixture feels just
8. warm to the touch.
9. Pour the cream into a bowl.
10. Whip with a hand-held electric mixer, until it just begins to hold its shape.
11. Stir a large spoonful into the chocolate mixture, to lighten it, then quickly add the remaining cream and gently fold into the chocolate mixture.
12. Pour into the prepared pan, on top of the amaretti and almond mixture.
13. Level the surface.
14. Cover the pan with plastic wrap and chill overnight.
15. To remove from pan, run a thin-bladed sharp knife under hot water and dry carefully.
16. Run the knife around the edge of the pan to loosen the dessert. Place a serving plate over the pan, then invert to unmold.
17. Carefully peel off the paper, replacing any crust that sticks to it, and dust with cocoa powder.
18. In a bowl, whip the cream and Amaretto liqueur to soft peaks.
19. Serve separately on the side.

95g coarsely chopped dried figs
40g coarsely chopped raisins
50g coarsely chopped dried prunes
60g coarsely chopped glace cherries
4 fresh dates, seeded, coarsely chopped
2 tspns finely grated orange rind
125ml brandy
125g butter
1/2 cup plain flour
1/2 cup firmly packed brown sugar
1 cup milk
600ml thickened cream
2/3 cup choc hazelnut spread (such as Nutella)
1 tspn nutmeg
1 tspn ground cinnamon
4 egg yolks
1/3 cup toasted hazelnuts
200g dark eating chocolate chopped finely
200g dark eating chololate, melted, extra

Method

1. Combine fruit, rind and brandy in large bowl; mix well. Cover tightly with plastic wrap; store overnight or for up to a week, stirring daily.
2. Line 7 cup pudding basin with plastic wrap, extending plastic 5cm over edge of basin.
3. Melt butter in medium saucepan, add flour, stir over heat until bubbling.
4. Remove from heat; stir in sugar then milk and half the cream. Stir over medium heat until mixture boils and thickens. Transfer to large bowl, stir in spread, spices and yolks. Cover surface of mix with plastic wrap and refridgerate for one hour.
5. Stir in fruit mixture, nuts and chopped chocolate. Beat remaining cream in small bowl with electric mixer until soft peaks for, fold into pudding mixture.
6. Spoon mixture into prepared basin, tap basin lightly to remove air bubbles. Cover with foil and freeze for 3 hours or over night.
7. When frozen, turn pudding out onto tray, remove plastic wrap and return to freezer.
8. Cut a 35cm cirlce from paper as a guide and cover paper with plastic wrap. Spread melted chocolate over plastic wrap then quickly drap plastic chocolate side down over pudding. Quickly smooth with hands to avoid deeps pleats in the plastic.
9. Freeze until firm. Peel away plastic and trim excess chocolate.