1/3 cup butter
1 cup semisweet chocolate pieces divided
1/2 cup port wine divided
2 eggs separated
1/2 cup granulated sugar divided
1/2 cup flour
1 pint basket fresh strawberries stemmed and sliced
1 cup whipping cream whipped and sweetened

Method

1. In double boiler over simmering water melt butter and 1/2 cup of the chocolate in 1/3 cup of the port. Stir and cool.
2. In mixer bowl beat egg yolks with 6 tablespoons of the sugar until thick and pale. Gradually beat in chocolate mixture. Mix in flour and remaining chocolate.
3. In another bowl beat egg whites with remaining sugar just until stiff then gradually fold into chocolate batter to blend.
4. Pour into greased and floured 9-inch round layer cake pan and bake at 325 F for 30 minutes. Cool in pan 5 minutes then loosen and invert onto plate.
5. With back of spoon press shallow indentation into centre of cake. Toss strawberries with remaining port then spoon into centre of cake. Pipe or spoon whipped cream around edge.

9 (1 ounce) squares bittersweet chocolate
2/3 cup unsalted butter
3 eggs
3/4 cup white sugar
1/3 cup all-purpose flour
3/4 cup finely ground almonds
1/2 cup prunes, pitted and chopped
1/2 cup brandy
3 tablespoons water

Method

1. Soak prunes overnight in brandy. Melt chocolate and butter or margarine with water.
2. In a large bowl, beat egg yolks and sugar until pale. Stir in chocolate mixture. Gently mix in flour and ground nuts. Stir in prunes.
3. In another bowl, beat egg whites to stiff peaks. Carefully fold into cake mixture. Pour into a greased 9 inch round cake tin.
4. Bake at 375 degrees F (175 degrees C) for 30 – 40 minutes. Remove from oven, and cool on a wire rack. Frost with Chocolate Ganache Frosting.

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar, divided
1/2 cup Dutch processed cocoa powder, divided
1/2 cup plain soy milk
1/4 cup canola oil
1 teaspoon vanilla extract
1 teaspoon rum extract (or just use 1 more teaspoon vanilla if you don’t have rum)
1/2 cup boiling water
1/2 cup pure maple syrup
1/4 cup light rum

Method

1. Boil some water in a teakettle, preheat oven to 350°F, and grease a 9-inch springform round cake pan.
2. Sift together flour, baking powder, baking soda, salt, 3/4 cup of the sugar, and 1/4 cup of the cocoa. Add the soy milk, oil, and extracts, and mix into a thick batter.
3. Spread batter into cake pan. Sprinkle the top with the remaining cocoa and sugar.
4. Pour the boiling water into a glass measuring cup, add the maple syrup and rum to the water, and pour this mixture on top of the cake batter.
5. Place cake on a cookie sheet in case of pudding overflow and bake for 30 to 35 minutes. Let cool just a bit; while the cake is still warm, place it on a large plate (your plate should have a slight edge to prevent spillage).
6. Throw on a scoop of vanilla soy ice cream if you like, and you’ve got yourself one impressive dessert.

Filling and Topping:
4 cups whipping cream
1/2 stick unsalted butter
1/4 cup sugar
20 ounces semisweet chocolate, finely chopped-plus 2 ounces chopped separately
1/3 cup rum
2 teaspoons vanilla extract

Syrup:
1/4 cup water
2 tablespoons sugar
2 tablespoons rum

Cake:
1 1/2 teaspoons vanilla extract
1 teaspoon instant coffee
2/3 cup cake flour
3 tablespoons cocoa powder
1/2 teaspoon baking soda
3 large eggs-separated
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt

Method

Filling:

1. Stir first 3 ingredients in large saucepan over medium-high heat until sugar dissolves and cream comes to a simmer.
2. Remove from heat. Add 20 ounces chocolate. Whisk until melted and smooth.
3. Whisk in vanilla and rum.
4. Transfer 1 cup warm chocolate mixture to small bowl. Whisk in remaining 2 ounces of chocolate. Cover,set aside,and let stand at room temperature. This will be the topping.
5. Transfer remaining chocolate mixture to a large bowl for the filling.
6. Chill until cold and thick. At least 6 hours.

Syrup:

1. Stir water and sugar in small saucepan over low heat just until sugar dissolves.
2. Remove from heat and mix in rum. Let stand.

Cake:

1. Preheat oven to 350 degrees.
2. Grease and flour 9″x 9″ x 2″ cake pan.
3. Combine vanilla and coffee powder in a small bowl or cup. Swirl to dissolve coffee.
4. Sift flour,cocoa,and baking soda into small bowl.
5. Using an electric mixer,beat egg yolks and 1/2 cup sugar in medium mixing bowl until thick and light in color,about 3 minutes. Beat in coffee/vanilla mixture.
6. Using clean dry beaters,beat egg whites,cream of tartar,and salt in large bowl untl soft peaks form.
7. Gradually add 1/4 cup sugar and continue beating until stiff but not dry. Fold egg whites into yolk mixture alternating with flour mixture.
8. Pour batter into prepared pan.
9. Bake for 18 minutes.
10. Cool cake in pan. Cake will shrink slightly.
11. Turn cake out onto flat surface and cut in half horizontally using serrated knife. Place bottom half on plate cut side up.
12. Drizzle half of syrup over layer.
13. Using electric mixer,beat cold chocolate filling until thick,creamy,and spreadable. Spread all of filling evenly over cake layer. Filling layer will be about an inch thick.
14. Drizzle remaining syrup over cut side of second cake layer.
15. Place layer syrup side down on top of filling. Press gently.
16. Rewarm topping until just pourable and pour over center of cake.
17. Using a knife or spatula,carefully spread to edges. It’s okay if a little runs over.
18. Cover with cake dome and chill until ready to serve.

2 pounds sweet potatoes, (about 3)
1 1/4 cups vegetable oil
Unsalted butter, for pans
2 cups cake flour, (NOT self-raising), plus more for pans
4 large eggs
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons pure vanilla extract
3 tablespoons brandy
1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped
1 pound white chocolate
2 cups heavy cream

Method

1. Heat oven to 400 degrees. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse puree.
2. Lower oven temperature to 325 degrees. Butter two 8-by-1 1/2 -inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.
3. Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
4. Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a thoothpick inserted in center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.
5. Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
6. When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.
7. Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on tope of cake, and serve. Serves 8 to 10.

Butter for greasing
1 large ready-made sponge flan case
3 tbsp orange liqueur
200g/7oz caster sugar
2 large oranges, zest of both and juice of 1 orange
4 tbsp cornflour
850g/1and half lb full-fat soft cream cheese
3 medium eggs
1 vanilla pod, seeds scraped out
375ml/13fl oz double cream, plus extra to serve
345g/12oz dark chocolate pieces

Method

1. Preheat oven to 180c / 350f / gas 4
2. Grease a 23cm / 9in spring-form cake tin
3. Cut a circle from the sponge flan case to fit the base of the tin, then slice this circle in half across the middle to make two thin sliced discs. use one of these to line the cake tin-the other disc can be used in another dish.
4. Drizzle the sponge with one tablespoon of the orange liqueur.
5. Mix together the sugar, orange zest and juice and cornflour in a bowl using a wooden spoon,
6. Use a electric hand whisk to beat in the cream cheese.
7. Crack in the eggs one by one, beating constantly until all the eggs are well incorporated.
8. Add the vanilla seeds and the remaining two tablespoons of orange liqueur to the mixture and mix well.
9. Add the cream and beat well until the mixture is smooth.
10. Pour a third of the mixture over the sponge base in the cake tin.
11. Sprinkle over a third of the chocolate pieces and smooth over with a palette knife. Repeat twice more with the remaining cheese cake mixture and chocolate pieces.
12. Place the tin into a baking tray with 2-3mm of warm water-this helps to create steam during cooking. Transfer to the oven and bake for 50 minutes, or until the top is lightly golden.
13. Remove from the oven and leave to cool and set completely before moving from the tin.
14. To serve cut into wedges and serve with a drizzle of cream.

Cake:
1 18 oz package chocolate cake mix
1 package (4 serving size) instant chocolate pudding
4 eggs
1/2 cup Bacardi dark rum
1/4 cup cold water
1/2 cup oil
1/2 cup slivered almonds

Filling:
1 1/2 cup cold milk
1/4 cup Bacardi dark rum
1 package (4 serving size) instant chocolate pudding
1 envelope dream whip

Method

1. Combine all cake ingredients together in large bowl. Blend well, and then beat at medium mixer speed for 2 minutes.
2. Turn into greased and floured layer cake pans (2, 9 inch). Bake at 350 degrees for 30 minutes or until cake tests done. Do not under bake.
3. Cool in pans for 10 minutes. Remove from pans, finish cooling on racks.
4. Split layers in half horizontally. Spread 1 cup filling between each layer and over top of cake. Stack.
5. Keep cake chilled. Serve cold. Optional: Garnish with chocolate curls.

Filling:
Combine milk, rum, pudding mix and topping mix in deep narrow bottom bowl. Blend well at high speed for 4 minutes, until light and fluffy.

1 (18.25 ounce) package coconut cake mix
1 small package of instant coconut cream pudding
1 cup sour cream
2 eggs
1/2 cup oil
1/2 cup coconut rum
6 ounce package white chocolate chips
1 cup flaked coconut

Glaze:
2 cups of confectioners sugar
2 tablespoons coconut rum
1 cup flaked coconut

Method

1. Preheat oven to 350 degrees. Grease a 9 inch Bundt pan
2. In a medium bowl stir together the cake mix and pudding mix.
3. Add the sour cream,eggs, oil, rum. Mix until smooth and well blended, the fold in the white chocolate chips and ccconut
4. Bake for 1 hour until cake springs back to the touch. Allow cake to cool for 10minutes in the pan then turn out onto a wire rack to cool completely.

Glaze:
In a small bowl combine cinfectioners sugar and rum. Whisk until smooth and of a drizzling consinstency. When cake is cooled drizzle icing over cak with a zigzag moition. Sprinkle with coconut over wet icing.

Cake:
1 pk Chocolate cake mix
1 pk Chocolate Instant Pudding 4-serving size
4 x Eggs
1/2 c Barcardi Dark Rum
1/4 c Cold water
1/2 c Oil
1/2 c Slivered almonds or nuts

Filling:
1 1/2 c Cold milk
1/4 c Barcardi Dark Rum
1 pk Chocolate Instant Pudding
1 Envelope Dream Whip Topping

Method

Cake:

1. Preheat oven to 350F. Grease and flour two 9-in layer cake pans.
2. Combine all cake ingredients together in large bowl. Blend well, then beat at medium mixer speed for 2 minutes.
3. Turn into prepared pans. Bake for 30 minutes or until cake tests done. Do not underbake.
4. Cool in pans for 10 minutes. Remove from pans, finish cooling on racks.
5. Split layers in half horizontally.
6. Spread 1 cup filling between each layer and over top of cake. Stack.
7. Keep cake chilled. Serve cold.

Optional: Garnish with chocolate curls.

Filling:
Combine milk, rum, pudding mix and topping mix in deep narrow-bottom bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups.

Cake:
8 ounces bittersweet chocolate, coarsely chopped
1/2 cup (1 stuck) unsalted butter, cut into 1-inch pieces
2 tablespoons cognac
6 large eggs, separated, at room temperature
1/2 cup plus 2 tablespoons granulated sugar, divided

Chocolate Glaze:
4 ounces bittersweet chocolate, coarsely chopped
1/3 cup heavy cream
2 tablespoons honey

Assembly:
1/3 cup seedless raspberry preserves

Garnish:
3 ounces milk chocolate, melted

Method

Cake:

1. Position a rack in the center of the oven and preheat to 350 degrees Fahrenheit. Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment or waxed paper; butter the paper.
2. In a medium saucepan, combine the chocolate and butter. Cook over low heat, stirring constantly with a wooden spoon, until the chocolate and butter are melted. Gently whisk until smooth. Remove from heat and stir in the cognac. Let cool.
3. In a medium bowl, whisk together the egg yolks and 1/2 cup of sugar until well blended. Stir in the melted chocolate mixture.
4. In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at medium speed until frothy. Increase the speed to medium-high and beat the egg whites until soft peaks start to form. One tablespoon at a time, beat in the remaining 2 tablespoons of sugar. Continue beating until the egg whites are still but not dry.
5. Using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in 3 additions. Do not over mix.
6. Pour the batter into the prepared pan. Bake until the cake is puffed and a tester inserted into the center comes out with moist crumbs attached, about 30 minutes. Transfer the pan to a wire rack and cool for 10 minutes. Using a small sharp knife, cut around the sides of the cake to loosen it. Release the pan side. Invert the cake onto a wire rack. Peel off the parchment paper and cool the cake completely. Wrap in plastic and refrigerate overnight (let it sit a few hours then glaze.)

Chocolate Glaze:

1. Place the chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a gentle boil. Using a wire whisk, stir in the honey. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Whisk the mixture until smooth.
2. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes or until slightly thickened.

Assembly

1. Remove the cake from the refrigerator and remove the plastic wrap from the cake.
2. Place the cake on a wire rack set over a baking sheet. Using a metal spatula, spread the raspberry preserves evenly over the top and sides of the cake
3. Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula.
4. Drizzle the top of the glazed cake with the melted milk chocolate.
5. Serve immediately or refrigerate. Bring the cake to room temperature before serving.