1/2 cup blanched almonds
3/4 cup organic sugar
1 regular size bittersweet organic chocolate bar
2 tbsp unsweetened cocoa powder
3 tbsp organic unsalted butter
4 oz organic sour cream
5 egg whites for ‘fluff’ + 2 egg yolks for chocolate batter mix
1 tsp pure vanilla extract
1/2 tsp pure almond extract
Pinch of sea salt

Equipment: 1 9 inch spring form pan

Method

1. In a food processor, combine your blanched almonds with 1/4 cup sugar. Process until finely ground.
2. Preheat the oven to 350. Coat your spring form pan lightly with butter and dust with cocoa powder, tap pan and set aside.
3. Melt your chocolate and butter in a double boiler, stirring until smooth.
4. In bowl of mixer place 5 egg whites, place 2 of the egg yolks in another large bowl and set the mixing bowl aside for now.
5. In the large bowl mix 2 egg yolks, chocolate, extracts, sour cream, 1/4 cup of sugar and 2 tbsp of cocoa. Stir until blended well.
6. Now returning to your mixing bowl, beat your egg whites on high speed adding your pinch of salt. Beat until frothy.
7. Add your last 1/4 cup of sugar, continue beating until eggs look like clouds.
8. Slowly and gently add your whipped egg whites to your chocolate mixture, fold in until well blended – very softly.
9. Pour into your spring form. And bake for 30 minutes.
10. When the cake comes out it is first raised, it’s normal for the cake to fall. Once it has fallen and is cooled a bit you can serve.

Cake:
Unsalted butter, 3/4 cup plus 1 tablespoon
Bittersweet chocolate, chopped, 14 ounces.
Eggs, large, 7
Sugar, 3/4 cup plus 2 tablespoons
Salt, 1/4 teaspoon

Ganache topping: (optional)
Bittersweet chocolate, chopped, 4 ounces
Heavy cream, 1/2 cup

Optional: (before ganache goes on cake)
Preserves, cherry, apricot, strawberry.

Optional: To serve
Homemade whipped cream
Fresh strawberries

Method

Cake:

1. Preheat oven to 325
2. Line the bottom of a 10-inch springform pan with 3 inch sides with parchment paper cut to fit exactly (at this point you could place in a layer of chocolate cake, thin or sprinkle in 3/4 cups toasted finely chopped pecans or walnuts)
3. In small saucepan, melt the butter over medium heat and then add the chocolate. Stir as the chocolate melts, blending it with the butter. Remove from the heat and set aside.
4. Separate the eggs, placing the yolks and whites in separate mixing bowls. Add half of the sugar to the egg yolks. Using a mixer fitted with the whisk attachment. Beat the yolk mixture on high speed until light and fluffy, and the mixture triples in volume and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface, 4 to 5 minutes. Using a rubber spatula, fold the chocolate mixture into the egg yolks. Dont worry about the mixture being perfectly blended in at this point because you will be folding in the whites next.
5. Using the mixer, beat the egg whites on medium speed until soft peaks form. Add the rest of the sugar and the salt and beat until the whites hold medium-stiff, glossy peaks. Stir one-third of the whites into the chocolate-yolk mixture to lighten it, and then gently fold in the remaining whites just until no white streaks are visible.
6. Immediately turn the batter into the prepared pan.
7. Bake until the top of the cake is no longer shiny, being careful not to let it “souffle” (puff up and expand beyond it original volume), 30 to 40 minutes. Let cool completely in the pan on a wire rack. As the cake cools, it will become firmer.
8. Cover and refrigerate until well chilled, at least 3 hours or for up to overnight.

Ganache:

1. Remove the cake from the refrigerator, uncover it, and let it sit on the countertop for about 15 minutes to warm up just a bit before you top it. You can also spread on preserves at this point.
2. Place chocolate in a heatproof bowl. Heat the cream in a small saucepan and bring to just under a boil. Pour the cream over the chocolate. Let the mixture sit for about 2 minutes without stirring until the chocolate melts, and then stir gently with a rubber spatula (so as to incorporate as little air as possible) until smooth.
3. Pour the ganache over the cake, and tilt and turn the cake pan to cover the top evently. The cold temperature of the cake will help the ganache set up.
4. When the chocolate is set, after 20 minutes, run a thin knife blade around the inside edge of the pan to loosen the cae sides (or, you can instead wrap a damp, warm towel around the pan sides, or use a kitchen torch to warm the metal; both will loosen the cake sides). Release and lift off the pan sides. Using a wide metal spatula, transfer the cake to a serving plate, if using or leave it in the pan base.

To serve:

1. Serve the cake at room temperature or cold. If served cold, slice the cake with a warm knife (have a tall container filled with very hot water for dipping the knife before each cut and a towel to wipe the knife clean after each cut).
2. If you prefer to serve the cake a little warmer, it will have a lighter, more mousse-like consistency, which is more difficult to cut.
3. It keeps for up to 1 week. Wrap well for storage; chocolate absorbs refrigerator odors.

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.

Cake:
6 eggs
6 oz. best quality chocolate
9 oz. whipped cream (heavy cream)
1/2 pt. fresh raspberries for garnish

Raspberry Sauce:
1/2 pt. raspberries
1/2 c. water
1/4 c. sugar

Method

1. You will need a mixer with a wire whip attachment, 10 inch cake pan and a second pan larger than 10 inches for a water bath.
2. Heat the chocolate in a bowl over boiling water.
3. Whip the eggs to full volume in mixer. Fold the eggs into the chocolate, then fold in the whipped cream. Blend well.
4. Pour into a 10 inch pan that has been brushed with butter and sprinkled with sugar.
5. Bake cake in water bath with water coming up about 1 inch on the pan. Bake at 350f /180c for 45-50 minutes.
6. Cool 10 minutes. (Cool with cake tin in the water as will flop if taken out of water). Turn out of pan onto cake plate.
7. Make raspberry sauce by combining all ingredients and bringing them to a boil. Strain and cool the sauce.
8. Garnish the cake with fresh raspberries and serve with the sauce.

Cake:
120g almond meal
200g dark cooking chocolate (couverture)
100g softened butter (not margarine)
100g castor sugar
2 eggs
touch of vanilla essence

Chantilly Cream:
Thickened cream
Castor sugar
Brandy (just a tablespoon would do, or Baileys or Kahlua … take your pick)
Vanilla essence

Method

1. Preheat oven to 160°C (140°C fan forced)
   Prepare cake tin. 8” Spring form tin: grease, then flour to prevent sticking. 8” Normal tin: line with baking paper.
2. Melt the chocolate and add the almond meal, combine well. Set aside and keep warm, so it doesn’t set before the next bits are added … or work quickly!
3. Cream the sugar with the butter until it is utterly combined with the butter. Add the eggs one at a time to the part 2 mixture, incorporating each one fully before adding the next. Add vanilla essence.
4. Fold this combined mixture very gently into the chocolate base mixture, keeping it light and fluffy. Pour into the prepared cake tin and level.
5. Cook for 45 minutes, or until skewer inserted into centre comes out clean (timing depends on the oven consistency). Cool in tin. Turn out, slice and serve with Chantilly Cream or a scoop of ice cream.

Chantilly Cream:

1. Whip to desired consistency. The ‘dollop’ method would require less whipping than that required for piping.
2. Can also be topped with brandy soaked strawberries or cherries to make a ‘pseudo’ Black Forrest torte and dusted with pure icing sugar. Possibilities are endless. Use your imagination and enjoy!

12 oz Semi-sweet chocolate chips or good quality semi-sweet chocolate chopped
4 oz Unsweetened Chocolate
1½ cups Butter, melted
1¾ cups Granulated Sugar
½ cup Water
7 Eggs
2 cups Whipped cream, for garnish

Method

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper.
2. Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter.
3. Heat water and 1 1/2 cups sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.
4. In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan.
5. Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.
6. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven.
7. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.
8. Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve, or top with ganache for a more elegant presentation.

8 eggs
250g chocolate
50g butter

Method

1. Separate the egg whites from the yolks and beat the yolks until they stay almost white
2. Melt the chocolate with the butter (can be in a microwave on a low temperature)
3. Turn on the oven at 180ºC
4. Beat the egg whites until stiff
5. Add the yolks to the egg whites slowly over one minute
6. Add the melted chocolate and butter and put in a cake pan covered by butter and flour who goes to oven
7. It takes 25-30 minutes to cook
8. After it’s ready you can cover it with melted chocolate with a little bit of cream and butter.

2 pounds bittersweet chocolate, melted
1 1/4c unsalted butter (room temperature)
8 eggs, separated
Dash of salt
2 Tbsp sugar
2 Tbsp flour

Method

1. Whisk chocolate and butter until blended.
2. Beat egg yolks until pale yellow, about 5 minutes.
3. Beat egg whites with salt, then add sugar and beat for 5 more seconds.
4. Fold chocolate into yolks, then fold into egg whites.
5. Soft flour over mixture and fold in.
6. Butter bottom and sides of a 10″ pan. Pour cake mix into pan.
7. Bake at 425 for 15 minutes. It will be soft.
8. Cool completely in pan.