Crust:
3 ounces toasted and coarsely chopped walnuts
4 ounces toasted and coarsely chopped pecans
½ cup firmly packed brown sugar
1 pinch cinnamon
4 ounces (1 stick) butter, melted

Mousse Cake
20 ounces bittersweet chocolate cut into small pieces
¾ cup soft butter (6 ounces or 1 ½ sticks)
¾ cup sugar
6 large eggs
¼ cup heavy cream
½ teaspoon vanilla

Method

Crust:
In small stainless steel bowl, combine walnuts, pecans, brown sugar and cinnamon. Stir in melted butter. Press mixture into bottom of springform pan. Chill crust for ½ hour, until firm.

Mousse Cake:

1. Melt chocolate in double boiler.
2. While chocolate is melting, combine butter and sugar in mixer bowl. On medium speed, cream mixture until light and fluffy.
3. Add eggs, two at a time, mixing well after each addition. Scrape sides of bowl. Increase speed to medium high and whip for two minutes until egg mixture increases slightly in volume.
4. When chocolate is melted, beat with hand whisk until is has cooled. It should be warm, not hot.
5. Whisk the chocolate into egg mixture on medium low speed. Scrape sides and bottom of bowl and continue to mix until chocolate is fully incorporated.
6. Stir in cream and vanilla. Spread this mousse filling evenly on pecan crust. Chill until firm, 6 hours to overnight.

To Serve:

1. Unmold the cake by running a hot, dry knife around the inside edge of the pan and then releasing the latch of springform.
2. Slice cake with hot, dry knife into 12 -15 servings. Clean blade of knife under very hot water, dry blade and immediately cut cake. Repeat for each slice.
3. Top servings with dollop of whipped cream, or spread whipped cream over the entire cake before cutting.

Cake:
2 cups dried breadcrumbs
1/2 cup sugar
1 teaspoon cinnamon
1 butter
1/2 cup chopped pecans
32 ounces cream cheese softened
1 cup granulated sugar
5 jumbo eggs shelled and warmed in microwave 2 minutes
6 ounces white chocolate melted
1/4 cup cornstarch
1 tablespoon vanilla
1/2 cup heavy cream
1 pint raspberries

Topping:
1/4 cup cornstarch
3/4 cup sugar
1 pint raspberries
1/2 cup water

Method

1. Mix bread crumbs, sugar and cinnamon in spring form pan.
2. Put butter and pecans in ceramic bowl and place in microwave for 2 minutes on high.
3. Add to crumbs then mix and pat on bottom and sides of pan.
4. Cream the cheese until light then add sugar and beat again.
5. Add eggs one at a time beating after each.
6. Add cornstarch, vanilla, cream and mix well.
7. Add chocolate and mix well.
8. Stir in raspberries gently or drop in carefully after pouring batter into pan.
9. Pour into pan then place in preheated oven in pan of water on bottom rack.
10. Bake for 35 minutes.

Cake:
1 cup granulated sugar
1-3/4 up cake flour
1/4 teaspoon salt
1 teaspoon baking soda
2 squares semisweet chocolate
5 ounce bottle maraschino cherries sliced
1/2 cup butter softened
1 cup sour milk
1 egg beaten
1 teaspoon vanilla
1/4 cup pecans chopped

Frosting:
1-1/2 cup granulated sugar
1/3 cup water
1 tablespoon white corn syrup
2 unbeaten egg whites
1 teaspoon vanilla

Method

1. Sift together sugar, flour, salt and soda.
2. Melt chocolate in some of the maraschino juice.
3. Add butter, milk, melted chocolate, egg and vanilla then mix thoroughly.
4. Add cherries and nuts.
5. Dust two cake pans with a mixture of flour and chocolate.
6. Divide batter between the two pans and bake at 350 for 25 minutes.
7. Fill the bottom of a double boiler with water and bring to a simmer.
8. Combine sugar, water, corn syrup and egg whites in the top of the double boiler.
9. Place the top portion of the double boiler over the bottom and beat the mixture with a rotary beater for 10 minutes or until peaks form.
10. Remove double boiler from heat and blend in vanilla.
11. Place one layer of the cooled cake onto a pedestal cake stand and cover with frosting.
12. Place other layer on top and anchor with toothpicks.
13. Ice it using all the frosting.

Cake:
1 3/4 cups plain flour
1/2 cup Baking Cocoa
2 Tbsp baking powder
1 cup sugar
125g butter
2 Tbsp golden syrup
2 eggs
1 1/2 cups milk
2 tsp baking soda
1 tsp vanilla

Filling:
250g crème fraiche
2 Tbsp icing sugar
1/2 cup Cooking Chocolate, roughly chopped
1/2 cup Marshmallows, quartered
1/4 cup red glacé cherries, chopped
1/4 cup brazil nuts, chopped

Icing:
200g Cooking Chocolate, broken into pieces
1/2 cup cream

Method

1. Prepare cakes. Preheat oven to 180°C. Line the bases of two 20 cm round tins with baking paper.
2. Sift flour, cocoa, and baking powder into a large bowl; add sugar.
3. Melt butter and golden syrup together.
4. Whisk eggs and stir in milk, baking soda and vanilla.
5. Add melted butter mixture and milk mixture to dry ingredients.
6. Beat at medium speed with an electric mixer for 1 minute, or stir together until well combined.
7. Divide mixture between the two tins. Bake in preheated oven for 25 – 30 minutes or until a skewer comes out clean. Leave in tins on a rack for 5 minutes then turn out and remove lining paper.
8. While the cake is cooking, prepare the filling and icing.
9. To make filling, combine all the filling ingredients in a bowl. Set aside.
10. To make icing, combine cooking chocolate and cream in heatproof bowl, place over simmering water, stir until melted and smooth. Alternatively place cooking chocolate and cream in a microwave-safe bowl. Microwave on medium, stirring every minute until melted and smooth. Refrigerate 30 minutes until thick.
11. When cakes are cold, sandwich them together with the filling. Spread the icing over the top and sides of cake. If desired, decorate with toasted slivered almonds.

Cake:
3/4 cup of butter-softened
1 1/2 cups sugar
3 eggs
1 tsp. vanilla
2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp. each-baking soda & powder
1/4 tsp. salt
1 cup water
1 cup sauerkraut-rinsed,drained,squeezed dry and finely chopped
2/3 cup flaked coconut
1/2 cup finely chopped pecans

Filling:
12 ounces semisweet chocolate chips-melted
2/3 cup mayonnaise
2/3 cups flaked coconut-divided
2/3 cup chopped pecans-divided

Method

1. In a mixing bowl, cream butter and sugar. Add 1 egg at a time, beating well after each addition, beat in vanilla.
2. Combine dry ingredients; add to creamed mixture alternatly with water. Fold in sauerkraut, coconut and pecans.
3. Pour into 3 greased and floured round baking pans.bake at 350 for 20-24 minutes or until a toothpick, inserted near the center comes out clean.
4. Cool 10 minutes before removing from pans to a wire rack to cool completely.
5. In a bowl, combine melted chocolate and mayonnaise. Set aside 1 1/4 cup for frosting. To the remaining chocolate mixture add 1/2 the pecans and coconut; spread between layers. Combine remaining coconut and pecans and press onto sides of cake.
6. Store in refrigerator. Slice with a serrated knife.

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.

3 cups flour
3 cups sugar
1/2 cup cocoa
1/2 tsp baking powder
2 sticks margarine
1/2 cup shortening
1/2 tsp salt
2 tsp vanilla
5 eggs
1 cup milk
1 cup chopped nuts

Method

1. Preheat oven to 325
2. Cream margarine, crisco & sugar together.
3. Add eggs, one at a time, beating after each.
4. Add vanilla.
5. Sift flour, cocoa, salt & baking powder together.
6. Alternate milk flour mixture with milk.
7. Pour into a greased & lightly floured tube pan.
8. Pour nuts on top.
9. Bake about 1 hour and 15 minutes.

Cake:
2 cups flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup margarine
1/2 cup shortening
1 cup water
3 tablespoons cocoa
2 eggs well beaten
1 teaspoon soda
1/2 cup buttermilk
1 teaspoon vanilla

Chocolate Frosting:
1/2 cup margarine
3 tablespoons cocoa
6 tablespoons milk
1 box powdered sugar
1 cup chopped pecans
1 teaspoon vanilla

Method

1. Put flour, sugar, salt and cinnamon in large bowl of mixer.
2. In saucepan put margarine, shortening, water and cocoa.
3. Bring to a boil and pour over flour mixture.
4. In another bowl put eggs, soda, buttermilk and vanilla.
5. Add to preceding mixture and beat well then pour into prepared sheet pan.
6. Bake at 350 for 20 minutes.
7. To make frosting mix margarine, cocoa and milk in saucepan.
8. Heat over low heat but do not boil.
9. Remove from heat.
10. Add powdered sugar, vanilla and pecans.
11. Mix well and put on cake as soon as removed from the oven.
12. Cut cake into squares to serve.

Caramelized Hazelnuts:
1 cup sugar
¼ cup water
½ cup hazelnuts

Chocolate Cake:
4 ounces (120 grams) unsweetened chocolate, chopped
1/3 cup (28 grams) unsweetened cocoa powder (not Dutch-processed)
1 cup (240 ml) boiling water
2 1/4 cups (315 grams) all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (226 grams) unsalted butter, room temperature
2 cups (400 grams) granulated white sugar
3 large eggs
2 teaspoons pure vanilla extract
1 cup (240 ml) milk

For the chocolate filling:
1 cup heavy cream
12 ounces (340 gram) semi–sweet chocolate, diced
2 ounces (60 gram) butter, at room temperature

For the finishing and the glaze
¾ cup heavy cream
6 ounces (180 gram) semi–sweet chocolate, diced
1 tsp clear honey.

Method

Cake:

1. Preheat oven to 350 degrees. Butter and line with parchment paper, a 23 x 5 cm loose bottomed baking pan. Set aside.
2. In a stainless steel or heatproof bowl place the chopped chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.
3. In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. Set aside.
4. In the bowl of your electric mixer, cream the butter. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate mixture and beat to combine.
5. Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.
6. Pour the batter in the prepared pan and smooth the top. Bake for about 35 – 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes.
7. When completely cooled, split the cake into 3 layers; place one layer in the same baking pan after you have washed it.

Chocolate filling:

1. Put the cream in a saucepan and turn the heat to medium. Remove the pan from the heat immediately before the cream starts boiling. Add the diced chocolate, and stir until dissolved.
2. In a small bowl, using a spatula or a fork beat the butter until soft. Stir the butter into the cream and let it cool at room temperature for about 2 hours.
3. Spread 1/3 of the filling over the cake half and sprinkle some caramelized hazelnuts over.
4. Place a second layer on top and repeat layering using same amount of the filling and hazelnuts.
5. Finish with the last layer and spread the rest of the filling overt the top and sides of the cake. Place the cake in the refrigerator.

Make the glaze:

1. Get the cream to a simmer over a medium heat in a heavy saucepan, add the diced chocolate and stir till smoothed. Leave to cool for 5 minutes and then add the honey. The honey gives a shiny look to the glaze but you can omit it if you don’t want that much of sweet taste.
2. Whisk till smoothed and mixture begins to thicken. Pour the mixture immediately over the cake and tilt the rack or use a spatula to cover all the surface and sides.
3. Refrigerate at least for 2 hours.

Caramelized Hazelnuts:

1. Dissolve the sugar in the water in a saucepan over a medium heat, boil without stirring till caramelized (8minutes).
2. Stir in the hazelnuts till all combined and spread on an oiled baking sheet.
3. Leave to cool.

Cake:
1 cup butter
2 cups sugar
4 eggs
2-1/2 cups all-purpose flour
1 tablespoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3/4 cup Hershey’s® cocoa
2/3 cup boiling water
1 teaspoon vanilla

Peanut Butter Cream Filling:
1/4 cup creamy peanut butter
1 tablespoon butter
1 teaspoon Dream Whip®
1/4 cup water, more if needed
2 tablespoons all-purpose flour
1/2 pound confectioners sugar
dash of salt

Frosting:
1/2 cup butter
1/4 cup Crisco® shortening
1/4 teaspoon vanilla
1-1/2 tablespoons Dream Whip®
3 tablespoons all-purpose flour
1-1/2 pounds confectioners sugar
1/2 cup Hershey® cocoa
1/2 cup water, approximately
Crushed peanuts or mini Resse’s Peanut Butter® cups for garnish if desired.

Method

Cake:

1. In a bowl, cream butter, sugar and eggs.
2. In a separate bowl, sift flour, baking soda and salt together.
3. Add to the creamed mixture alternately with the buttermilk.
4. In a separare bowl, stir the boiling water and Heshey’s® cocoa together until the cocoa dissolves.
5. Add vanilla. Stir and add to cake batter.
6. Pour the batter into 2 8-inch round cake pans.
7. Bake at 350° for 35 minutes or until toothpick test comes out clean.
8. Remove from oven and cool on racks.

Peanut Butter Filling:

1. Mix all ingredients together until creamy. Add more water if necessary to get a smooth consistency.
2. Spread between cooled cake layers.

Frosting:

1. Mix butter, shortening, vanilla, Dream Whip®, flour and confectioners’ sugar together until creamy.
2. Mix Hershey® cocoa with 1/4-1/2 cup hot water, stirring until dissolved.
3. Add to the creamed mixture and continue to mix until well blended.
4. Frost top and sides of cake.
5. Garnish with chopped nuts OR mini Reese’s Peanut Butter® cups that have been cut in half.
6. Serve with a tall glass of ice cold milk.