Chocolate Cake

440 g sugar 140 g butter,
softened 3 eggs,
separated 220 g all-purpose flour
7 tbsp unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
½ cup boiling water
1 cup sour cream

For frosting:
660 gram white sugar
1 cup water ¼ tsp cream of tartar (optional)
4 egg whites
1 pinch salt
1 tsp vanilla extract

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease two 9 in (23 cm) cake tins. Put cocoa in small bowl; add boiling water and mix until smooth. Let cool. Using an electric mixer, cream the butter and sugar on medium speed for approximately 5 minutes. Add egg yolks and mix well. Sift in flour, baking powder and baking soda, add cocoa mixture, sour cream, and vanilla extract and mix well. Whisk egg whites until stiff and fold gently into the cake mixture.

Divide into two equal portions and transfer to the cake tins. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40-50 minutes. Let the cakes cool. Slice each cake through the middle to make altogether four layers; if necessary remove the top of the cake by using a knife. For the frosting, combine sugar and water in a saucepan.

Cook until candy thermometer reaches 242 degrees F (115 degrees C) or until a teaspoon of mixture dropped into cold water forms a ball when removed from water. Add cream of tartar and a pinch of salt to the egg white, and beat them until stiff. Add hot syrup in a slow stream, beating constantly. Stir in vanilla. Use approximately one fifth of the frosting between each layer of the cake, coat the cake with the remaining two fifths of the frosting. Cool the cake in the fridge. Place the cake at room temperature 1-2 hours before it is served.

Dark Chocolate Chip Cookies

75 g butter, softened
1 large egg
220 g sugar
55 g all-purpose flour
50 g unsweetened cocoa powder
½ tsp baking soda
1 tsp vanilla extract
170 g semisweet chocolate chips

Preheat oven to 375 deg F (190 deg C). Using an electric mixer, cream butter with sugar, add the egg and mix for one minute. Add vanilla, baking soda, flour and cocoa and mix well. Add chocolate chips.

Place the dough in the refrigerator for at least 30 minutes. Drop by rounded large tablespoonfuls onto an ungreased cookie sheet. Bake the chocolate chip cookies for 8 to 12 minutes. Always try first with 1-2 cookies to check whether the dough is OK. You might need to add a little more flour.

Allow cookies to cool on baking sheet for a few minutes, then move the cookies to a wire rack.

Chocolate Souffle

3 egg yolks
5 egg whites
70 g sugar
150 g bittersweet chocolate
a pinch of salt

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Grease one large souffle dish or 6 small souffle dishes. Melt the chocolate over hot water (in a double boiler).

Add a pinch of salt to the egg whites and whisk with an electric mixer until they hold soft peaks. Add 1/3 cup of sugar gradually while whisking with the electric mixer.

Mix gently the melted chocolate with the egg yolks and approximately one cup of the whisked egg whites. Fold in the remaining part of the whisked egg whites.

Bake in the middle of the oven until crusted on top and practically cooked in the middle, approximately 25-35 minutes for a large souffle dish.

Chocolate Torte

5 eggs
120 g semisweet dark chocolate (40-50% cocoa)
165 g sugar
½ cup vegetable oil
110 g all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
3 tbsp water

Ingredients for Glace and Frosting
350 g apricot jam
2 tbsp butter
200 g semisweet dark chocolate (40-50% cocoa)

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease a 9 inch (23 cm) cake tin, lightly dust with flour. Break the chocolate into small pieces and melt it with the water in a double boiler (over hot water).

Separate egg whites and egg yolks. With an electric mixer whisk the eggs whites until forming stiff peaks, add gradually half of the sugar while mixing. In a separate bowl whisk the egg yolks with the remaining sugar for one minute using the electric mixer. Add gradually the vegetable oil, one tablespoon at a time, whisk well between each time oil has been added. Add the melted chocolate and mix well. Transfer to the bowl containing the whisked egg whites.

Sift in the flour and baking powder, add vanilla extract. Fold everything carefully together using a spoon or a rubber spatula. Transfer to the cake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 45 to 60 minutes.

Leave the cake to cool in the tin, it is recommended to place it into a refrigerator for at least one hour before slicing. When completely cold, remove the top of the cake, and slice the cake to make two or three layers.

Use half of the jam to sandwich the two (or three) layers together. Coat the torte thinly with the remainder of the jam. If possible, wrap the cake with plastic and put it into the refrigerator for 1-3 days before adding the chocolate icing.

Break the chocolate into small pieces and melt it with butter in a double boiler (over hot water). Let the mixture cool to room temperature, and spread it evenly over the torte.

Place the torte in the refrigerator to harden the frosting.

Rich Chocolate Mousse Cake

4 egg whites
110 g sugar
140 g hazelnuts, finely ground
2 tbsp unsweetened cocoa powder
250 g dark semi or bittersweet chocolate (60-70%)
4 egg yolks
70 g sugar
¼ cup + 1 cup whipping cream

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Line a 9 inch (23 cm) cake tin with grease proof or other non-stick paper and grease the tin.

Whisk the eggs whites until stiff and in peaks by using an electric mixer, gradually add the sugar and whisk well each time sugar has been added. Mix with finely ground hazelnuts and cocoa powder.

Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean. Cool the cake.

Melt finely chopped dark chocolate over hot water. Beat the egg yolks with 2 oz sugar until white.

Heat ¼ cup whipping cream to the boiling point, and whisk in beaten egg yolks. Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 100 deg F / 38 deg C.

Whisk 1 cup of whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream. Transfer to the cake tin, and place in the refrigerator for several hours.

Chocolate Lava Cake

8 eggs
140 g all-purpose flour
280 g bittersweet chocolate
180 g butter
275 g sugar

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Grease 10 large muffin tins or cups; paper muffin bake cups can also be used.

Break the chocolate into small pieces and melt it with butter over hot water. Beat the eggs with sugar and mix with flour.

Slowly fold in the melted butter and chocolate. Bake at 350 degrees for only 8-12 minutes; the outer part should be cooked and the inner part liquid.

Chocolate Chip Cookies

110 g light brown sugar
120 g sugar
1 large egg
220 g flour
2 tbsp unsweetened cocoa powder
½ tsp baking soda
¾ tsp baking powder
½ tsp salt
140 g butter
1 tsp vanilla extract
170 g semisweet chocolate chips
Sea salt

Cream butter with sugar until light and fluffy using an electric mixer. Add the egg and vanilla and mix well. Add baking soda, baking powder, salt, sifted cocoa powder, and sifted flour and mix well. Add chocolate chips.

Place the cookie dough in the refrigerator until next day. Preheat oven to 350 deg F (180 deg C). Line a baking sheet with parchment paper or a nonstick baking mat. Drop by rounded large spoonfuls of dough (as big as golf balls) onto the cookie sheet. Sprinkle lightly with sea salt.

Bake the chocolate chip cookies until light brown but still soft, about 15 to 20 minutes. Always try with a few cookies to check whether the dough is done. Allow cookies to cool on baking sheet for a few minutes, then move the cookies to a wire rack.

Black Forest Cake

2 eggs
110 g butter, softened
140 g all-purpose flour
275 g sugar
50 g unsweetened cocoa powder, natural
½ tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
¾ cup buttermilk

Ingredients for filling
¼ cup cherry brandy, optional
400 g cherry pie filling or pitted cherries
3 cups heavy whipping cream, chilled
¼ cup confectioners' sugar
Milk chocolate curls or shavings, for garnish
Maraschino cherries or sweet cherries, for garnish, optional

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper. With an electric mixer, beat the softened butter with sugar until white and fluffy. Add one egg at a time, mix well between each egg.

Add sifted flour, cocoa powder, baking powder, baking soda, vanilla extract and buttermilk, and mix until the batter is smooth. Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 45-60 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake.

When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.

Filling: Drain cherry pie filling in a colander to remove most of the thickened juices. Beat the whipping cream with confectioners' sugar until it thickens. Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.

Assembling: Sprinkle each layer of the cake with cherry brandy. Place one cake layer on a serving plate. Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream. Add the second cake layer.

Spread one fifth of the whipped cream on the second layer and the remaining cherries on top. Add the third cake layer. Spread one fifth of the whipped cream on top and one fifth on the sides. Gently press chocolate curls on the sides and/or on top of the cake.