Chocolate Mousse

175g dark chocolate, chopped or broken into pieces

1 tbsp Kahlua (liqueur)

4 eggs, separated

200ml whipping cream

Put chocolate into a heat-resistant bowl. Place it over a saucepan of gently simmering water until it melts.

Take off the heat and leave to cool, then stir in the yolks. Whip the cream until soft peaks form, then gently fold the chocolate mixture through the whipped cream.

Whip egg whites until soft peaks form and lightly fold into the chocolate mixture until well combined. Spoon into individual serving dishes and refrigerate until firm.

Chocolate Cake

Original Recipe by Amy Beh

180g butter

90g soft brown sugar

¾ tsp vanilla essence

¼ tsp almond essence

3 large eggs, separated

110g self-raising flour, sifted

25g ground almonds

55ml UHT milk

90g dark chocolate, melted

PLACE dark chocolate in a heatproof bowl and set it over boiling water until completely melted.

Preheat oven at 170°C. Grease and line the base of a loaf tin. Beat butter, sugar and essences until light and fluffy. Beat in egg yolks one at time. Add milk and melted chocolate. Cream until well combined.

Fold in sifted flour and stir in ground almonds. Whisk egg whites until just stiff. Fold the beaten egg white into the creamed chocolate mixture. Turn out batter into the prepared cake pan and bake for 55 to 65 minutes or until a wooden skewer inserted into the centre of cake comes out clean.

Chocolate tarre

Ingredients
200g hazelnut
200g walnut
200g dark chocolate (100g each bar)
250g butter, with some used to grease the baking dish
100g caster sugar
6 large eggs (separate the yolks and the whites)

Method
1. There're two parts to this preparation. Start by whizzing up the hazelnuts, walnuts and a 100g of the chocolate until fine. That done, leave aside.

The only proper means in which a fine mixture may be achieved is by using a food processor. But if you don't have one, first roughly chop the nuts and the chocolate, and then turn to a mortar for a finer consistency.

2. Whiz butter and sugar, while intermittently adding the egg yolks, it should achieve a silky finish.

3. Now beat the egg whites. It has become customary that a pinch of salt is added, so that the composition of the eggs are broken down easily. Also, there are some who just grease the bowl with lemon. Either way, a fluffiness of sort should be the aim.

4. With a spatula, mix the two blended ingredients first, then slowly fold in the fluffy egg white. You are advised not to use the processor for this purpose, and you should not over-fold the egg whites in, as the purpose is to create a "marble" effect, also you want to preserve the fluffiness of the beaten egg whites.

5. Turn this mixture into a greased baking dish, preferably with a removable base. Finally crush the remaining dark chocolate into small chunks and bury the pieces randomly, pressing with fingers into the mixture.

Note: This cake is great served warm with French vanilla ice cream, whipped cream or warm heavy cream. It's also great with Hagen Daz's Bailey's ice cream.

- Recipe courtesy of Aris Azman

Chocolate Cakes

Original Recipe by Amy Beh

180g butter
110g soft brown sugar
1 tsp vanilla essence
3 large (Grade A) eggs, separated
50ml fresh milk
1 Tbsp Crème de Cacao (chocolate liqueur)
90g dark chocolate
25g ground almonds

Sift
110g plain flour
1 tsp baking powder

Place dark chocolate in a bowl, over a pan of simmering water. Allow to melt. Remove the bowl and set aside to cool.

Preheat oven to 170°C. Grease and line the base of a 10x23 cm loaf pan.

Cream butter, sugar and essence until light and fluffy. Beat in egg yolks one at a time. Cream until well combined.

Combine melted chocolate with Crème de Cacao. Stir well to mix. Add this to the creamed butter mixture. Beat in the milk gradually until well combined.

Fold in sifted dry ingredients and stir in ground almonds until just combined. Whisk egg white in a clean mixing bowl until just stiff. Fold the meringue into the creamed chocolate butter mixture in three batches.

Pour mixture into prepared pan. Bake in preheated oven for 1 hour to 70 minutes, or until cooked through when tested with a skewer. Cool cake in the tin for 10–15 minutes before turning out onto a wire rack to cool completely.