• Melt the butter in a glass bowl over simmering water.
• Once the butter melts, whisk in the sugar and the egg yolks, and cook for 5 minutes, stirring constantly so that the eggs become ribbon-like and light in color (don't scramble.)
• Whisk in the coffee, cocoa powder, rum and almonds, and continue cooking, stirring constantly, until the mixture becomes smooth and creamy.
• Transfer the cake mixture to a mixing bowl and set aside.
• Preheat the oven to 375 degrees F.
• Butter and flour a 9-inch round cake pan.
• In a clean, separate mixing bowl, beat the egg whites until the just begin to stiffen and hold soft peaks. Be sure to stop before they form hard peaks.
• Gently fold the whites into the chocolate mixture.
• Pour the batter into the prepared pan and bake until firm and beginning to separate from the sides, about 30 minutes.
• Remove from the oven and allow to cool 30 minutes more.
• Flip cake over, dust with confectioners' sugar and cut into wedges before serving.

• Preheat oven to 350 degrees F (175 degrees C).
• In an 8x8 inch square pan, stir together the flour, white sugar, 1/4 cup of cocoa, baking powder and salt.
• Add milk and oil, mix well.
• Sprinkle brown sugar, remaining cocoa and chocolate chips over the mixture.
• Add the vanilla to the hot water, then pour the water over the top.
• Bake for 30 to 35 minutes in the preheated oven, until the surface appears dry.
• Serve warm with a spoon or at room temperature.

Crust

• Mix butter and flour.
• Pat over sides of spring form pan, and bake at 350° until browned (about 10-15 minutes).
• Cool before adding filling.

Cheesecake

• Beat cheese and sugar, add vanilla.
• Add eggs one at a time.
• Pour into cooled crust. Bake at 300° for 1 hour.

Crust

• Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

Cheesecake

• All the filling ingredients should be at room temperature.
• Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).
• Add the sugar a little at a time and continue beating until creamy.
• Add flour, vanilla and lemon juice, mix well.
• Add one egg at a time and beat after each egg.
• Add the sour cream and beat well.
• Pour cream cheese mixture into the springform pan.
• Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
• When time is up turn oven off, prop open oven door and leave in oven for one hour.
• Remove from oven and let cool then refrigerate for 24 hours.

• Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
• In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.
• Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes.
• Remove from pans, place on waxed paper and allow to cool completely before frosting.

For the fosting

• Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts.
• Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

• Combine sugar, water and corn syrup in small saucepan. Cook over medium heat, stirring constantly until sugar is dissolved and mixture begins to boil.
• Boil without stirring until 242° or mixture will spin a thread.
• Just before syrup reaches temp, beat egg whites until stiff but not dry.
• Pour syrup in thin stream over egg whites while beating at high speed.
• Continue beating until mixture stands in stiff, glossy peaks.
• Beat in vanilla.
• Cool slightly, spread on sides and top of cake.

• Line baking pans with aluminum foil.
• Mix butter, sugar, eggs and flavoring until creamy and smooth, stir in dry ingredients, and add fruit and nuts. Mix well.
• Fill pans 2/3 full. Bake in slow oven (275°). Bake tube cake about 3 hours, smaller loaf pans 2 hours, or until golden brown
• Wrap cakes in wine soaked cloth and store in air tight container in cool place for several weeks.

• Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.
• In a large bowl, sift together the flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time.
• Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in 3 batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.
• Coat 2 (9-inch) round cake pans with non-stick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance.
• Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full. Bake for 30 to 35 minutes. The cake is cooked when a toothpick inserted in the centre comes out clean and the cake springs back when touched
• Leave to cool for 40 minutes. Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of Chambourd.
• With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers. Start in the center and work your way out.
• Carefully place the second layer on top. Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.
• With a large knife scrape some shavings from a block of dark chocolate. Scatter shavings over cake.

Chocolate Chip Butter Cream

• in the bowl of an electric mixer, dissolve the sugar and water water at low speed.
• Beat in the dark chocolate and vanilla.
• Add butter gradually in small bits.
• Mix until everything is completely incorporated.
• Using a spatula, fold in the chopped chocolate and give a final quick spin.

• Preheat oven to 275 degrees.
• Grease and flour a 9 x 13 pan.
• In a small bowl, mix mashed banana with the lemon juice; set aside.
• In a medium bowl, mix flour, baking soda and salt; set aside.
• In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
• Beat in eggs, one at a time, then stir in 2 tsp vanilla.
• Beat in the flour mixture alternately with the buttermilk.
• Stir in banana mixture.
• Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
• Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
• For the frosting, cream the butter and cream cheese until smooth.
• Beat in 1 teaspoon vanilla.
• Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
• Spread on cooled cake.
• Sprinkle chopped walnuts over top of the frosting, if desired.