Chocolate Mousse

from Chef Nooror Somany Steppe of Blue Elephant

Ingredients
125g dark chocolate
1 egg yolk
1 egg
19g sugar
188g whipped cream
4g honey
Directions
1. Melt the dark chocolate in a bowl set over a saucepan of hot water.
2. Once melted, add the honey, mix well and set aside.
3. Whisk the egg yolk with the egg until foamy. Add the sugar and whisk again then combine with the chocolate mix.
4. Whisk the whipped cream until soft peaks appear, then with the chocolate mix using a wooden spatula. Pour in a cup and put it in a fridge for three hours or until the chocolate gets stiff.
Sathorn Rd., 02-673-9354. www.blueelephant.com

Chocolate Lava Cake

from Peechaya Sukviboon of 103+ Factory

Ingredients
300g chocolate
170g butter
90g cake flour
90g sugar
5 eggs
Directions
1. Beat the eggs with a whisk until they are foamy. Then add sugar and mix together.
2. Melt the butter and chocolate together in a bowl over a saucepan of hot water.
3. Add the chocolate and butter mix to the eggs.
4. Add the flour and combine, then pour it in a tray for baking.
5. Put it in a preheated oven (180 degrees) for 11 minutes.
6. Serve hot with ice cream, whipped cream or fruits.
24/4 Ari Soi 4, 081-495-1555. Open daily 11am-11pm

Chocolate Tart

from Warussaporn Burutratanaphan of Tropical Monkey

Ingredients
85g crushed crackers
35g melted unsalted butter
100g dark chocolate
2 eggs
25g caster sugar
Directions
1. Mix the crushed crackers and melted butter together then press them well in either a cake tin, cake foil or mold to make the base. Chill in the refrigerator until firm.
2. Melt the dark chocolate in a bowl set over a saucepan of gently simmering water. Cool slightly, then add the egg yolks and mix.
3. Whisk the egg whites until they form soft peaks, then add the caster sugar and whisk until stiff.
4. Fold the chocolate into the egg whites and pour over the base. Chill in the refrigerator for 8 hours or overnight.
5. Decorate with whipped cream and a strawberry on top.
2/F, Rainhill, Sukhumvit Soi 47, 081-616-3909 

Chocolate Cake

from Suparadi Siwapornpitak of Radi

Ingredients for the cake
180g cake flour
180g granulated white sugar
40g unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
½ cup vegetable oil
1 cup warm water
1/3 cup milk
1/2 teaspoon vinegar
1 teaspoon vanilla extract
345g icing sugar
90g unsweetened cocoa powder
90g butter
½ cup milk
1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees.
2. Stir together the flour, sugar, sifted cocoa powder, baking powder, baking soda, and salt.
3. Add the oil, water, lemon juice, and vanilla extract. Mix all the ingredients together with a fork.
4. Pour into one 4-inch and one 8-inch round tin. Bake in preheated oven for 15-20 minutes, or until cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean. Place on wire rack to cool.
5. Get a medium bowl, sift together the icing sugar and cocoa, set aside.
6. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
7. To place the second tier (4-inch) on top of the first (8-inch), carefully take the cake and use a metal spatula to help guide the cake in the middle. Frost the cakes with the chocolate frosting and decorate with pastel colored sprinkles.
Thonglor Soi 11, 090-971-5666