Oven and Muffin Cups Preparation
1. Preheat the oven to 180 - 190 degree. Grease 10 muffin cups.

Muffin Mixtures and Baking Preparation
2. Cream the butter till soft using an electric mixer. Add in sugar, add in egg, one at a time, continue the  mixing till thoroughly.
3. Sift flour and baking powder together in a bowl. Fold it into the butter mixture (in step 1), alternating with milk.
4. Stir in chocolate chips to the mixture. Divide the mixtures into the prepared muffin cups.
5. Bake it for about 25 minutes till golden brown. Let stand for 5 minutes.

Oven and Baking Tin preparation
1. Pre-Heat the oven to 180 degree
2. Lay a greaseproof paper on the baking tin and grease it with some oil.

Cake Making Method

1. Mixture A: Melt the chocolate using a double boiler or a heatproof bowl set over a pan of hot water. Stir occasionally.
2. Mixture B: Sift the flour and baking powder in another bowl.
3. Mixture C: Mix the butter, sugar and vanilla with an electric mixer until light and fluffy in another bowl. Add in 2 eggs at a time, continue mixing. Gradually add in Mixture B, continue mixing till well blended.
4. Spoon half of Mixture C into the baking tin.
5. Stir Mixture A into the remaining Mixture C till blended thoroughly. Spoon it into the baking tin. Use a spatula, swirl the mixtures for a marble effect.
6. Bake the cake for 45 minutes to about an hour. Remove it from the oven and let it cool.  Remove cake from the baking tin. To serve, dust cake with icing sugar.

Method
1. Preheat the oven at 180 degree. Prepare a 15 x 13 inch rectangular baking tin with greaseproof paper, greased.
2. Combine the chocolate, water and coffee in top of the double boiler with water at the bottom. Heat until it melted, set aside.
3. Using electric mixer, beat the egg yolk with sugar till thick. Stir it into the chocolate mixture.
4. Using electric mixer, beat the egg white with salt until they hold stiff peak. Separate it into 3 portions, fold it into the egg yolk with chocolate mixture, portion by portion.
5. Pour the mixture into the baking tin and smooth it using a spatula.
6. Bake for 15 minutes. Remove from oven and leave it to cool for 1 to 2 hours.
7. Using the electric mixer, whip the cream till stiff.
8. Peel off the greaseproof paper stick on the cake and place it on top of a greaseproof paper sprinkle with icing sugar.
9. Spread the whipped cream on cake and smooth it with a spatula. With the help of the new greaseproof paper underneath the cake, roll up the cake. Ready to serve. (10 serving)

Method
1.Preheat the oven to 180 degree. Grease a 20 inch round baking tin.
2.Combine the chocolate and the butter. Place the ingredients on the top of the double boiler and water at the bottom. Heat till the chocolate and butter melt. Stir the mixtures.
3.Beat the egg yolks and the sugar until thick and lemon-colored. Add in the chocolate mixture. Continue beating the mixtures till it blends thoroughly.
4.Sift the flour and cinnamon into a bowl.
5.Beat the egg white in another bowl until puffy.
6.Fold in a third portion of the egg white (step 5) and the flour mixtures (step 4), put it into the chocolate mixtures (step 3). Blend it thoroughly.
7.Fold in the second and last portion of the egg white and flour mixtures into the chocolate mixtures. Blend it thoroughly.
8.Pour the final mixture into the baking tin. Bake for 40-50 minutes. Remove it from the oven and leave it to cool before serving.