obsessed even have their own label: chocoholic! From sodas to souffles, milkshakes to mousses, cakes to cookies, the deep, dark flavour of chocolate is a smooth seducer.

Pour it as a sauce, roll it into a truffle, powder it in milk, freeze it in cream -- whatever you do with chocolate, it is stays the same: downright delicious.

Here are some recipes from The Cake Bible, available at the Bermuda Library, to satisfy your lust for chocolate. Enjoy! GUILT-FREE CHOCOLATE CHIFFON CAKE It is a rare thing indeed that so intensely chocolate a cake can boast a minuscule cholesterol content. A serving of this cake contains only 110.6 mg.

cholesterol.

1 cup 1 tablespoon (lightly spooned into cup) unsweetened cocoa (Dutch processed) OR 1 cup plus 2 tbsp. non-alkalised cocoa* 3 cup boiling water 13 cups sifted cake flour 13 cups sugar 2 tsp. baking powder 1 tsp. salt 6 tbsp. walnut oil 2 tbsp. safflower oil 6 large eggs, separated plus 4 additional whites 2 tsp. vanilla 11 tsps. cream of tartar *If using non-alkalised cocoa, replace the baking powder with 1 tsp. baking soda.

PRE-HEAT oven to 325 degrees F.

In a medium bowl, combine cocoa and boiling water. Whisk until smooth. Cool.

In a large mixing bowl combine flour, all but 2 tbsp. of the sugar, baking powder and salt. Beat 1 minute to mix. Make a well in centre. Add the oils, egg yolks, chocolate mixture, and vanilla. Beat 1 minute or until smooth.

In another large mixing bowl beat egg whites until frothy, add cream of tartar and beat until soft peaks form when beater is raised. Beat in remaining 2 tbsp. of sugar and beat until stiff peaks form when beater is raised slowly.

Fold 1 heaping cup of egg whites into the chocolate mixture with a large balloon wire whisk, slotted skimmer, or angel food cake folder. Gently fold in remaining egg whites until just blended.

Pour into the ungreased 10-inch two-piece tube pan. (Batter will come to 1 3 inches from the top and bake for 60 minutes or until a cake tester inserted in the centre comes out clean and the cake springs back when lightly pressed in the centre. Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter. Cool cake completely in the pan (this takes about 1 1 hours).

Loosen the sides with a long metal spatula and remove the centre core of the pan. Dislodge the bottom and centre core with a metal spatula or thin, sharp knife. (A wire cake tester works well around the core.) To keep the sides attractive, press the spatula against the sides of the pan and avoid any up-and-down motion. Invert onto a greased wire rack and reinvert onto a serving plate. Wrap airtight. Serves 14 .

CHOCOLATE LOVER'S ANGEL FOOD CAKE This cake has many special qualities, not least of which is that it is the only cake worth eating that has not even a smidgen of "devil'' cholesterol! (The cocoa contains 7 grams or less of saturated fat).

It is lovely on its own, with fresh strawberries or raspberries or for dipping into chocolate fondue.

Angel food cake is one of the sweetest cakes because it has virtually no fat to tenderise it and relies on an extra-high proportion of sugar for this purpose. Cocoa does wonders to temper the sweetness in this version.

1 cup 1 tbsp. (lightly spooned into cup) unsweetened cocoa (Dutch processed) 1 cup boiling water 2 tsps. vanilla 1 3 cups sugar 1 cup sifted cake flour 1 tsp. salt 16 large egg whites 2 tsps. cream of tartar PRE-HEAT oven to 350 degrees F.

In a medium bowl, combine cocoa and boiling water. Whisk until smooth. Whisk in vanilla.

In another medium bowl combine 3 cup sugar, the flour, and salt. Whisk to blend.

In a large mixing bowl, beat egg whites until frothy, add cream of tartar, and beat until soft peaks form when beater is raised. Gradually beat in remaining 1 cup sugar, beating until very stiff peaks form when beater is raised slowly.

Remove 1 heaping cup of egg whites and place it onto cocoa mixture.

Dust flour mixture over remaining whites, 1 cup at a time, and fold in quickly but gently. It is not necessary to incorporate every speck until the last addition. A large balloon wire whisk or slotted skimmer also works well.

Whisk together egg white and cocoa mixture and fold into batter until uniform.

Pour into an ungreased 10-inch two-piece tube pan. (Batter will come to 3 inch form the top), run as mall metal spatula or knife through the batter to prevent air pockets, and bake for 40 minutes or until a cake tester inserted in the centre comes out clean and the cake springs back when lightly pressed.

(Centre will rise above the pan while baking and sink slightly when done.

Surface will have deep cracks like a souffle.) Invert pan, placing tube opening over the neck of a soda or wine bottle to suspend it well above the counter, and cool the cake completely in the pan, about 1 1 hours.

Loosen sides with a long metal spatula, remove centre core of the pan.

Dislodge bottom and centre core with a metal spatula or thin, sharp knife. (A wire cake tester works well around the core). To keep sides attractive, press the spatula against sides of pan and avoid any up-and-down motion.) Invert onto a serving plate. Wrap airtight.

MOIST CHOCOLATE GENOISE This cake has the light texture of a genoise but is more velvety and moist. An equivalent amount of chocolate is used instead of cocoa, but a special technique is employed to intensify the flavour. Before being added to the batter, the chocolate is cooked with water which releases its flavour. This enables you to have a genoise the flavour of your favourite bittersweet chocolate bar.

Bittersweet chocolate 1 cup boiling water 8 large eggs 1 cup sugar 1 1 cups sifted cake flour Syrup 1 cup 3 tbsp. sugar 3 cup water 3 tbsp. liqueur of your choice PRE-HEAT oven to 350 degrees F.

Prepare pans as follows: Two 9-inch by 2-inch cake pans or 9-inch springform pans, greased, bottoms lined with parchment and then greased again and floured.

In a heavy saucepan bring chocolate and water to a boil over low heat, stirring constantly. Simmer, stirring for 5 minutes or until chocolate thickens to a pudding-like consistency. (It will fall from the spoon and pool slightly before disappearing). Cool completely.

In a large mixing bowl, beat eggs and sugar with wire whisk on high speed for 5 minutes or until triple in volume. (A hand beater may be used but it will be necessary to beat for at least 10 minutes).

Sift 1 the flour over the egg mixture, fold in gently but rapidly with a slotted skimmer or large rubber spatula until some of the flour has disappeared. Repeat with remaining flour until all flour has disappeared. Fold in chocolate mixture until incorporated.

Pour immediately into prepared pans (they will be about 2 full) and bake 30 to 35 minutes or until a tester inserted in the centre enters as easily as it does when inserted closer to the sides. Cakes rise to the tops of the pans during baking and lower slightly when done, pulling slightly away from the sides. Avoid opening oven before the minimum time or the cakes could fall.

Loosen sides of the cakes with a small metal spatula and unmold at once onto lightly greased racks. Re-invert to cool. The firm upper crusts prevent falling. Trim bottom and top crusts when ready to complete the cake and sprinkle syrup evenly on all sides. Serves 10 to 12 .

TO MAKE SYRUP: In a small saucepan with a tight-fitting lid bring sugar and water to a rolling boil, stirring constantly. Cover immediately, remove from the heat and allow to cool completely. Transfer to a liquid measuring cup and stir in the liqueur. If the syrup has evaporated slightly, add enough water to equal 1 cup plus 2 tbsps. syrup.

CHOCOLATE CLOUD ROLL 1 cup 2 tbsp. sugar 6 large eggs, separated bittersweet chocolate melted Optional: 1 cup unblanched sliced almonds, toasted and finely ground 3 tsp. cream of tartar 1 tbsp. unsweetened cocoa POSITION oven rack in the lower third of the oven. Pre-heat oven 350 degrees F.

In bowl beat 1 cup sugar and egg yolks for 5 minutes, or until light and fluffy. Add chocolate, and almonds if desired, and beat until incorporated.

In a large mixing bowl beat egg whites until foamy, add cream of tartar, and beat until soft peaks form when beater is raised. Gradually beat in the remaining 2 tbsp. sugar, beating until stiff peaks form when beater is raised slowly.

With large balloon whisk, slotted skimmer, or rubber spatula fold 1 of the whites into the chocolate mixture to lighten it. Then gently fold in remaining egg whites.

Pour into prepared pan, spreading evenly with a spatula, and bake 16 minutes.

Cake will have puffed and lost its shine and will spring back when lightly pressed with a finger.

Wet a clean dish towel and wring it out well. Remove cake from oven and leave it in the pan. Dust with cocoa and cover immediately with the damp towel.

Allow cake to cool. Remove towel and, lifting by a long edge of the liner or foil overhang, gently slide cake from the pan onto a flat surface.

To use as a roll, spread at once with 2 cups filling and roll up, using the liner or foil for support and gently peeling it away as you go.