Chocolate Cognac Cake
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
-
Cake
- 9 ounces thin ginger snaps
- 2 3⁄4 ounces dark chocolate
- 1⁄2 cup butter
-
Filling
- 8 ounces dark chocolate
- 1 1⁄4 cups mascarpone cheese
- 2 eggs, separated
- 3 tablespoons cognac
- 1 1⁄4 cups heavy cream
- 4 tablespoons superfine sugar
-
Garnish for Cake
- 1⁄2 cup whipped cream
- chocolate-covered coffee beans
directions
- Place the cookies in a plastic bag and crush them with a rolling pin.
- Transfer them to a mixing bowl.
- Place the 2-3/4 oz. of chocolate and 1/2 cup of butter in a microwave bowl.
- Place in microwave and melt them in 15 second increments.
- Stirring a few times.
- Give the chocolate and butter a final stirring to mix well, then pour over the cookie crumbs and mix together.
- Put this mixture into a 9-inch springform pan and press down to form a base.
- Place in the refrigerator while preparing the filling.
- Place the chocolate in a large microwave safe mixing bowl and melt in 15 second increments.
- Beat in the mascarpone, egg yolks and brandy.
- Whip the cream until it just holds its shape and fold it into the chocolate mixture.
- Using a grease-free bowl and clean beaters, whip the egg whites to soft peaks.
- Add the sugar, a little at a time, and beat until the whites are thick and glossy.
- Fold the whites into the chocolate mixture in two batches, until just mixed.
- Spoon the mixture onto the chilled base and place in the refrigerator for 2 hours.
- To serve:.
- Carefully remove the cake from the pan and transfer to a serving plate.
- Pipe 12 rosettes of the whipped cream and top each with a chocolate coffee bean.
- Cut into 12 wedges and serve.
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Reviews
-
This recipe is a magically journey for the taste buds! The gingersnap crust is a wonderful surprise, a fantastic compliment to the chocolate, and a long-needed relief from the usual boring graham cracker crusts! Wonderful idea! I don't have a springform pan, but it worked just fine in a 9in pie tin. I had about a cup of extra filling since the pie tin is smaller, but all of that disappeared soon too! I think it would cut better as a cake, it was a bit messy getting it out of the pie tin since I had to cut it into 16ths because it is so rich. Very good recipe! Thank you!
RECIPE SUBMITTED BY
<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>