Chocolate Cognac Cake

Recipe by Nana Lee
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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