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Chocolate Cognac Cake

A rich, no bake cake that serves 12. From Debra Fioritto Weber, Your Guide to French Cuisine at about.com

Ready In:
35mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Nana Lee
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@Nana Lee
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"A rich, no bake cake that serves 12. From Debra Fioritto Weber, Your Guide to French Cuisine at about.com"
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  1. Erin K. Brown
    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!
    Reply
  2. Nana Lee
    A rich, no bake cake that serves 12. From Debra Fioritto Weber, Your Guide to French Cuisine at about.com
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