Best 3 Chocolate Cognac Cake Recipes

CHOCOLATE COGNAC CAKE

Steps:

• 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.

CHOCOLATE DATE CAKE WITH COCONUT-COGNAC SAUCE

Steps:

• Combine the dates and cognac in a bowl and let macerate about 30 minutes.
• Preheat the oven to 375 degrees F.
• In a medium bowl, combine the macerated dates, almonds, and coconut. Mix until the ingredients come together into a paste.
• Melt the chocolate in a bowl over a saucepan of simmering water. Stir the melted chocolate into the date mixture and set aside.
• In another bowl, whip together the egg whites and salt until they just begin to form soft peaks. While slowly adding the sugar, continue whipping the whites until they form firm peaks. Fold in the cocoa, cardamom, and ginger until just combined. Working in 3 batches, gently fold the whipped egg whites into the date-chocolate mixture until just combined.
• Scoop chocolate batter into buttered ramekins or molds. Bake until a toothpick inserted in the center of a cake comes out dry, about 12 minutes. Lower the oven to 325 degrees F.
• To serve, unmold the cakes onto a baking sheet and top each with a chilled chocolate-almond wafer. Put the cakes into the oven and bake until the wafer just melts, about 15 seconds. Spoon a small pool of sauce onto plates, and gently place the cakes into the sauce. Serve.
• Put the chocolate into a bowl. Bring the cream to a gentle simmer, pour over the chocolate, and stir with a rubber spatula until smooth. Fold in the spices and nuts. Spread the chocolate batter evenly onto a silicone mat or wax paper-lined baking sheet and chill until firm, about 30 minutes. Using a round cookie cutter, cut the wafer into discs that are slightly larger than the top of the cakes.
• Combine all the ingredients in a small saucepan. Bring to a simmer and cook, stirring frequently, reduced and thickened.

CHOCOLATE PRUNE & COGNAC CAKE RECIPE - (4/5)

Steps:

• Prunes: Combine prunes, 1/3 cup cognac & 3 tbsp sugar in a heavy saucepan. Bring to a simmer, stirring constantly. Remove from heat. Cover and let steep 2 hours. Cake: Melt chocolate with 5 tbsp cognac & coffee in a heavy 2qt saucepan over low heat, stirring constantly. Whisk in butter 1 tbsp at a time. Mix in 3/4 cup sugar, flour, cinnamon, and allspice. Blend in yolks. Cool mixture slightly. Preheat the oven to 350. Butter 8-10 cup bundt pan dust with flour. Using electric mixer, beat egg whites, salt, & cream of tartar until soft peaks form. Add 1/4 cup sugar 1 tbsp at a time & beat until almost stiff but not dry. Whisk chocolate mixture to loosen. Gently fold in 1/4 whites. Gently fold back into remaining whites. Gently fold in prune mixture. Pour into prepared pan. Bake until center if firm about 45min- 1 hour. Cool in pan 25 minutes. Cool on rack compeletely. Wrap tight and let stand overnight. Glaze: Bring cream to simmer in a heavy saucepan. Remove from heat. Stir in chocolate. Cover and let stand 5 minutes. Add Cognac. Cool until glaze mounds slightly on spoon. Spoon glaze over cake. Allow glaze to drip down sides. Let stand until set.