An elegant, indulgent way to round off a weekend meal - chocolate and cognac cake.
Chocolate and cognac cake
This cake is so moreish. It's an elegant, indulgent way to finish a great meal. All it needs is a dollop of whipped cream. The quality of the chocolate you use is directly proportional to the quality of the cake. This rule also applies to the cognac. This cake rises like a souffle, since that's really what it is. It will fall and set slowly in the oven as it cools, so don't be tempted to take it out too soon. This cake will last for three days, covered, at room temperature. Don't refrigerate it: it will set like a brick!good-quality dark chocolate (I use Valrhona 53% cocoa solids) 400g, broken up
free-range eggs 6, separated
caster sugar 150g
good-quality cognac 100ml
thin pouring/whipping cream 300 ml
unsweetened cocoa powder or icing sugarPreheat the oven to 170C/gas mark 3. Cut a piece of baking paper to fit a 20cm round cake tin, with a double layer for the side and a single layer for the base. Spray the tin with cooking oil and fit the paper snugly. Don't use a springform tin - it needs to be solid.Melt the chocolate in a stainless-steel bowl set over a saucepan of hot water ensuring the base of the bowl doesn't touch the water. Don't let the water boil, as you can scald the chocolate. Remove chocolate from the heat and return to room temperature.Using an electric mixer, beat the egg yolks and 100g of the caster sugar until pale and creamy. Add the cognac and continue to beat until well combined. Add the chocolate and stir until completely incorporated, then slowly stir in half the cream. Set aside.
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Chocolate and cognac cake. Photograph: Earl Carter/Easy Weekend
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