Best 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 SPOON CAKE WITH COGNAC CHERRIES

Steps:

• CHERRIES: Combine cherries, water, 1/3 C Cognac and sugar in heavy small saucepan. Bring to boil, stirring occasionally. Reduce heat to low and cook until most liquid has been absorbed, about 30 minutes. Cool. Add 1/2 C Cognac. Cover; chill overnight. FOR CAKE: Preheat to 300. Position rack in center of oven. Butter bottom and sides of 9-inch-diameter spnngfonn pan with 2 3/4-inch-high sides. Line sides with parchment paper strip. Sprinkle bottom with almonds. Melt chocolate, cool slightly. Using electric mixer, beat butter and 1/4 C sugar in large bowl until fluffy. Add yolks 1 at a time, beating well after each addition. Fold in melted chocolate, then cocoa.Beat egg whites in medium bowl until soft peaks form. Add 1/4 C sugar; beat until stiff but not dry. Fold whites into chocolate mixture in 2 additions, folding until just combined. Pour batter into pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool on rack (cake will fall to a height of about 2 inches). FOR CUSTARD: Preheat oven to 300F. Bring cream to boil in heavy small saucepan. Remove from heat. Add 5 oz chocolate; stir until smooth. Whisk in milk, yolk and vanilla. Drain cherries well, reserving liquid. Press enough cherries onto top of cake to cover completely. Wrap outside of pan with foil. Pour custard over cake, covering completely and allowing some custard to fill in space between sides of cake and pan. Press down on cherries to submerge. Using tip of knife, pierce any bubbles on surface. Bake until custard is barely set, about 30 minutes. Transfer cake to rack; Cool completely. Cut around sides of pan to loosen cake. If custard is not completely set, refrigerate cake 15 minutes. Release pan sides. Press chocolate shavings onto sides of cake. (Can be prepared 4 hours ahead. Cover and chill.) Serve cake with ice cream; drizzle ice cream with reserved cherry liquid.

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.

CHOCOLATE CHERRY COGNAC CAKE

Steps:

• Combine cherries, water, 1/3 cup cognac in saucepan. Boil, then simmer for 30 minutes. Remove from heat. Add 1/2 cup cognac, cover and refrigerate overnight. To make the custard, bring heavy cream to a boil. Remove from heat.Add chocolate, stir until smooth. Whisk in milk, egg yolks, and vanilla. Preheat oven to 300 degrees. Butter bottom and sides of pan, and line sides with parchment. Sprinkle bottom of pan with almonds. Melt chocolate in double boiler. Beat butter and 1/2 cup sugar until fluffy. Add yolks, one at a time, beat well. Fold in chocolate, then the cocoa. Beat egg whites until soft peaks form. Add 1/4 cup sugar to whites and beat until stiff. Fold whites into chocolate mixture until just combined. Pour batter into prepared pan. Bake 50-60 minutes. Release sides and remove the parchment. Then reattach sides. Cover bottom of pan with foil. Cover cake with cherries. Pour custard over the cake and bake another 20 minutes. Cool cake on cake rack.