Best Chocolate Spoon Cake With Cognac Cherries Recipes

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CHOCOLATE COGNAC CAKE



Chocolate Cognac Cake image

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

Provided by Nana Lee

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

9 ounces thin ginger snaps
2 3/4 ounces dark chocolate
1/2 cup butter
8 ounces dark chocolate
1 1/4 cups mascarpone cheese
2 eggs, separated
3 tablespoons cognac
1 1/4 cups heavy cream
4 tablespoons superfine sugar
1/2 cup whipped cream
chocolate-covered coffee beans

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 CAKE WITH DRIED CHERRIES



Chocolate Cake With Dried Cherries image

Provided by Florence Fabricant

Categories     dessert

Time 1h5m

Yield 8 to 12 servings

Number Of Ingredients 10

1 1/2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
1 cup pitted dried cherries
2 tablespoons cherry-flavored liqueur
8 tablespoons sweet butter, at room temperature
1 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees. Butter and flour a nine-inch tube pan.
  • Sift together the flour, cocoa and baking soda and set aside. Place the cherries in a dish, stir in the cherry liqueur and set aside.
  • Cream the butter and sugar together until fluffy. Add the eggs one at a time, beating until smooth. Stir in the flour mixture alternately with the buttermilk, mixing only enough to combine the ingredients.
  • Add the almond extract to the cherry mixture, then fold this mixture into the batter.
  • Spread the batter into the pan and bake for 45 minutes. Cool for 20 minutes in the pan, then remove from the pan and continue to cool on a rack.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 11 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 190 milligrams, Sugar 33 grams, TransFat 0 grams

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