CHOCOLATE CHERRY COGNAC CAKE

CHOCOLATE CHERRY COGNAC CAKE image

Yield 1 9" cake

Number Of Ingredients 18

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Cherries:
10 ounces dried cherries
1/3 cup water
1/3 cup cognac (plus 1/2 cup)
(1/4 cup sugar--if cherries are unsweetened)
Custard:
3/4 cup heavy cream
6 1/2 ounces sweetened chocolate, finely chopped
4 tablespoons milk
2 egg yolks
1/2 teaspoon vanilla
Cake:
1/2 cup chopped, roasted almonds
5 1/4 ounces sweetened chocolate
9 tablespoons unsalted butter
3/4 cup sugar
6 eggs--separated
1/4 cup cocoa

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.