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

Chocolate Prune & Cognac Cake Recipe - (4/5) image

Provided by á-595

Number Of Ingredients 23

Prune mixture:
3/4 lb pitted prunes - cut into rasin size.
1/3 cup Cognac
3 tbsp Sugar
Cake:
9 oz. semisweet chocolate chips
5 tbsp Cognac
2 tsp instant coffee
14 tbsp unsalted butter - cut into tablespoons
3/4 cup sugar
14 tbsp flour
1 tsp cinnamon
3/4 tsp allspice
5 egg yolks
Step 2:
5 eggs whites
pinch of salt
pinch of cream of tarter
1/4 cup sugar
Glaze:
6 tbsp whipping cream
4.5 oz semisweet chocolate chopped
3 tbsp cognac

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.