Ingrédients pour Chocolate Cognac Cake
- Ginger Snaps
- Dark Chocolate
- 1/2 cup (113g) unsalted butter
- Mascarpone Cheese
- Eggs
- Cognac
- Heavy Cream
- Superfine Sugar
- Whipped cream for garnish
- Chocolate Covered Coffee Beans
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Comment préparer Chocolate Cognac Cake
- Crush 200g of chocolate sandwich cookies in a resealable bag using a rolling pin until finely crumbed.
- Transfer the crumbs to a medium mixing bowl.
- Melt 70g of dark chocolate and 1/2 cup (113g) of unsalted butter in a microwave-safe bowl in 15-second intervals, stirring until smooth.
- Pour the melted chocolate mixture over the cookie crumbs and mix thoroughly until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
- Refrigerate the crust while you prepare the filling.
- In a large microwave-safe bowl, melt 170g of dark chocolate in 15-second intervals, stirring until smooth.
- Beat in 250g of mascarpone cheese, 2 large egg yolks, and 2 tablespoons of cognac until well combined.
- In a separate bowl, whip 2 cups (473ml) heavy cream until soft peaks form. Gently fold into the chocolate mixture.
- In a clean, grease-free bowl, whip 2 large egg whites until soft peaks form. Gradually add 1/4 cup (50g) granulated sugar, beating until stiff, glossy peaks form.
- Gently fold the egg whites into the chocolate mixture in two additions until just combined.
- Spoon the filling over the chilled crust and refrigerate for at least 2 hours, or preferably overnight.
- To serve: Carefully remove the cake from the springform pan and transfer to a serving plate.
- Pipe 12 rosettes of whipped cream onto the cake and top each with a chocolate-covered coffee bean.
- Cut into 12 wedges and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
35g
Fat
99g
Carbs
9g
