Ingrédients pour Chocolate Spoon Cake With Cognac Cherries
- Dried Cherries
- 1/4 cup water
- 1/3 cup cognac (plus 1/2 cup for cherries)
- 1/4 cup granulated sugar (plus 1/2 cup for cake)
- Toasted Almond
- Bittersweet Chocolate
- 1 cup (2 sticks) unsalted butter
- Eggs
- Unsweetened Cocoa Powder
- Whipping Cream
- 1/2 cup whole milk
- Egg Yolk
- Vanilla Extract
- Vanilla Ice Cream
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Comment préparer Chocolate Spoon Cake With Cognac Cherries
- **Prepare the Cognac Cherries:**
- Combine 1 cup fresh cherries, 1/4 cup water, 1/3 cup cognac, and 1/4 cup granulated sugar in a small saucepan.
- Bring to a boil over medium heat, stirring occasionally.
- Reduce heat to low and simmer until most of the liquid is absorbed (about 30 minutes).
- Let cool completely.
- Stir in 1/2 cup cognac.
- Cover and chill overnight in the refrigerator.
- **Make the Chocolate Cake:**
- Preheat oven to 300°F (150°C).
- Position oven rack in the center.
- Grease and flour a 9-inch springform pan. Line the sides with a strip of parchment paper.
- Sprinkle the bottom of the pan with 1/4 cup sliced almonds.
- Melt 6 ounces of bittersweet chocolate in a double boiler or microwave until smooth. Let cool slightly.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 4 large egg yolks, one at a time, mixing well after each addition.
- Gently fold in the melted chocolate and 1/2 cup unsweetened cocoa powder.
- In a clean, dry bowl, beat 4 large egg whites until soft peaks form.
- Gradually add 1/2 cup granulated sugar and beat until stiff, glossy peaks form.
- Gently fold the egg whites into the chocolate mixture in two additions, being careful not to deflate.
- Pour batter into the prepared pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely on a wire rack.
- Carefully run a knife around the edges of the pan to loosen the cake.
- Remove the sides of the springform pan and remove the parchment paper. Reattach the pan sides.
- **Prepare the Chocolate Custard:**
- Preheat oven to 300°F (150°C).
- Heat 1 cup heavy cream in a small saucepan until it just begins to boil.
- Remove from heat and add 5 ounces of bittersweet chocolate. Stir until smooth.
- Whisk in 1/2 cup whole milk, 1 large egg yolk, and 1 teaspoon vanilla extract.
- Drain the cherries well, reserving the liquid.
- Arrange enough cherries on top of the cake to completely cover it.
- Wrap the outside of the springform pan with foil.
- Pour the chocolate custard over the cake, ensuring it covers the cherries and fills the space between the cake and the pan sides.
- Gently press down on the cherries to submerge them in the custard.
- Place the pan in a larger roasting pan and add enough hot water to come halfway up the sides of the springform pan (bain-marie).
- Bake for 30-35 minutes, or until the custard is set.
- Transfer to a wire rack to cool completely.
- Once cooled, carefully run a knife around the edges of the pan to loosen the cake.
- Release the sides of the springform pan.
- Decorate the sides with chocolate shavings.
- Serve chilled with a scoop of vanilla ice cream, drizzled with the reserved cherry liquid.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
77g
Fat
56g
Carbs
7g
