Chocolate Spoon Cake With Cognac Cherries Recipe

How to Make Chocolate Spoon Cake With Cognac Cherries

1. **Prepare the Cognac Cherries:**
2. Combine 1 cup fresh cherries, 1/4 cup water, 1/3 cup cognac, and 1/4 cup granulated sugar in a small saucepan.
3. Bring to a boil over medium heat, stirring occasionally.
4. Reduce heat to low and simmer until most of the liquid is absorbed (about 30 minutes).
5. Let cool completely.
6. Stir in 1/2 cup cognac.
7. Cover and chill overnight in the refrigerator.
8. **Make the Chocolate Cake:**
9. Preheat oven to 300°F (150°C).
10. Position oven rack in the center.
11. Grease and flour a 9-inch springform pan. Line the sides with a strip of parchment paper.
12. Sprinkle the bottom of the pan with 1/4 cup sliced almonds.
13. Melt 6 ounces of bittersweet chocolate in a double boiler or microwave until smooth. Let cool slightly.
14. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar until light and fluffy.
15. Beat in 4 large egg yolks, one at a time, mixing well after each addition.
16. Gently fold in the melted chocolate and 1/2 cup unsweetened cocoa powder.
17. In a clean, dry bowl, beat 4 large egg whites until soft peaks form.
18. Gradually add 1/2 cup granulated sugar and beat until stiff, glossy peaks form.
19. Gently fold the egg whites into the chocolate mixture in two additions, being careful not to deflate.
20. Pour batter into the prepared pan.
21. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
22. Let cool completely on a wire rack.
23. Carefully run a knife around the edges of the pan to loosen the cake.
24. Remove the sides of the springform pan and remove the parchment paper. Reattach the pan sides.
25. **Prepare the Chocolate Custard:**
26. Preheat oven to 300°F (150°C).
27. Heat 1 cup heavy cream in a small saucepan until it just begins to boil.
28. Remove from heat and add 5 ounces of bittersweet chocolate. Stir until smooth.
29. Whisk in 1/2 cup whole milk, 1 large egg yolk, and 1 teaspoon vanilla extract.
30. Drain the cherries well, reserving the liquid.
31. Arrange enough cherries on top of the cake to completely cover it.
32. Wrap the outside of the springform pan with foil.
33. Pour the chocolate custard over the cake, ensuring it covers the cherries and fills the space between the cake and the pan sides.
34. Gently press down on the cherries to submerge them in the custard.
35. 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).
36. Bake for 30-35 minutes, or until the custard is set.
37. Transfer to a wire rack to cool completely.
38. Once cooled, carefully run a knife around the edges of the pan to loosen the cake.
39. Release the sides of the springform pan.
40. Decorate the sides with chocolate shavings.
41. Serve chilled with a scoop of vanilla ice cream, drizzled with the reserved cherry liquid.