Chocolate Spoon Cake With Cognac Cherries Recipe

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Chocolate Spoon Cake With Cognac Cherries
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Ingredients
19
Count
Nutrition
463
Calories
Total time
56
Minutes
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Ingredients:

Directions:

  1. For cherries: Combine cherries, water, 1/3 cup Cognac and sugar in small saucepan; bring to boil, stirring occasionally; reduce heat to low and cook until most liquid has been absorbed, about 30 minutes; cool; add 1/2 cup Cognac; cover; chill overnight.
  2. For cake: Preheat oven to 300F; position rack in centre of oven; butter bottom and sides of 9-inch-diameter springform pan; line sides with parchment paper strip; sprinkle bottom with almonds; melt chocolate in top of double boiler over simmering water, stirring until smooth; remove from over water; cool slightly.
  3. Beat butter and 1/4 cup sugar in large bowl until fluffy; add yolks 1 at a time, beating well after each addition; fold in melted chocolate, then cocoa; with clean, dry beaters, beat egg whites in medium bowl until soft peaks form; add 1/4 cup sugar, beat until stiff but not dry; fold whites into chocolate mixture in 2 additions, folding until just combined; pour batter into pan; bake until tester inserted into centre comes out clean, about 35 minutes; cool on rack (cake will fall to a height of about 2 inches); cut around sides of pan to loosen cake; release pan sides; remove parchment; reattach sides of pan.
  4. For custard: Preheat oven to 300F; bring cream to boil in small saucepan; remove from heat; add 5 oz chocolate; stir until smooth; whisk in milk, yolk and vanilla; drain cherries well, reserving liquid; press enough cherries onto top of cake to cover completely; wrap outside of pan with foil; pour custard over cake, covering completely and allowing some custard to fill space between sides of pan and cake; press down on cherries to submerge; using tip of knife, pierce any bubbles on surface; bake until custard is barely set, about 30 minutes.
  5. Transfer cake to rack; cool completely; cut around sides of pan to loosen cake; if custard is not completely set, refrigerate cake 15 minutes; release pan sides; press chocolate shavings onto sides of cake; (Can be prepared 4 hours ahead; cover and chill).
  6. Serve cake with ice cream; drizzle ice cream with reserved cherry liquid.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 463.08 Kcal (1939 kJ)
Calories from fat 220.9 Kcal
% Daily Value*
Total Fat 24.54g 38%
Cholesterol 159.28mg 53%
Sodium 84.29mg 4%
Potassium 225.51mg 5%
Total Carbs 45.38g 15%
Sugars 35.78g 143%
Dietary Fiber 3.08g 12%
Protein 8.04g 16%
Vitamin C 2.6mg 4%
Vitamin A 0.1mg 4%
Iron 1.6mg 9%
Calcium 88.2mg 9%
Amount Per 100 g
Calories 239.93 Kcal (1005 kJ)
Calories from fat 114.45 Kcal
% Daily Value*
Total Fat 12.72g 38%
Cholesterol 82.53mg 53%
Sodium 43.67mg 4%
Potassium 116.84mg 5%
Total Carbs 23.51g 15%
Sugars 18.54g 143%
Dietary Fiber 1.6g 12%
Protein 4.17g 16%
Vitamin C 1.3mg 4%
Vitamin A 0.1mg 4%
Iron 0.8mg 9%
Calcium 45.7mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.7
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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