Chocolate Spoon Cake With Cognac Cherries |
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Prep Time: 55 Minutes Cook Time: 1 Minutes |
Ready In: 56 Minutes Servings: 8 |
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From Jim Graham, Le Francais. Ingredients:
10 ounces dried cherries or 10 ounces tart cherries |
1/3 cup water |
1/3 cup cognac, plus |
1/2 cup cognac |
1/4 cup sugar |
1/3 cup chopped toasted almond |
3 1/2 ounces best-quality bittersweet chocolate or 3 1/2 ounces semisweet chocolate, chopped |
6 tablespoons butter, room temperature |
1/2 cup sugar |
4 large eggs, separated |
1/4 cup unsweetened cocoa powder, sifted |
1/2 cup whipping cream, plus |
2 tablespoons whipping cream |
5 ounces best-quality bittersweet chocolate or 5 ounces semisweet chocolate, chopped |
3 tablespoons milk |
1 large egg yolk |
1/4 teaspoon vanilla extract |
4 ounces best-quality bittersweet chocolate or 4 ounces semisweet chocolate, shaved into shreds with vegetable peeler |
premium-quality vanilla ice cream |
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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