Cakes and Pastries Recipes - Chocolate Cognac Crown with Cream and Chocolate Icing Recipe

Ingredients

Serves 8:

• 4 eggs

• 1/3 lb (150 g) sugar

• 6 1/4 oz (170 g0 butter

• 1/3 lb (150 g) dark chocolate

• 2 3/4 oz (80 g) flour

• 2 tbsp cognac

• 1 handful of physalis

• 1/2 packet of baking powder

Cream and chocolate icing:

• 13 g cream

• 7 oz (200 g) chocolate

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Method:

1. Preheat the oven to 350F (180C).

2. Separate the egg whites from the yolks. Beat the yolks together with the sugar until the mix­ture whitens. In a double boiler, melt 1/3lb (150 g) of butter together with the chocolate, broken into small pieces.

3. Incorporate the butter-chocolate mixture into the egg yolk cream. Combine the mixture with 2 1/8 oz (60 g) of flour, the yeast, and finally the cognac. Whisk the egg whites until they form stiff peak and fold gently into the mixture.

4. Grease and flour a crown-shaped 9 inch (22 cm) pan. Pour in the batter and bake for 25 min.

5. Take the cake out of the oven and allow it to cool completely before turning it out.

6. Prepare the icing: heat the cream in a saucepan to the boiling point. Add the chocolate, broken into small pieces. Stir for 1 min over gentle heat and allow it to cool. Stir to obtain a creamy consistency and let it thicken.

7. Cover the crown with the icing and refrigerate for 1 h. Decorate with the physalis and serve.