Cakes and Pastries Recipes - Dark Chocolate Ingot with Chocolate Cognac Topping Recipe

Ingredients

• 3 eggs

• 1/3 lb dark chocolate

• 1 3/4 oz soft butter

• 2 3/4 oz sugar

• 1 3/4 oz sifted flour

• 1/2 packet of baking powder

• 1 pinch of salt

• 1 orange

Chocolate and cognac topping:

• 1/3 lb dark chocolate

• 1 3/4 oz butter

• 2 tbsp cognac or whisky

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Method:

1. Preheat the oven to 390° F/200° C.

2. Separate the egg whites from the yolks. Set aside.

3. Melt the chocolate, broken into pieces, together with 1 oz (30 g) of butter in a double boiler, whisking well, until the mixture is nice and smooth. In a mixing bowl, blend the sugar and the yolks until the mixture is light and fluffy. Add the flour, the chocolate-butter mixture, and finally the baking powder. Mix carefully until the batter is smooth.

4. Whisk the egg whites with a pinch of salt until the peaks are stiff. Fold in the batter.

5. Grease a cake pan and pour in the batter. Bake for about 10 min. Lower the temperature to 350° F (180° C) and continue baking for 8 - 10 min. Take the cake out of the oven and let it cool completely.

6. When the cake is sufficiently cool, turn it out on a serving dish.

7. Prepare the chocolate and cognac topping: melt the chocolate and butter with 2 tablespoon of water. Fold in the cognac. Cover the cake completely with this soft topping, using a spatula.

8. Decorate the cake with half moon orange slices before serving.