Chocolate Spoon Cake With Cognac Cherries Recipe

Verified Recipe

Time: 120 minutes



  1. dried cherries
  2. water
  3. cognac
  4. sugar
  5. toasted almond
  6. bittersweet chocolate
  7. butter
  8. eggs
  9. unsweetened cocoa powder
  10. whipping cream
  11. milk
  12. egg yolk
  13. vanilla extract
  14. vanilla ice cream


  1. for cherries: combine cherries , water , 1 / 3 cup cognac and sugar in small saucepan
  2. bring to boil , stirring occasionally
  3. reduce heat to low and cook until most liquid has been absorbed , about 30 minutes
  4. cool
  5. add cup cognac
  6. cover
  7. chill overnight
  8. for cake: preheat oven to 300f
  9. position rack in centre of oven
  10. butter bottom and sides of 9-inch-diameter springform pan
  11. line sides with parchment paper strip
  12. sprinkle bottom with almonds
  13. melt chocolate in top of double boiler over simmering water , stirring until smooth
  14. remove from over water
  15. cool slightly
  16. beat butter and cup sugar in large bowl until fluffy
  17. add yolks 1 at a time , beating well after each addition
  18. fold in melted chocolate , then cocoa
  19. with clean , dry beaters , beat egg whites in medium bowl until soft peaks form
  20. add cup sugar , beat until stiff but not dry
  21. fold whites into chocolate mixture in 2 additions , folding until just combined
  22. pour batter into pan
  23. bake until tester inserted into centre comes out clean , about 35 minutes
  24. cool on rack
  25. cut around sides of pan to loosen cake
  26. release pan sides
  27. remove parchment
  28. reattach sides of pan
  29. for custard: preheat oven to 300f
  30. bring cream to boil in small saucepan
  31. remove from heat
  32. add 5 oz chocolate
  33. stir until smooth
  34. whisk in milk , yolk and vanilla
  35. drain cherries well , reserving liquid
  36. press enough cherries onto top of cake to cover completely
  37. wrap outside of pan with foil
  38. pour custard over cake , covering completely and allowing some custard to fill space between sides of pan and cake
  39. press down on cherries to submerge
  40. using
  41. transfer cake to rack
  42. cool completely
  43. cut around sides of pan to loosen cake
  44. if custard is not completely set , refrigerate cake 15 minutes
  45. release pan sides
  46. press chocolate shavings onto sides of cake
  47. serve cake with ice cream
  48. drizzle ice cream with reserved cherry liquid

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