Chocolate Cognac Cake

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 12
• 9 ounces thin ginger snaps
• 2 3/4 ounces dark chocolate
• 1/2 cup butter
• 8 ounces dark chocolate
• 1 1/4 cups mascarpone cheese
• 2 eggs, separated
• 3 tablespoons cognac
• 1 1/4 cups heavy cream
• 4 tablespoons superfine sugar
• 1/2 cup whipped cream
• chocolate-covered coffee beans

Recipe

• 1 place the cookies in a plastic bag and crush them with a rolling pin.
• 2 transfer them to a mixing bowl.
• 3 place the 2-3/4 oz. of chocolate and 1/2 cup of butter in a microwave bowl.
• 4 place in microwave and melt them in 15 second increments.
• 5 stirring a few times.
• 6 give the chocolate and butter a final stirring to mix well, then pour over the cookie crumbs and mix together.
• 7 put this mixture into a 9-inch springform pan and press down to form a base.
• 8 place in the refrigerator while preparing the filling.
• 9 place the chocolate in a large microwave safe mixing bowl and melt in 15 second increments.
• 10 beat in the mascarpone, egg yolks and brandy.
• 11 whip the cream until it just holds its shape and fold it into the chocolate mixture.
• 12 using a grease-free bowl and clean beaters, whip the egg whites to soft peaks.
• 13 add the sugar, a little at a time, and beat until the whites are thick and glossy.
• 14 fold the whites into the chocolate mixture in two batches, until just mixed.
• 15 spoon the mixture onto the chilled base and place in the refrigerator for 2 hours.
• 16 to serve:.
• 17 carefully remove the cake from the pan and transfer to a serving plate.
• 18 pipe 12 rosettes of the whipped cream and top each with a chocolate coffee bean.
• 19 cut into 12 wedges and serve.