Chocolate Prune Cognac Cake Recipe 45

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CHOCOLATE MARQUISE



Chocolate Marquise image

Categories     Cake     Chocolate     Dairy     Dessert     Bake     Birthday     Engagement Party     Party     Bon Appétit

Yield Serves 8

Number Of Ingredients 22

Filling
2 1/2 cups whipping cream
1 1/4 pounds bittersweet (not unsweetened) or semisweet chocolate, chopped
Syrup
1/2 cup sugar
1/3 cup water
1/2 cups finely chopped pitted prunes (about 3 ounces)
1/4 cup Cognac, Armagnac or other brandy
Cake
1 3/4 cups unbleached all purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
2 cups sugar
3 large eggs, room temperature
1 ounce unsweetened chocolate, melted
1 1/4 cups buttermilk, room temperature
Unsweetened cocoa powder
1/4 cup (1/2 sticks) unsalted butter, cut into pieces
2 ounces imported milk chocolate, chopped

Steps:

  • For Filling:
  • Scald cream in heavy medium saucepan over medium heat. Remove pan from heat. Add chocolate and whisk until melted and smooth. Pour filling into large bowl. Refrigerate until filling is very thick but still spreadable, stirring occasionally, about 1 1/2 hours.
  • For Syrup:
  • Bring sugar, water and chopped prunes to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. Boil 1 minute. Remove from heat. Add Cognac. Cover and let mixture steep 1 hour. Strain, reserving prunes and syrup separately.
  • For Cake:
  • Position rack in center of oven and preheat oven to 350°F. Butter 11x17 1/2-inch cookie sheet with 1-inch-high sides. Line cookie sheet with parchment. Butter parchment and dust with flour, tapping out excess.
  • Sift first 5 ingredients into medium bowl. Using electric mixer, cream 1/2 cup plus 2 tablespoons butter in large bowl. Gradually beat in sugar (mixture will be grainy). Add eggs 1 at a time, beating well after each addition. Mix in melted unsweetened chocolate and prunes reserved from syrup. Stir in flour mixture alternately with buttermilk, beginning and ending with dry ingredients and scraping down sides of bowl. Transfer batter to prepared pan, spreading evenly. Bake until tester inserted in center comes out clean, about 25 minutes.
  • Dust parchment sheet with cocoa powder. Run knife around edges of pan to loosen cake. Cool cake in pan on rack 15 minutes. Turn cake out onto prepared parchment sheet. Peel parchment off cake bottom. Cool completely.
  • Trim 1/2 inch off each short edge of cake. Cut remainder of cake into three 5x10 1/2-inch rectangles (there will be some cake left over). Place 1 cake layer onto 4 1/2x10-inch cardboard rectangle. Brush cake with 3 tablespoons syrup. Spread 3/4 cup filling over. Place second cake layer atop filling. Brush with 3 tablespoons syrup. Spread 3/4 cup filling over. Top with third cake layer. Brush with 3 tablespoons syrup. Spread 1 cup filling over top and sides of cake to coat. Chill cake until coating is firm, 45 minutes.
  • Heat remaining filling in heavy small saucepan over low heat. Add 1/4 cup butter and whisk until butter melts and mixture is smooth. Chill until glaze is slightly thickened but still pourable, stirring occasionally, about 15 minutes.
  • Transfer cake on cardboard base to rack set over large piece of foil. Pour glaze over top and sides of cake, smoothing sides only. Let stand 15 minutes.
  • Melt milk chocolate in heavy small saucepan over low heat, stirring constantly. Pour chocolate into small parchment cone. Cut off tip to form small opening. Pipe chocolate lines 1/2 inch apart crosswise over top of cake. Starting at 1 short edge 3/4 inch from long edge, draw tip of small sharp knife through chocolate lines to second short edge. Starting at second short edge 3/4 inch from first line, draw knife tip through lines in opposite direction. Continue drawing knife tip through chocolate lines, spacing drawn lines 3/4 inch apart and reversing direction each time, creating chevron pattern.
  • Transfer cake to platter. Spoon all glaze left on foil into pastry bag fitted with 1/4-inch (no. 3) star tip. Pipe shell pattern unto platter around base of cake. Refrigerate 1 hour. (Can be prepared 2 days ahead. Cover cake loosely and refrigerate. Bring cake to room temperature before serving.)

CHOCOLATE PRUNE CAKE



Chocolate Prune Cake image

This cake is most, delicious, and it has a perfect texture. You can top it with powdered sugar or icing, if you like. We don't think it needs anything else.

Provided by Scrivener1

Categories     Dessert

Time 1h5m

Yield 14 slices, 14 serving(s)

Number Of Ingredients 8

1 cup prune, pitted and chopped
1 teaspoon baking soda
1 cup boiling water
1 cup butter, softened
1 cup sugar
2 eggs
1 3/4 cups flour
2 teaspoons cocoa

Steps:

  • Preheat oven to 350°F.
  • Prepare bundt pan.
  • Sprinkle soda on prunes.
  • Pour boiling water over and allow to cool.
  • Cream butter and sugar in food processor.
  • Add eggs.
  • Add prune mixture and process for 15 seconds.
  • Gradually add flour sifted with cocoa.
  • Mix until blended with on/off motion.
  • Pour into pan.
  • Bake 45-55 minutes.
  • When cool, turn out.
  • Sprinkle with powdered sugar.

Nutrition Facts : Calories 269.4, Fat 14.1, SaturatedFat 8.6, Cholesterol 61.4, Sodium 216.6, Carbohydrate 34.4, Fiber 1.4, Sugar 19.1, Protein 3

CHOCOLATE PRUNE & COGNAC CAKE RECIPE - (4/5)



Chocolate Prune & Cognac Cake Recipe - (4/5) image

Provided by á-595

Number Of Ingredients 23

Prune mixture:
3/4 lb pitted prunes - cut into rasin size.
1/3 cup Cognac
3 tbsp Sugar
Cake:
9 oz. semisweet chocolate chips
5 tbsp Cognac
2 tsp instant coffee
14 tbsp unsalted butter - cut into tablespoons
3/4 cup sugar
14 tbsp flour
1 tsp cinnamon
3/4 tsp allspice
5 egg yolks
Step 2:
5 eggs whites
pinch of salt
pinch of cream of tarter
1/4 cup sugar
Glaze:
6 tbsp whipping cream
4.5 oz semisweet chocolate chopped
3 tbsp cognac

Steps:

  • Prunes: Combine prunes, 1/3 cup cognac & 3 tbsp sugar in a heavy saucepan. Bring to a simmer, stirring constantly. Remove from heat. Cover and let steep 2 hours. Cake: Melt chocolate with 5 tbsp cognac & coffee in a heavy 2qt saucepan over low heat, stirring constantly. Whisk in butter 1 tbsp at a time. Mix in 3/4 cup sugar, flour, cinnamon, and allspice. Blend in yolks. Cool mixture slightly. Preheat the oven to 350. Butter 8-10 cup bundt pan dust with flour. Using electric mixer, beat egg whites, salt, & cream of tartar until soft peaks form. Add 1/4 cup sugar 1 tbsp at a time & beat until almost stiff but not dry. Whisk chocolate mixture to loosen. Gently fold in 1/4 whites. Gently fold back into remaining whites. Gently fold in prune mixture. Pour into prepared pan. Bake until center if firm about 45min- 1 hour. Cool in pan 25 minutes. Cool on rack compeletely. Wrap tight and let stand overnight. Glaze: Bring cream to simmer in a heavy saucepan. Remove from heat. Stir in chocolate. Cover and let stand 5 minutes. Add Cognac. Cool until glaze mounds slightly on spoon. Spoon glaze over cake. Allow glaze to drip down sides. Let stand until set.

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