Cognac Cake

This is an excellent recipe for whoever loves the combination of Cognac, coffee and dark chocolate!!

COGNAC CAKE

150 g dark chocolate

100 g butter

3 eggs

235 g (2,75dl) sugar

3 tablespoons espresso coffee

35 g (0,5dl)  cocoa powder

+ Cognac for moistening

Topping:

200 ml cream

3 tablespoons sugar

2 teaspoons vanilla sugar

+ sprinkles / chocolate flakes

Prepare a medium spring cake tin covering the bottom and two centimetres up the borders with a baking paper. In a bowl melt the dark chocolate and butter, add the sugar and let it melt in the mix too (heat some more if necessary). Start adding the eggs one by one, then espresso coffee and cocoa powder mixing carefully. 

Pour the mix in the cake tin and bake in the middle of the oven in 180 degrees for about 20 minutes. If it seems to cook quickly, remove beforehand, the cake is supposed to be moist. The centre of the cake should remain a bit lower and the borders higher creating a nest. Pour generously Cognac over the ready cake. 

To make absorb the liquid better, you can first make little holes on the the surface with a fork. 

When the cake has cooled, prepare the topping. Whip the cream and add both sugars. 

Decorate the cake with the whipped cream and sprinkles / chocolate flakes. 

Place in the fridge for an hour and serve cool.