This cognac and dark chocolate moist cake is so rich and soft, with an amazingly deep chocolate taste that will definitely satisfy your chocolate cravings. The cake is so easy and quick to prepare – anyone can prepare it! Here is the recipe:
- 8 ounces dark chocolate (at least 70%), coarsely chopped
- ¾ stick (6 tablespoons) unsalted butter
- 2 tablespoons cognac
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- A pinch of salt
- 2 large eggs
- 1/2 cup sugar
- 2 teaspoons cocoa powder, to dust
- Preheat the oven to 350°F/ 180°C/Gas Mark 4.
- Butter an 8-in. springform pan or a cake pan, then generously sprinkle flour around to coat entirely. Invert the pan; tap out the excess. Set aside.
- Combine the butter and chocolate in the top of a double boiler over simmering water (or, otherwise, combine in a saucepan and set over low heat) to melt the chocolate – stir occasionally. Set aside to chill.
- In the meantime, in a bowl, sift the flour, baking powder, and salt; combine well, then set aside.
- In a large mixing bowl, using an electric mixer, combine the eggs and vanilla extract. Whisk until foamy. Next, apply the sugar and cognac, and beat until light and frothy (about one minute).
- Stir in the chocolate mixture. Apply the flour mixture in two batches, beating to incorporate each time.
- Apply the batter into the prepared pan. Place in the oven and bake 23-25 minutes or just until a tester inserted 1-in. from the edge comes out clean. When inserted in the middle, some moist batter will cling to it. Make sure not to overbake.
- Cool the cake on the wire rack for 10 minutes, then invert onto a plate. Cool the cake entirely before sliding it onto a serving dish. Dust some cocoa over the top. Slice and serve.