Anyone doubts that a cake with so poetic name is not good? This cake is so rich and gooey that you can't be satisfied with just one little piece!
100 g dark chocolate
100 g unsalted butter
1 tbsp Cognac
1 tbsp powdered sugar
1 cup heavy cream
1/4 tsp salt
1 tbsp natural vanilla extract
50 g flour
2/4 tsp baking soda
50g dark chocolate
30ml heavy cream
1. Preheat the oven to 350˚F. Grease and flour (removing all excess) a 15x5cm small pan.
2. Melt together the chocolate and butter in a double boiler. Add the Cognac, mix well and reserve.
3. Whip the cream with powdered sugar until is lightly firm. Reserve
4. In another bowl, add the eggs, sugar and vanilla extract and let to a double boiler already hot, whisking until is smooth.
5. Gradually, add the chocolate and butter mixture and stir well.
6. Gently, fold in the whipped cream. Sift over this mixture the flour and baking powder and fold gently with a spatula. Do not overmix the batter.
7. Bake for about 20 minutes.
8. Melt the chocolate with cream to make a thin ganache. If necessary, add a little more cream. Spread over the cake and sprinkle a little crystal sugar on top.
Tips: You can use half milk chocolate, half dark chocolate.
Serve: 8 portions.