For the dough
3 cups of all-purpose flour passed through a blender
3/4 cup of unsalted butter, melted
3 tablespoons of cognac
For the filling
400g of dark chocolate
3 tablespoons of cocoa powder
1 whole egg
2 separated eggs
2 tablespoons of sugar
1 tablespoon of cognac
1 cup of heavy cream, whipped
For the dough
3 cups of all-purpose flour passed through a blender
3/4 cup of unsalted butter, melted
3 tablespoons of cognac
For the filling
400g of dark chocolate
3 tablespoons of cocoa powder
1 whole egg
2 separated eggs
2 tablespoons of sugar
1 tablespoon of cognac
1 cup of heavy cream, whipped
In a bowl, combine the flour, butter, and cognac
Knead well and shape into an 8-inch springform pan
Preheat oven to moderate heat (180°C)
Bake until lightly golden
While this is baking, prepare the filling: melt the dark chocolate with cocoa powder in a double boiler. Reserve
In another bowl, beat the whole egg with the separated eggs, sugar, and cognac until well combined
Beat the egg whites until stiff and fold in the whipped cream
Mix with the melted chocolate
Add the mixture of eggs and cognac to the warm dough
Cover with aluminum foil and let cool
Chill, unmold, and serve
Serves 12.
