I always loved this cake, as it reminds me of my young days. It is my mother’s one of a classical airy light cake, through its moist and rich cacao speciality. For that reason, it never lost its popularity at home.
Put butter, cacao, milk, 1 cup sugar, cognac and vanilla extract over direct heat and let the butter melt. Before coming to a boiling point remove from heat. Leave aside 1 cup of the mixture as icing for the cake.
Beat the rest of 1/2 cup sugar with 3 eggs until very stiff and glossy. Add sifted flour, a pinch of salt, baking powder and the rest of the liquid mixture. Blend until they are creamy.
Pour the batter into a greased and floured deep tube pan. Bake in 180° C pre-heat oven for 40 minutes.
When you remove the cake from oven, pour the 1 cup mixture you left aside slowly by the help of a tablespoon. Leave aside one tablespoon of liquid. Let the cake absorb the liquid for a while. Invert tube pan. Coat the top with the remaining 1 tablespoon liquid.
I decorate the cake with red currants and ripe strawberry tree fruits, which I picked from the National Park of Mount Parnes- situated north of Athens.
I really enjoyed reading about Aegeaneating - Chocolate cognac cake and thought it was well worth the read. The only other site I found on Google wasnt as good as this one, thanks.
I have been reading out many of your stories and i can state pretty clever stuff. I will definitely bookmark your site.