-
1
For cake: Preheat oven to 350F.
-
2
Butter two, 8 inch round cake pans.
-
3
Line with parchment, cut to fit, butter and lightly flour paper.
-
4
Melt chocolate with espresso.
-
5
Stir until smooth.
-
6
Stir in yolks, one at a time.
-
7
Place over hot water over double-boiler, and warm just until yolks thicken slightly, about 1 minute.
-
8
Remove from over water.
-
9
Stir in butter, one piece at a time, until melted.
-
10
Blend in Cognac.
-
11
Beat whites in large bowl with salt and cream of tartar until soft peaks form.
-
12
Gradually add sugar, beating until stiff but not dry.
-
13
Beat in cornstarch.
-
14
Stir 1/4 of whites into chocolate mixture to lighten.
-
15
Fold in remaining whites and pour into prepared pans.
-
16
Bake until edges are firm, but inside is still slightly creamy, about 25 minutes.
-
17
Cool in pans; cakes will deflate.
-
18
Remove from pans and brush off crumbs.
-
19
For ganache: Bring cream to boil in small saucepan over low heat.
-
20
Remove from heat.
-
21
Pour into mixing bowl.
-
22
Add chocolate, cover, and let stand 5 minutes.
-
23
Stir gently until chocolate is melted.
-
24
Add Cognac.
-
25
Refrigerate until mixture just begins to thicken.
-
26
Beat at medium-high speed until light, increased in volume, and just beginning to form soft peaks.
-
27
Cut out piece of cardboard slightly smaller than cake.
-
28
Wrap in foil, set on rack.
-
29
Top with 1 cake layer.
-
30
Spread with ganache.
-
31
Sprinkle with chopped chestnuts.
-
32
Top with second layer.
-
33
Press with baking sheet to level.
-
34
Smooth edges.
-
35
Refrigerate until ganache is chilled.
-
36
(can be prepared up to 2 days ahead) For glaze: Bring cream to boil in medium saucepan.
-
37
Remove from heat.
-
38
Add chocolate, cover, and let stand 5 minutes.
-
39
Stir gently until chocolate is melted.
-
40
Blend in Cognac.
-
41
Cool glaze until just warm to touch.
-
42
Reserve 1/2 cup.
-
43
Pour remainder over cake, tilting back and forth so glaze drops to coat sides.
-
44
Smooth with offset spatula.
-
45
Transfer to platter.
-
46
Cool reserved glaze until set.
-
47
Spoon half of reserved glaze into pastry bag fitted with small plain tip.
-
48
Pipe crisscross pattern over top and sides of cake.
-
49
Carefully sprinkle crumbled violets in a thick border around outer edge of cake.
-
50
Brush off any violet crumbs that don't make it.
-
51
Fit bag with leaf tip; spoon in remaining glaze.
-
52
Pipe leaves around bottom.
-
53
Set violet in center.
