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1
Scald cream in heavy medium saucepan over medium heat.
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2
Remove pan from heat.
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3
Add chocolate and whisk until melted and smooth.
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4
Pour filling into large bowl.
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5
Refrigerate until filling is very thick but still spreadable, stirring occasionally, about 1 1/2 hours.
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6
Bring sugar, water and chopped prunes to boil in heavy small saucepan over medium heat, stirring until sugar dissolves.
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7
Boil 1 minute.
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8
Remove from heat.
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9
Add Cognac.
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10
Cover and let mixture steep 1 hour.
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11
Strain, reserving prunes and syrup separately.
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12
Position rack in center of oven and preheat oven to 350F.
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13
Butter 11x17 1/2-inch cookie sheet with 1-inch-high sides.
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14
Line cookie sheet with parchment.
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15
Butter parchment and dust with flour, tapping out excess.
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16
Sift first 5 ingredients into medium bowl.
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17
Using electric mixer, cream 1/2 cup plus 2 tablespoons butter in large bowl.
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18
Gradually beat in sugar (mixture will be grainy).
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19
Add eggs 1 at a time, beating well after each addition.
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20
Mix in melted unsweetened chocolate and prunes reserved from syrup.
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21
Stir in flour mixture alternately with buttermilk, beginning and ending with dry ingredients and scraping down sides of bowl.
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22
Transfer batter to prepared pan, spreading evenly.
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23
Bake until tester inserted in center comes out clean, about 25 minutes.
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24
Dust parchment sheet with cocoa powder.
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25
Run knife around edges of pan to loosen cake.
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26
Cool cake in pan on rack 15 minutes.
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27
Turn cake out onto prepared parchment sheet.
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28
Peel parchment off cake bottom.
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29
Cool completely.
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30
Trim 1/2 inch off each short edge of cake.
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31
Cut remainder of cake into three 5x10 1/2-inch rectangles (there will be some cake left over).
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32
Place 1 cake layer onto 4 1/2x10-inch cardboard rectangle.
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33
Brush cake with 3 tablespoons syrup.
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34
Spread 3/4 cup filling over.
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35
Place second cake layer atop filling.
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36
Brush with 3 tablespoons syrup.
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37
Spread 3/4 cup filling over.
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38
Top with third cake layer.
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39
Brush with 3 tablespoons syrup.
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40
Spread 1 cup filling over top and sides of cake to coat.
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41
Chill cake until coating is firm, 45 minutes.
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42
Heat remaining filling in heavy small saucepan over low heat.
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43
Add 1/4 cup butter and whisk until butter melts and mixture is smooth.
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44
Chill until glaze is slightly thickened but still pourable, stirring occasionally, about 15 minutes.
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45
Transfer cake on cardboard base to rack set over large piece of foil.
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46
Pour glaze over top and sides of cake, smoothing sides only.
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47
Let stand 15 minutes.
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48
Melt milk chocolate in heavy small saucepan over low heat, stirring constantly.
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49
Pour chocolate into small parchment cone.
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50
Cut off tip to form small opening.
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51
Pipe chocolate lines 1/2 inch apart crosswise over top of cake.
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52
Starting at 1 short edge 3/4 inch from long edge, draw tip of small sharp knife through chocolate lines to second short edge.
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53
Starting at second short edge 3/4 inch from first line, draw knife tip through lines in opposite direction.
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54
Continue drawing knife tip through chocolate lines, spacing drawn lines 3/4 inch apart and reversing direction each time, creating chevron pattern.
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55
Transfer cake to platter.
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56
Spoon all glaze left on foil into pastry bag fitted with 1/4-inch (no.
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57
3) star tip.
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58
Pipe shell pattern unto platter around base of cake.
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59
Refrigerate 1 hour.
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60
(Can be prepared 2 days ahead.
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61
Cover cake loosely and refrigerate.
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62
Bring cake to room temperature before serving.)
