Difficulty:[usr 3]
For a charlotte mould, 14 cm in diameter
Cream the softened butter for a long time with the sugar. This mixture can be made with a wooden spoon or an electric mixer. The mixture should be very creamy.
Dissolve the egg yolk in a bowl
Finally, in a small saucepan, with a spoonful of water, melt the chocolate over extremely low heat. When it is melted, remove from the heat and stir in the milk and egg mixture, then after cooling pour this chocolate mixture into the butter and sugar mixture, and beat this cream for a few minutes, which should be light and fluffy.
Butter a charlotte mould. Mix water and cognac on a plate. Arrange a first layer of macaroons lightly soaked in this mixture by placing the flat part of the macaron against the bottom of the mould.
Garnish the walls of the mold in the same way.
Cover with a good layer of chocolate cream.
Fill the mold in this way, alternating layers of cognac macaroons and cream.
Finish with macaroons, flat part on the surface.
Put a weight on a plate, to cover the mold, and place in the refrigerator for about 12 hours.
To serve, unmold the cake onto a platter.
Glaze it with a chocolate glaze:melt the chocolate in very little water. Add a knob of butter. Pour over the top of the cake and allow the edges to be coated with irregular drippings.
Serve very chilled.
Source:The 100 best desserts from Larousse
