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4 ounces shortbread cookies, crushed

7 ounces bittersweet chocolate

13 tablespoons unsalted butter

3 tablespoons granulated sugar, divided

3 large eggs, separated at room temperature

2 tablespoons Cognac

confectioners' sugar



Place the cookies in a plastic bag and coarsely crush them with a rolling pin.  Reserve.


Break the chocolate bars into 1/2" pieces and combine in a glass bowl with the butter and 1-1/2 tablespoons sugar.  Microwave this mixture on full power for 1-1/2 minutes.  Remove and stir until smooth. Stir the yolks into the warm chocolate mixture along with the cognac.


Beat the whites to soft peaks.  Sprinkle on the remaining sugar and beat briefly to incorporate.  Fold the whites into the chocolate mixture in two installments.  Fold in half the cookies with the second addition of egg whites.  Fold in remaining cookies.


Spoon the fondant into a  plastic wrap lined 8" cake pan.  Cover and refrigerate until firm, about two hours.  Dust with confectioners' sugar before cutting into wedges.


Serve with crème anglaise.

Adapted from a recipe by Monique Fillieux