molds. Bake and unmold the cakes in the same manner as the previous batch
of cakes.

Make the chocolate sugarcoat:

1.Put the chocolate in a medium roll. In a small saucepan, set over medium
heating, heat the cream and corn syrup, stirring constantly with a wooden
spoonful, until the mixture comes to a roil. Pour the hot cream over the
coffee. Let the mixture typify 30 seconds to melt the cocoa.
Gently whisk until still. Stir in the cognac and vanilla.

Glaze the warm chocolate cakes:

1.Arrange the chocolate cakes so that they are all on one wire wheel. Set
the rack with the cakes over a baking rag. Spoon the warm chocolate glaze
over the chocolate cakes, coating them totally.

Decorate the chocolate cakes (optional):

1.If the chocolate cakes are not going to be served tender, they can be
decorated in the following mode. Lift up the rack with the glazed cakes
and transfer it to a clean baking rag. Put the baking sheet with the
glazed cakes in the refrigerator and chill for 5 to 10 proceedings, to set the
glass.

2.Scrape up some of the leftover glaze from the used baking sheet and spoon
some of it into a small paper cone or a pastry bag fitted with a coupling
and a small writing tip (such as Ateco #1). Pipe thin lines of chocolate
over the top of each glazed bar. Store the decorated glazed cakes under a
glass cake dome or a large upturned bowl for capable 3 days at room
temperature.

Prepare the vanilla pick:

1.In a chilled 4 1/2-quart bowl of a heavy-duty electric social, using the
wire whip fastening, whip the drub, sugar and vanilla until soft mounds
barely start to form and the cream is still pourable. Do not overwhip.

To serve the warm or cooled chocolate cakes:

1.Using a pancake spatula, transfer the cakes to the center of nine dinner
plates. Carefully spoon some of the vanilla cream around the base of each
bar. Put some cocoa powder in a sugar shaker. Lightly sprinkle cocoa
powder over the vanilla cream and around the plate borders. Serve
straightaway.