| | CHOCOLATE WALNUT CAKES |
| | Softened unsalted butter; for preparing the molds |
| 10 | oz | Semisweet chocolate; coarsely chopped |
| 1/4 | c | Water |
| 3 | tb | Cognac or brandy |
| 1 | c | Plus 2 tablespoons sifted cake flour (not self-rising) |
| 3/4 | c | Walnuts |
| 3 | tb | Unsweetened alkalized cocoa powder |
| 1/4 | ts | Salt |
| 18 | tb | (2 sticks plus 2 tablespoons) unsalted butter, sightly softened |
| 1 | c | Granulated sugar; used in two separate measurements |
| 1 | tb | Vanilla extract |
| 5 | lg | Eggs; separated (at room temperature) |
| | CHOCOLATE GLAZE |
| 10 | oz | Semisweet chocolate; finely chopped |
| 1 1/4 | c | Heavy (whipping) cream |
| 3 | tb | Light corn syrup |
| 2 | ts | Cognac or brandy |
| 1 1/2 | ts | Vanilla extract |
| | VANILLA CREAM |
| 2 1/4 | c | Heavy (whipping) cream |
| 5 | ts | Granulated sugar |
| 1 | ts | Vanilla extract |
| | GARNISH |
| | Unsweetened cocoa powder |
