Bring cream and 2tb butter to a simmer and pour over 6oz chocolate and cognac. Whisk smooth and cool for 1 hour.
Meanwhile, bring remaining cream to a simmer. Take off-heat, stir in 5-6 and cool slightly. Whisk mascarpone, whisk in mixture, cover and chill.
Sift 4tb cocoa powder and 9-10 and set aside. Melt remaining chocolate and butter with water in a double-boiler and set aside.
Beat yolks briefly. Beat in half of sugar until mixture pales and thick ribbons form when drizzled, about 8 minutes. Add vanilla and set aside.
Beat whites and cream of tartar, gradually adding remaining sugar, to stiff peaks. Set aside.
Fold chocolate and yolk mixture. Fold in a quarter of white mixture. Fold in remaining white mixture. Fold in cocoa powder mixture. Pour into a 7-1/2in x 12in baking sheet lined with a greased and floured piece of parchment and tap lightly to pop air bubbles. Bake in the upper-middle of a 400 degree oven for 8-10 minutes or until it springs back when pressed. Cool for 5 minutes.
Sift remaining cocoa powder over towel and rub in. Run knife along cake to loosen, flip onto towel and discard parchment. Roll cake and rest for 15 minutes.
Unroll cake and set towel aside. Spread mascarpone mixture and re-roll. Place seam-side down and and spread ganache. Serve.
Optional: 3oz chocolate melted with 2tb cream, 1.25 cups chopped strawberries/2tb apricot jam/1tsp lemon juice/1tsp sugar/pinch of salt, or 1 cup caramel sauce
Process graham crackers. Pulse in 2-4 and 1/8tsp salt. Press into a foil-lined 8in x 8in baking pan and bake at 325 degrees for 12-15 minutes. Set aside.
Beat cream cheese. Beat in sugar. Beat in eggs one at a time. Beat in 9-11.
Pour filling into crust. If using swirl, place in dollops on surface and spread with a butter knife. Bake at 325 degrees for 35-40 minutes. Cool for 2 hours. Chill for 3 hours. Use foil to remove cake and cut into 16 squares. Serve.
2lb strawberries, 2 dozen prettiest halved and remaining quartered
8oz cream cheese
2 cups cream
Whisk 1-2, 1/4tsp salt and 5-2/3oz sugar. Whisk in whole eggs, yolks, 2tsp vanilla and 7-8. Set aside.
Beat egg whites and cream of tartar until peaks start forming. Add 3tb sugar and beat to soft peaks. Fold 1/3 of mixture into batter. fold remaining mixture into batter.
Bake in a 9in x 2in cake or spring-form pan in the lower-middle of a 325 degree oven for 30-40 minutes. Cool for 10 minutes. Remove from pan and cool for 2 hours. Cake can be wrapped and held at room temperature for up to 1 day.
Meanwhile, toss quartered berries and 1-3/4oz sugar and rest for 1 hour. Strain and reserve juices and roughly chop berries. Simmer juice and kirsch until reduced to about 3tb, about 3-5 minutes, and toss with berries and 1/8tsp salt. Set aside.
Cream cream cheese with remaining sugar, salt and vanilla. Add cream and beat to stiff peaks. Set aside.
Cut cake into 3 layers. Take bottom layer and arrange 20 berry halves cut-side down around perimeter. Spread half of berry mixture in center. Spread a third of cream mixture over center and berries. Top with middle cake layer and repeat. Top with final layer, spread remaining cream and decorate with remaining berries. Cake can be refrigerated for up to 4 hours. Serve.
10oz malted milk balls, 1 cup crushed and remaining left whole
3 8in chocolate cake rounds
Cream butter. Cream in powdered sugar on low speed. Cream in 3-6. Cream in chocolate.
Spread 1 cup frosting over 1 round and top with half of crushed malt balls. Top with second round and repeat. Top with final round and evenly spread remaining frosting over top and sides. Decorate with malt balls and serve.
24oz or 4-1/2 blueberries, blackberries and raspberries
8oz or 1-1/2 cups strawberries
3/4 cup brown sugar
1tb baking powder
10tb butter, 8tb chilled in 1/2in pieces and 2tb melted
3/4 cup sour cream
1 cup cream
Toss 1-2. Set aside 2 cups, add 5tb brown sugar and mash with a potato masher. Add back to whole berries and rest for 30 minutes.
Meanwhile, pulse 3tb brown sugar and 4-6 in processor about 15 times or until sugar no longer clumps. Pulse in chilled butter until texture resembles coarse meal, about 7 times. Mix egg with 1/2 cup sour cream and fold into mixture. Knead by hand lightly until dough comes together, use a large #10 ice cream scoop to divide dough into 6 mounds, brush with melted butter, sprinkle with sugar and bake on the upper-middle rack of a 375 degrees oven for 25-30 minutes. Can be made 1 day ahead.
Beat cream with remaining sour cream and brown sugar to stiff peaks. Halve cakes, divide berries and cream and serve.
Cream 387g sugar with butter. Add eggs in a slow, steady stream with beater running. Beat in 4-7 + 1tsp salt and 9-10 + 2tsp zest/3tb juice in 5 additions, beginning and ending with dry ingredients. Cover bowl with plastic and set aside.
Heat remaining sugar, salt and zest with pectin and 4tb blueberries, stirring constantly, until simmering, about 3 minutes. Set aside and let cool. Mix in remaining juice and blueberries and rest until thickened, about 8 minutes.
Add half of batter to a 12 cup bundt pan. Run back of a spoon over batter to make a 1/2in deep track. Fill with half of blueberry mixture and fold into batter with a butter knife. Repeat and bake at 325 degrees for 70 minutes. Cool in pan for 10 minutes. Transfer to rack and cool for 3 hours. Serve.