Chocolate Cigar

Melt 3½ oz of dark chocolate and the butter. Mix together and add the eggs, the sugar and the flour. Mix until you obtain a smooth batter. Pour the mixture into a cake tin and bake for 20 minutes at 350°F. Allow to cool then crumble the chocolate cake.

Melt 3½ oz of dark chocolate. Stick a skewer in the cigar and wrap it in cling wrap. Cut off the excess cling wrap. Brush the cigar with the melted dark chocolate using a brush and sprinkle the cocoa powder. Remove the excess cocoa using a brush. Repeat the process to have 3 chocolate cigars. Place in the freezer.

Heat the heavy cream, the whiskey and the maple syrup in a saucepan. Bring to the boil while stirring. Place the rest of the chocolate in a bowl and pour the hot cream mixture on top. Mix until smooth. Place in freezer for 1 hour.

Arrange 3 matches on the pie dough. Cut out a strip of dough using the matches as a guide. Cut strips of dough the same size as the matches. Place them on a baking sheet covered with a baking mat and bake for 15 minutes at 320°F. Place the whiskey ganache in a piping bag.

Unmold the chocolate cigar shells. Garnish them with the ganache, the chocolate cake and finish with a layer of ganache. Mix the powdered sugar and the rest of the cocoa to form the ashes. Sprinkle the end of the chocolate cigars with the cocoa and powdered sugar mixture. Pour a little cocoa ash into the bottom of the ashtray. Place the chocolate cigars and matches into the ashtray. Enjoy!