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Basquet Chocolate Cake
For Cake
- 500 gm
- 400 gm
- 200 gm
- 250 gm
- 50 ml
- 4 gm
- 5 gm
- 60 gm
- 340 gm
- 60 gm
For Chocolate Ganache
- 200 gm
- 250 gm
- 50 gm
For Chocolate Cream Basquet
- 200 gm
- 30 gm
- 100 gm
- 50 gm
- 15 gm
Making Cake
- Add margarine and sugar to your blender and mix on medium speed adding the eggs one by one occasionally. The whole process will take about 10 minutes.
- In a bowl, mix the hazelnut powder (ground hazelnuts), the flour, the baking powder, the cocoa and the salt.
- Then pour the buttermilk into the mixer. Add ouzo and the contents of the mixing bowl.
- Serve 80gr of mixture in each silicon form (7 x 4,5cm) and bake at 170 C for about 25-30 minutes (the time varies depending on the type of oven).
- Once you take your cake out of the oven, allow it to cool.
Making Ganache
- Boil the milk and slowly pour the chopped chocolate in it, making sure that you stir well. At the end, add the margarine and stir.
- Place the cakes on a wire rack and pour the ganache very well on top of them.
- Let the excess ganache drip off and use a knife to place the cake on a plate or platter.
Making Chocolate Cream Basquet
- Boil dairy cream, margarine and the dark chocolate.
- Mix the remaining milk with cornstarch and pour them into the pot while boiling. Mix for 3 minutes and then remove from the heat.
- Allow the cream to cool and with a piping bag decorate the cakes.
- Tip: It is better to have the cream prepared one day before.
- 20 minutes
- 1 hour 15 minutes
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