basquet chocolate cake 1

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
  • Not Rated Yet
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Food Designer | Chocolatier | Patissier | Ice Cream | Bakery & Pastry Consulting
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