Basquet Chocolate Cake
- Preparation and cooking time
- Prep:
- Cook:
- A challenge
- Makes 2 cakes
Skip to ingredients
- 500 g margarine
- 400 g brown sugar
- 200 g eggs
- 250 g caramelized hazelnuts in a powder form / ground hazelnuts
- 50 ml buttermilk
- 4 g baking powder
- 5 g salt
- 60 g ouzo
- 340 g flour
- 60 g cocoa
For the chocolate ganache:
- 500 g margarine
- 400 g brown sugar
- 200 g eggs
- 250 g caramelized hazelnuts in a powder form / ground hazelnuts
- 50 ml buttermilk
- 4 g baking powder
- 5 g salt
- 60 g ouzo
- 340 g flour
- 60 g cocoa
- 200 g milk
- 250 g dark chocolate
- 50 g margarine
For the chocolate cream basquet:
- 500 g margarine
- 400 g brown sugar
- 200 g eggs
- 250 g caramelized hazelnuts in a powder form / ground hazelnuts
- 50 ml buttermilk
- 4 g baking powder
- 5 g salt
- 60 g ouzo
- 340 g flour
- 60 g cocoa
- 200 g milk
- 250 g dark chocolate
- 50 g margarine
- 200 g dairy cream
- 30 g margarine
- 100 g dark chocolate
- 50 g milk
- 15 g cornstarch
Method
step 1
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.step 2
Using a bowl, mix the hazelnut powder (ground hazelnuts), the flour, the baking powder, the cocoa and the salt.step 3
Then pour the buttermilk into the mixer. Add ouzo and the contents of the mixing bowl.step 4
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).step 5
Once you take your cake out of the oven, allow it to cool.step 6
Chocolate Ganache: Boil the milk and slowly pour the chopped chocolate in it, making sure that you stir well.step 7
At the end, add the margarine and stir.step 8
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.step 9
Chocolate cream basquet: Boil the first 3 ingredients.step 10
Mix the remaining milk with cornstarch and pour them into the pot while boiling. Mix for 3 minutes and then remove from the heat.step 11
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.
