- STEP 1
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
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.