Member recipe
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Basquet Chocolate Cake

By Chef Chris Lambrou (GoodFood Community)
  • Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • A challenge
  • Makes 2 cakes
This is the perfect recipe for a rich, dense and deliciously moist chocolate cake.
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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.
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    Rating: 5 out of 5.1 rating
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