Beret Basque is translated from French as "Basque beret". The cake turns out to be very tasty and moderately sweet. Soaked in both sherbet and chocolate cream. The treat just melts in your mouth.
It is necessary
- - 4 eggs
- - 80 g flour
- - 20 g starch
- - 20 g cocoa
- - 250 g granulated sugar
- - 150 ml of water
- - 2 tbsp. l. liquor
- - 300 g of dark chocolate
- - 200 ml cream
Instructions
Step 1
First, separate the whites from the yolks and store in a cool place.
Step 2
Beat the egg yolks with 100 g of granulated sugar in a mixer until frothy, about 3-5 minutes.
Step 3
Add flour, starch, cocoa. Whisk the whites into a lather, add the granulated sugar, beat for about 3-5 minutes, and add the yolks to the whites in a small stream. Add flour, cocoa and mix everything well.
Step 4
Grease a baking dish with butter and lightly dust with flour. Pour the dough into a mold and place in an oven preheated to 180 degrees and bake for 30-35 minutes.
Step 5
Take out the biscuit and chill it for 5-7 minutes, then transfer it to the wire rack. Leave at room temperature for 6-8 hours.
Step 6
Make chocolate cream. Bring the cream to a boil and pour over the chopped chocolate. Stir until the chocolate is completely dissolved. And leave to cool for 1-1.30 hours.
Step 7
Make sugar syrup to soak your cake. Pour 50 g of granulated sugar with water, put on fire and cook until the sugar is completely dissolved. Refrigerate and add liquor.
Step 8
Cut the biscuit into 3 cakes. Soak the bottom crust with sugar syrup, 1/4 of the chocolate cream on top. Place the following cakes on top, saturating each with the syrup and 1/4 of the chocolate cream. And spread the cream on the sides of the cake. Place the cake in the refrigerator to freeze the cream.
Step 9
Make a chocolate chip. Grate the dark chocolate bar. Sprinkle crumbs on the cake, refrigerate for 1-3 hours and serve.
