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Chocolate gâteau basque

What a better way to start the week than enjoying a decadent rich chocolate dessert? We found this chocolate gâteau basque recipe in one of Julie Andrieu books and I can say it’s the best chocolate cake I’ve ever baked. The texture will surprise you, a chewy pastry and  a creamy fudgy ganache with an intense chocolate flavour and a touch of cinnamon.

For the pastry you will need:

200 gr. dark chocolate (at least 70% cocoa)

120 gr. unsalted melted butter

180 gr. sugar

2 large free-range eggs

240 gr. plain flour

1 small packet of baking powder

For the ganache you will need:

150 gr. dark chocolate (at least 70% cocoa)

100 gr. cream

15 gr. butter

1 tsp cinnamon
First break the 200 gr. chocolate and let it melt to bain-marie. Reserve.

In a bowl beat together the sugar, the eggs and the unsated melted butter. Sift in the flour and the baking powder. Finally add the melted chocolate.

Cover with cling film and leave to rest in the refrigerator for at least three hours.

Three hours later, preheat the oven to 160º and grease a 24cm/26 cm round cake tin.

Now is time to prepare your ganache. Put the cream in a saucepan and bring to the boil. Remove from the heat and add the 150 gr. chocolate, cut into pieces. Whisk well until smooth. Now add the butter and cinnammon and mix vigorously. Reserve.

Take your pastry out of the refrigerator and divide in two. Roll out the pastry to two discs large enough to cover the the tin. This part is hard. I think it counts as cardio.

Cover the tin with the first pastry disc. Pour your ganache on top of it but don’t let it spill over the edges. Lick the spoon. Cover the ganache with the second pastry disc and make sure the two pastry discs are sealed on the edges.

Place the cake tin on a wire rack, then bake in the oven for 40 minutes. Leave to cool completely before removing from the tin and serving.
gateau_basque_3Best enjoyed tepid or cold with a cup of strong coffee or a glass of cold milk!


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