Beret Basque is translated from French as "The Basque beret". Cake turns out very tasty and moderately sweet. Impregnated with both a sherbet, and chocolate cream. Delicacy just melts in the mouth.
It is required to you
- - 4 eggs
- - 80 g of flour
- - 20 g of starch
- - 20 g of cocoa
- - 250 g of granulated sugar
- - 150 ml of water
- - 2 tablespoons of liqueur
- - 300 g of dark chocolate
- - 200 ml of cream
Instruction
1. At first separate the whites from the yolks and remove in a cold spot.
2. Shake up in the mixer yolks from 100 g of granulated sugar before foaming, about 3-5 minutes.
3. Add flour, starch, cocoa. Beat whites in foam, add granulated sugar, shake up about 3-5 minutes. A small stream add yolks to the whites. Pour flour, cocoa and properly mix everything.
4. Grease a baking pan with a desi and slightly sprinkle with flour. Pour out dough in a form and put in the furnace warmed up to 180 degrees and bake 30-35 minutes.
5. Pull out a biscuit and cool it minutes 5-7, then shift it to a lattice. Leave at the room temperature at 6-8 hours.
6. Make chocolate cream. Bring cream to the boil and fill in with them the chocolate broken on pieces. Mix before full dissolution of chocolate. Also leave to cool down 1-1.30 hours.
7. Prepare a sugar syrup for impregnation of cake. Fill in 50 g of granulated sugar with water, put on fire and you cook, so far sugar completely not to be dissolved. Cool and add liqueur.
8. Cut a biscuit on 3 cake layers. The lower cake layer soak with a sugar syrup, from above 1/4 chocolate creams. From above put the following cake layers, impregnating everyone with syrup and 1/4 chocolate creams. Also miss the mark with cream of cake on each side. Remove cake in the fridge that cream stiffened.
9. Prepare a chocolate crumb. Grate a tile of dark chocolate. Strew cake with a crumb, put in the fridge for 1-3 hours and give on a table.