Basque beret

* Serves: 6 people
* Duration: 1 hour 20
* Difficulty: Medium

Ingredients for Basque Beret:

* 1 chocolate sponge cake
* Chocolate ganache
* Syrup at 16 °
* Black cover
* Chocolate vermicelli
* Grand Marnier

Technical stages for Basque Beret:

Bake a sponge cake and chocolate syrup at 16 ° flavored with Grand Marnier.

Pour into a mixing bowl the chopped chocolate and boiling cream. Beat on low speed until chocolate is completely melted and we obtain a homogeneous cream.


Increase the speed of your mixer and beat until completely cooled. The ganache is cleared and the volume gradually as it cooled.


Meanwhile, bevel the top edge of the cake cooled to give it a rounded appearance. (Dome)

Transversely cut your chocolate sponge cake into three pieces using a knife in his teeth.


Movement sets the lower disk of the cake with a little melted couverture.


The ganache is ready. It should have a creamy consistency and should be cold. If necessary, spend a few minutes in the cold in order to harden slightly.


Punch the first disc of sponge cake with Grand Marnier syrup cools. The layer of cooled melted chocolate (chablonnage) should be below this first disc of sponge cake


Spread a layer of ganache and place the second disc of sponge cake to be a slightly smaller diameter.


Punch the second disc of sponge cake with syrup and spread a second layer of ganache. Place the third disc of sponge cake that must still be a slightly smaller diameter. Punch the third disc of sponge cake.

Finish by masking the entire surface of cake. Leave to cool. When the cream has hardened slightly, sprinkle with chocolate vermicelli all of the beret. Keep refrigerated.