Description
The Basques, the people inhabiting the Basque lands in Northern Spain and southwestern France. This nation introduced Europe to chocolate and gave name to the modern Gascony and takes the famous D\'artagnan is of Basque origin. For the first time chocolate was brought from Spain to the French Revolution in the early seventeenth century by Jews fleeing from the Inquisition. Trade in them was banned, and merchants hid the chocolate between the biscuit layers. According to the legend, and there was this recipe. Element of national dress is the Basque beret, which penetrated to the Spanish Basques from the French only in the XIX century. It is in the form of a beret and baked delicious, megacolony cake. For the contest "One day in France"
Ingredients
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Chicken egg
4 piece
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Flour
80 g
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Potato starch
20 g
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Cocoa powder
20 g
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Sugar
195 g
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Water
150 ml
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Liqueur
2 Tbsp
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Dark chocolate
300 g
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Cream
200 g
Cooking
Proteins separated from the yolks and put into the refrigerator.
Beat the yolks with 100 g sugar in a light weight on maximum speed for about 2-3 minutes.
Sift the flour, cocoa powder and starch. Preheat the oven to 200 degrees.
Beat the whites to a froth, add the remaining sugar. Beat for 2-3 minutes until a shiny mass.
Pour the yolks into the whites, lifting the mass with a spoon from the bottom up.
Gradually pour the sifted flour with cocoa, mix the same way — from the bottom up.
Form 22 cm diameter with a rounded bottom similar to a beret, grease with butter and lightly sprinkle with flour. Put the dough, bake on the middle tier for 25 minutes. 5 minutes before end of baking to check the readiness of the middle of the cake with a toothpick or skewer — they should be dry.
A biscuit to take out, cool in the form for 5 minutes, then put on the grill. Leave at room temperature for 8 hours (I got 6 hours).
For the interlayer to prepare a chocolate cream ganache.
Cream (I have 20% fatter than found, but all perfectly turned out) bring to a boil and pour them broken into pieces chocolate.
Quickly stir until complete dissolution of chocolate and obtain a smooth mass. Allow to cool at room temperature for 1 hour.
To soak the cake, prepare the syrup — sugar cover with water, put on fire, boil until the sugar has dissolved completely.
Cool at room temperature, add the liqueur. In the original use — herbal liqueur Izarra from Bayonne, you can substitute a favorite.
Sponge cake cut into three Korzh. Very convenient to do it with a knife, a string. A godsend for those who are afraid to cut the cakes!
To do this, put the line on the lower level. The knife to stand upright, roll biscuit, slightly notching the sides with string. Then the left hand to press the sponge cake and the right knife to myself, cutting a cake on the first cake. (Currently in the left hand with the camera ;-) )
The obtained cake to postpone the remaining sponge cake cut into two pieces exactly the same.
The lower layer to impregnate the cooled syrup, sprinkle 1/4 of the chocolate cream. On top lay the next layers, soaking each syrup, 1/4 lubricating cream.
The remaining cream on sides of cake. Remove the cake briefly in the refrigerator to cream froze slightly.
To prepare chocolate chips — chopped in the blender tiles of dark chocolate (100 g) or grate them on a grater. Sprinkle pie lightly frozen chocolate chips before serving let stand in refrigerator.
One of the symbols of France is a famous Bicycle race [b]Tour de France (Le Tour de France)[/b]. Our family does not miss such an exciting contest! Noblesse oblige, as the French say, Noblesse oblige. The idea of registration came up with my husband, and my intentions have strengthened one interesting fact. The Basque word [b]"txapeldun" [/b]— the "winner", literally translated it means [b]"wearing the beret"[/b]. It is presented to the winner of a stage of the Tour de France passing through the territory of the Basques. For the design I painted with acrylic paints here is of this wooden cyclist. However, the end of shooting accidentally broke his arm, mille pardons! :-[
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