Basque chocolate cake recipe

A crisp and chocolate cake, an unforgettable moment to enjoy with a glass of Chardonnay.

INGREDIENTS
For 8 people
For the cream
1/2 skimmed milk: 25 cl
Egg (s): 2 piece (s)
Sugar powder: 60 g
Wheat flour: 30 g
Nugget (s) of dark chocolate: 30 g
For the cake
Sweet butter: 350 g
Sugar powder: 200 g
Vanilla pod (s): 1 piece (s)
Fine salt: 1 pinch (s)
Egg (s): 1 piece (s)
Yellow (s) of egg (s): 2 piece (s)
Wheat flour: 300 g
For the mold (s)
Sweet butter: 30 g
Wheat flour: 30 g

DESCRIPTION OF THE RECIPE
1. THE PREPARATION OF THE CREAM
Put the milk to boil.
Blanch the eggs and the sugar, add the flour.
When the milk boils, pour it into the egg mixture. Mix and put back all in the saucepan and boil for about 3 minutes while stirring until the cream thickens. Pour the mixture into a bowl and stir in the chocolate. Mix well and film on contact and allow to cool to room temperature.

2. THE PREPARATION OF THE CAKE
In a large bowl, mix the ointment butter, sugar, vanilla bean seeds and a pinch of salt. Mix and add the egg as well as the egg yolks. Mix well and finish with flour to obtain a creamy paste. Put everything in a pastry bag.

3. THE ASSEMBLY OF THE CAKE
Preheat the oven to 180 °, 6.
Arrange the dough in the bottom of a pre-buttered, floured baking pan, spiraling from center to outside. Cover with chocolate cream and place the mold in the fridge for a few moments so that the chocolate hardens. Then cover the whole with another spiral of dough to the edge of the mold. Spread the dough well with a brush and pat it with egg yolk with the same brush. With the back of a knife, criss-cross the top of the cake and cook for 30 to 40 minutes in the oven.
To unmold, wait until it is cold.

CHEF’S
“You can hide a heart of blueberry jam in the center of the cake before cooking.”