Basque BeretTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:363.2 kcal
Proteins:5 g
Fats:19.7 g
Carbohydrate:43.4 g
Fibers:2.2 g
Sugar:21.4 g
Cholesterol:156.4 mg
Sodium:122 mg
Calcium:49.4 mg
SIMILAR RECIPES
Chocolate
Carolans Decadent Chocolate Mousse
Chocolate Hazelnut Sponge with Chocolate Cream and Cranberry Honey Sauce
Chocolate Caramel Chrysalis
Chocolate Orange Crème Brûlée
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
**Sponge cake
4
eggs
125
g
sugar
125
g
cornstarch
25
g
unsweetened cocoa powder
20
g
butter
**Filling
125
g
semisweet chocolate
100
g
butter
1
egg
1
packet vanilla sugar
70
g
icing sugar
100
g
chocolate sprinkles
METHOD
Sponge cake
- Place a bowl over a pan of hot water (double boiler) placed on low heat.
- Whisk the eggs and sugar in the bowl until the volume has increased by a third. The mixture should be warm and drop from the whisk in a ribbon.
- Add the cornstarch and cocoa powder and combine well.
- Butter and flour a 25 cm (10") round cake pan, 5 cm (2") in height, and pour in the batter. Bake in a 160° C (325° F) oven for 30 minutes.
- Remove the cake from the oven, turn out onto a rack and let cool.
Filling
- Break the chocolate into small pieces.
- Melt the chocolate in a bowl over simmering water, stirring constantly with a whisk or wooden spoon.
- Gradually mix in the butter.
- Combine well and add the icing sugar, vanilla sugar and egg yolk.
- Mix and let cool.
Assembly
- Cut the sponge cake in half horizontally.
- On the bottom half, place half the filling: a little on the edges and a lot in the center so that once you place the top layer on top, the cake will take on the shape of a beret.
- Cover the cake with the remaining filling.
- Sprinkle with chocolate sprinkles and keep cold until serving.
CHEF'S NOTES
This traditional "Basque beret" dessert, shaped like the famous cap, is made up of sponge cake and chocolate. The shape is created by the uneven distribution of chocolate between the two cake layers. At the end, the dessert is decorated with chocolate sprinkles.
