Basquet Chocolate Cake

Cake:

1. Add margarine and sugar to your blender and mix on medium speed adding the eggs one by one occasionally. The whole process will take about 10 minutes.

2. Using a bowl, mix the hazelnut powder (ground hazelnuts), the flour, the baking powder, the cocoa and the salt.

3. Then pour the buttermilk into the mixer. Add ouzo and the contents of the mixing bowl.

4. Serve 80gr of mixture in each silicon form (7 x 4,5cm) and bake at 170 C for about 25-30 minutes (the time varies depending on the type of oven).

5. Once you take your cake out of the oven, allow it to cool.

Chocolate Ganache:

1. Boil the milk and slowly pour the chopped chocolate in it, making sure that you stir well.

2. At the end, add the margarine and stir.

3. Place the cakes on a wire rack and pour the ganache very well on top of them. Let the excess ganache drip off and use a knife to place the cake on a plate or platter.

Chocolate cream basquet:

1. Boil the first 3 ingredients.

2. Mix the remaining milk with cornstarch and pour them into the pot while boiling. Mix for 3 minutes and then remove from the heat.

3. Allow the cream to cool and with a piping bag decorate the cakes.

Tip: It is better to have the cream prepared one day before.

Ingredients

For the cake:

• 500 g margarine

• 400 g brown sugar

• 200 g eggs

• 250 g caramelized hazelnuts in a powder form / ground hazelnuts

• 50 ml buttermilk

• 4 g baking powder

• 5 g salt

• 60 g ouzo

• 340 g flour

• 60 g cacao

For the chocolate ganache:

• 200 g milk

• 250 g dark chocolate

• 50 g margarine

For the chocolate cream basquet:

• 200 g dairy cream

• 30 g margarine

• 100 g dark chocolate

• 50 g milk

• 15 g cornstarch