Gâteau Basque with Chocolate

Name: Gâteau Basque with Chocolate
Yield: Serves 8
Ingredients: 1 ½ sticks (6 oz./175 g) unsalted butter, softened; 1 cup (3 oz./85 g) ground blanched* almonds; Finely grated zest* of ½ unwaxed lemon; 1 egg; 2 ¼ cups (7 oz./200 g) cake flour; 1 pinch salt; ⅔ cup (150 g) milk; ⅓ cup (80 g) whipping cream, 32 percent butterfat; 1 ½ oz. (40 g) sugar; 1 ½ oz. (40 g) sugar; 2 tablespoons (20 g) cornstarch; 1 ½ tablespoons (⅓ oz./10 g) Valrhona cocoa powder; 1 ½ tablespoons (⅓ oz./10 g) Valrhona cocoa powder; 1 tablespoon plus 1 teaspoon (¾ oz./20 g) butter; 1 ¾ oz. (50 g) Guanaja chocolate, 80 percent cocoa; 1 ¾ oz. (50 g) Guanaja chocolate, 80 percent cocoa; 2 ¾ oz. (80 g) almond paste, 70 percent almonds; 2 ¾ oz. (80 g) almond paste, 70 percent almonds; 1 teaspoon (5 g) rum; Generous ½ cup, (1 ¾ oz./50 g) finely ground blanched almonds or almond meal; Generous ½ cup, (1 ¾ oz./50 g) finely ground blanched almonds or almond meal; ⅓ oz. (10 g) orange zest; Red glaze; ½ teaspoon (0.4 g) carmine red food coloring; 2 egg yolks (1 ½ oz./40 g)

Preparation info

Serves
8

Difficulty
Medium

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Christophe Felder Presents his Recipe

There are many advantages to serving a chocolate dish: you’re practically sure that it will be liked, and chocolate is a product that adapts to innumerable easy recipes. I notice when I teach nonspecialized classes that the technique required to make a

Ingredients

Dessert
Microwave
Vegetarian

Ingredients

Method