Baking time: 30 minutes
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.
- 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.
- 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.
- 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.
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