A while back ago I ran across a blog article about chocolate and basil truffles from a London chef. The thought of a rich dark chocolate combined with bold, fresh basil immediately piqued my imagination and left me wondering, how to create a chocolate basil cake. When I started this morning, I wasn’t sure how much of each ingredient I would use.
The basil leaves are combined with white chocolate and considering the sweetness of white chocolate, I knew I would use less sugar in the cake.
The fresh basil leafs were blended into a melted white chocolate and cream mixture and then chilled completely.
I improvised, put it in the oven to bake and crossed my fingers. The resulting mix of flavours and level of sweetness are perfect!
The cake turned out so well that it’s on sale to the public at the Bubble T Café in Le Marais! So if you are in Paris and want to try it, make your way to :
……
Chocolate and Basil Cake
Perfect texture on the outside...
Rich and ultra-moist in the center...
One more pic because it's so good
Recipe: Recipe (adjusted)
Ingredients
- 200 g dark chocolate 70-85%.
- 200 g unsweetened butter
- 150 g white sugar
- 4 eggs
- 4 rounded tablespoons of flour
- 200 g white chocolate
- 20 cl cream (30% fat)
- 15 g fresh basil leaves (leaves only – weight of stems not included)
Instructions
- Pre-heat oven to 190°C
- Melt the dark chocolate with the butter over a bain-marie. Once completely melted remove from heat and whisk to completely combine the butter and chocolate.
- Stir in the sugar and mix well.
- Allow to cool for 15 minutes
- In a large bowl,whisk in the eggs, one at a time.
- The mixture will become lumpy, keep whisking.
- Add the flour and whisk the mixture until it is no longer lumpy. It should be smooth and glassy.
- Pour into non-stick 20 cm round baking dish.
- Bake for 23-25 (max!) minutes.
- While the cake is baking, melt the white chocolate with the cream over a bain-marie. Do not allow to over-heat! The white chocolate burns easily.
- Stir constantly.
- Remove from heat and allow to cool in refrigerator for 30 minutes.
- After cooled, chop the basil leaves (stems removed).
- Mix the white chocolate and basil leaves in the blender until completely blended.
- The white chocolate should turn green.
- Refrigerate the white chocolate basil mixture again so that it becomes more firm.
This cake should be eaten completely chilled! Allow the cake to cool for 30 minutes on the counter and then refrigerate for 2 hours. Refrigerate the white chocolate basil mixture as well. After the cake is chilled, spread the white chocolate basil mixture on top of the cake. Allow to cool some more or eat immediately. Normally this chocolate cake can be eaten warm but with the basil topping it taste best eaten very chilled
Copyright secured by Digiprove © 2010
© 2010, Epicure on a Budget. All rights reserved.
