Chocolate, truffle & fleur de sel basque cake

If you're craving chocolate, you've come to the right place! Today's recipe is an ultra gourmet Basque cake, all chocolate with an addition of fleur de sel and truffle. Of course, the truffle is totally optional, it goes very well with dark chocolate but an all-chocolate cake is delicious too 😉 On the other hand I advise you not to skip the fleur de sel which spices up the chocolate well 😊


 
 Prep time : 45 minutes + at least 2h rest + 45 minutes cooking + cooling
 For a round cake of 24cm diameter or a rectangular cake of 30cm length:
 
 The dough :

 220g T55 flour
 50g cocoa powder without sugar
 5g baking powder
 200g softened butter
 200g brown sugar
 1 egg
 2 egg yolks
20g dark rum
 
 Cream the butter with the sugar.
 
 
 
 Add the flour, cocoa and baking powder, then add the egg and egg yolks. Finish with the rum.
 
 
 
 
 Divide the dough into two parts (one slightly larger than the other), roll out each part roughly (either round or rectangular depending on the baking pan chosen) between two sheets of parchment paper and place in the fridge for at least 1 hour (the dough being very soft, the colder it is the easier it will be to work with and shape).

 
 
 
 Chocolate & truffle cream:

 300g whole milk
 100g full cream
 170g dark chocolate
 1 egg
 30g brown sugar
25g flour or cornstarch
 10g truffle
 
 Heat the milk and cream in a saucepan.
At the same time, whisk the egg yolks with the sugar and flour.
 
 
 
 When the milk is boiling, pour it over the eggs while whisking.
 
 
 
 Return to the pan and cook over medium heat, stirring constantly.
 
 
 
 When the cream has thickened, add the chopped chocolate and the grated truffle and stir until the cream is smooth.
 
 
 
 
 
 
 Place the cream in a dish, put a plastic wrap on it and put it in the fridge until the assembly.

 The assembly & the cooking :

 1 large pinch of fleur de sel 
 10g truffle
 1 egg for the egg wash
 
 Line a baking pan or circle with the largest of the doughs. Sprinkle with fleur de sel.
 
 
 
 
 Pour the chocolate cream into it and smooth the surface. Add the truffle cut into fine shavings.
 
 
 
 
 
 Cover with the second dough, sealing the two doughs together on the sides to prevent the cream from leaking. Whip an egg, and brush the top of the cake with it. Preheat the oven to 200°C. When the oven is hot, brush the cake a second time, and make a pattern on it with the back of a knife.
 
 
 
 Bake the cake in the oven at 180°C for about 45 minutes. Let cool completely before unmolding and enjoy!