Name: Chocolate cake with basil
Total time: 2 h
Ingredients: 40 g dark chocolate; 5 g cocoa; 35 g butter; 25 g sugar; 15 g powdered sugar; 2 egg whites; Yolk; 240 g sweet cream; 50 g sugar; 2 egg yolks; lemon peel; 2 leaves of gelatine; 5 basil leaves; 350 g whipped sweet cream; 75 g sweet cream; 150 g dark chocolate; 3 egg yolks; 100 g edible chocolate; 1 dcl sweet cream

Ingredients:

ingredients for chocolate sponge cake:

40 g dark chocolate
5 g cocoa
35 g butter
25 g sugar
15 g powdered sugar
2 egg whites
Yolk

ingredients for the basil cream:

240 g sweet cream
50 g sugar
2 egg yolks
lemon peel
2 leaves of gelatine
5 basil leaves

Ingredients for the chocolate mousse and coating:

350 g whipped sweet cream
75 g sweet cream
150 g dark chocolate
50 g sugar
3 egg yolks
100 g edible chocolate
1 dcl sweet cream

Instructions:

preparation procedure:

Break the chocolate into small pieces and melt it over a water bath. In another bowl, smooth the softened butter, cocoa and caster sugar and stir in the melted chocolate. Whisk the egg whites and sugar until stiff and then fold in the chocolate mixture and egg yolks.

Prepare a large baking tray lined with baking paper. Spread the dough on the baking paper in the shape of two circles, one 22 cm in diameter and the other 18 cm in diameter. Place the baking tray in an oven preheated to 180 degrees for about 8 minutes.

Meanwhile, prepare the basil cream. Pour a little cold water into a bowl and place the gelatine leaves in it. Put the basil in another bowl, add the sweet cream and put on the heat.

Cook until it comes to the boil, then remove from the heat and leave to stand for about half an hour. Remove the baked sponge cake from the oven and cool it down as well. Then whisk together the sugar, grated lemon zest and egg yolks and strain the cream and basil into the mixture.

Heat the mixture to about 85 degrees and then stir in the softened gelatine leaves to dissolve. Pour the cream into a ring 18 centimetres in diameter and allow to cool. Then cover with cling film and place in the freezer.

While you wait for the custard to freeze, prepare the chocolate mousse. Bring the sweet cream to the boil in a saucepan and melt the broken chocolate over a water bath. Whisk the egg yolks and sugar and pour the mixture into the boiling cream.

Heat the heat to about 85 degrees and then cool the cream by slowly whisking and stirring. Whip the sweet cream and add a third of it to the melted chocolate. Fold the rest of the cream and the cooked custard as gently as possible into the chocolate mixture.

Now that you have prepared the chocolate mousse, return to the sponge cake. Place the larger layer of sponge cake in a 22 cm diameter cake ring and spread a third of the chocolate mousse over it. Place the frozen basil cream on top and cover with the other third of the chocolate mousse.

Then cover with a smaller layer of sponge cake and spread with the remaining foam. Cover the cake with cling film and place in the freezer for a while. When the cake is chilled, remove it from the ring and pour the chocolate topping (made by melting the chocolate and sweet cream over a water bath) over the cake.

You can decorate the cake with basil leaves, whipped cream or various chocolate decorations. Let your imagination run wild. And have a good run!

Ingredients:

ingredients for chocolate sponge cake

40 g dark chocolate
5 g cocoa
35 g butter
25 g sugar
15 g powdered sugar
2 egg whites
Yolk

ingredients for the basil cream

240 g sweet cream
50 g sugar
2 egg yolks
lemon peel
2 leaves of gelatine
5 basil leaves

Ingredients for the chocolate mousse and coating

350 g whipped sweet cream
75 g sweet cream
150 g dark chocolate
50 g sugar
3 egg yolks
100 g edible chocolate
1 dcl sweet cream

Instructions:

preparation procedure

	Break the chocolate into small pieces and melt it over a water bath. In another bowl, smooth the softened butter, cocoa and caster sugar and stir in the melted chocolate. Whisk the egg whites and sugar until stiff and then fold in the chocolate mixture and egg yolks.
	Prepare a large baking tray lined with baking paper. Spread the dough on the baking paper in the shape of two circles, one 22 cm in diameter and the other 18 cm in diameter. Place the baking tray in an oven preheated to 180 degrees for about 8 minutes.
	Meanwhile, prepare the basil cream. Pour a little cold water into a bowl and place the gelatine leaves in it. Put the basil in another bowl, add the sweet cream and put on the heat.
	Cook until it comes to the boil, then remove from the heat and leave to stand for about half an hour. Remove the baked sponge cake from the oven and cool it down as well. Then whisk together the sugar, grated lemon zest and egg yolks and strain the cream and basil into the mixture.
	Heat the mixture to about 85 degrees and then stir in the softened gelatine leaves to dissolve. Pour the cream into a ring 18 centimetres in diameter and allow to cool. Then cover with cling film and place in the freezer.
	While you wait for the custard to freeze, prepare the chocolate mousse. Bring the sweet cream to the boil in a saucepan and melt the broken chocolate over a water bath. Whisk the egg yolks and sugar and pour the mixture into the boiling cream.
	Heat the heat to about 85 degrees and then cool the cream by slowly whisking and stirring. Whip the sweet cream and add a third of it to the melted chocolate. Fold the rest of the cream and the cooked custard as gently as possible into the chocolate mixture.
	Now that you have prepared the chocolate mousse, return to the sponge cake. Place the larger layer of sponge cake in a 22 cm diameter cake ring and spread a third of the chocolate mousse over it. Place the frozen basil cream on top and cover with the other third of the chocolate mousse.
	Then cover with a smaller layer of sponge cake and spread with the remaining foam. Cover the cake with cling film and place in the freezer for a while. When the cake is chilled, remove it from the ring and pour the chocolate topping (made by melting the chocolate and sweet cream over a water bath) over the cake.
	You can decorate the cake with basil leaves, whipped cream or various chocolate decorations. Let your imagination run wild. And have a good run!

BAM Chocolate

Baking accessories

Gifts

FIT Products

BAM Ambassadors

Products on sale

Spreads and dressings

For chocoholics

Search suggestions

Chocolate cake with basil

Ingredients:

ingredients for chocolate sponge cake:

ingredients for the basil cream:

Ingredients for the chocolate mousse and coating:

Instructions:

preparation procedure:

Milk chocolate, 500 g

White hot chocolate, 1500 g

Pistachio hot chocolate, 220 g

Classic hot chocolate, 220 g

Become a master pâtissier

Your guide to the perfect chocolate experience.

Latest news and recipes

Juicy muffins with 100% almond spread

Kinder Bueno cake

Pistachio cake with pistachio spread