Béret Basque

Technical stages for Béret Basque :

• Prepare a chocolate genoise and a Grand-Marnier flavoured 16° syrup.
• GANACHE:
• Pour the chocolate cut in chunks and the boiling in a mixing bowl. Beat at low speed until the chocolate is completely melted and you obtain a homogeneous mixture.
• Increase the speed and whisk until fully cooled. The ganache becomes paler and gains volume when cooling down.
• Meanwhile, trim the top of the genoise to give it a round look (dome shaped).
• Cut transversely the chocolate genoise in three layers.
• the lower layer with a bit of melted chocolate.
• the first genoise disc with the cold Grand-Marnier syrup (the cold layer of chocolate will be under this disc).
• Spread a layer of ganache and put the second level of genoise, which must have a slightly smaller diameter.
• Brush the second disc with the syrup and spread a second layer of ganache. Put the third level, which must also be slightl smaller in diameter. Brush the third genoise disc.
• Finish up by coating the cake entirely. Leave to set in the fridge. When the cream will have set a little, sprinkle with fresh chocolate vermicelli over the whole beret. Keep refrigerated.