Béret Basque

Prepare a chocolate genoise and a Grand-Marnier flavoured 16° syrup.

#GANACHE:

Pour the chocolate cut in chunks and the boiling whipping cream in a mixing bowl. Beat on 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.

Coat the lower layer with a bit of melted chocolate.

The ganache is ready. It must be creamy and cold. If needed, put it a couple of minutes in a freezer tho harden it.

Punch 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.

Punch 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. Punch 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.

Bon Appétit !!!