Gâteau Basque au Chocolat

Ingredients

• 170 g unsalted butter (softened)
• 150 g granulated sugar (for the pastry)
• 1 large egg (for the pastry dough)
• 250 g all-purpose flour (plus more if needed for handling)
• 25 g unsweetened cocoa powder (for the pastry)
• 1 tsp baking powder
• 0.5 tsp fine salt
• 480 ml whole milk (for the custard)
• 4 egg yolks (for the chocolate pastry cream)
• 100 g granulated sugar (for the custard)
• 35 g cornstarch (for thickening the custard)
• 115 g bittersweet chocolate (finely chopped)
• 1 tsp vanilla extract (for the custard)
• 1 large egg (for brushing the pastry)

Steps

1. 1

   Prepare the chocolate custard first. Heat the milk in a saucepan over medium heat until steaming but not boiling.

2. 2

   In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth and pale. Gradually whisk in the hot milk to temper the yolks.

3. 3

   Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens to a pastry-cream consistency and briefly bubbles. Remove from the heat.

4. 4

   Add the chopped chocolate and vanilla extract. Whisk until the chocolate is completely melted and the custard is smooth.

5. 5

   Transfer the custard to a wide, shallow metal bowl or pan to speed cooling. Press plastic wrap directly against the surface and refrigerate until firm and fully chilled, about 2 to 3 hours.

6. 6

   Make the pastry dough. In a bowl, beat the softened butter and sugar until creamy and well combined. Add the egg and mix until smooth.

7. 7

   Add the flour, cocoa powder, baking powder, and salt. Mix just until a soft dough forms; do not overwork it.

8. 8

   Divide the dough into two portions, one slightly larger than the other. Flatten each portion into a disk, wrap in plastic wrap, and chill until firm but still pliable.

9. 9

   Heat the oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom if desired.

10. 10

    Place the larger dough portion between two sheets of plastic wrap. Roll it into a round large enough to cover the bottom and sides of the pan. If the dough is very cold and firm, let it soften until pliable before rolling.

11. 11

    Peel away the upper plastic sheet and use the lower sheet to help transfer the dough to the pan. Press it gently into the bottom and up the sides, patching any cracks or tears.

12. 12

    Add the chilled chocolate custard to the pastry shell and spread it into an even layer, leaving the pastry sides intact.

13. 13

    Roll the remaining dough between plastic wrap into a round that fits the top of the pan. Transfer it over the custard, peel away the plastic, and pinch the edges to seal the top crust to the sides.

14. 14

    Brush the top with the remaining beaten egg. If desired, lightly score a decorative crosshatch pattern into the surface without cutting through the dough.

15. 15

    Bake for about 40 to 45 minutes, until the pastry is golden brown and the center is set. Cracks or small tears should settle as the cake bakes.

16. 16

    Cool the cake completely in the pan, then remove it and let it stand at room temperature for 1 to 2 hours before serving. Slice and serve at room temperature.

Notes

The source excerpt does not provide the complete ingredient list or method because the recipe requires membership access; quantities and detailed steps above are approximate reconstruction. The dough is very soft, so rolling it between plastic wrap is preferable to using a floured work surface. Leftovers may be wrapped well and refrigerated for up to 3 days; bring them to room temperature before serving.

Nutrition per serving

• dessert
• baked
• French
• Basque
• chocolate
• custard
• make-ahead