Chocolate Cherry Gâteau Basque
This cake is a specialty of the Basque region. It is traditionally filled with an almond- and orange-flavored cream, but here I make it with chocolate instead. The buttery dough traps the cream filling and the cherries, which makes it the perfect cake to take on a trip: there is no risk of spilling anything. If you wish, draw leaves or other patterns over the top of the cake after you brush it with egg wash. The patterns will appear nicely on the cake after baking. The cake will keep at room temperature, wrapped in aluminum foil, for two or three days.
Categories: French, Pastry