Basque chocolate cakes are a cross between a cookie and a brownie. Dark chocolate cakes filled with white chocolate for a delightful contrast.
A few weeks ago I was running errands with a librarian friend of mine and she mentioned that a local book store was having a sale. We didn’t have time to stop by but I made sure to go back with another friend. They had great deals on cookbooks so I bought a bunch and a few other books just for fun. I thought I might be able to find some inspiration for new recipes among them.
One of the first recipes that caught my eye was in Chocolate Galore by Caroline Barty. Her Basque Chocolate Cakes looked like a fun snack. Although she claimed these are popular in the Basque region of France, I couldn’t find anything like them when I did a Google search so maybe they’re popular in a particular town.
The recipe here is pretty close to what was in her book except I tried to make the directions more clear and I added a little flavoring to improve the taste. Basically you start with a dark chocolate cookie dough. The dough uses a 70% cocao bar so you get a nice rich flavor. I used Green & Blacks but you can use Lindt, Ghirardelli, or whatever your favorite is.
Instead of dropping teaspoons of dough into the muffin pan and pressing flat, I rolled my dough into balls and pressed them flat before putting them into the bottom of my muffin tins. This kept the dough from cracking quite as much. You want to seal in the white chocolate so you don’t want cracks. I also did the same with the dough I used to cover the white chocolate. Again, it made it easier to seal in the chocolate without cracking the dough.
I used a Cadbury Dream bar for my white chocolate because Cadbury bars have smaller, thicker squares than most white chocolate bars. The Dream bar squares fit perfectly in the middle of my cakes and left enough room to seal the top cookie layer with the bottom one. If you don’t have Cadbury Dream bars on hand, you can substitute Lindt or Ghirardelli but you’ll need to cut the squares to fit. I’d also put 2 layers of Lindt or Ghirardelli chocolate in the middle of my cakes because they are thinner than the Cadbury.
Caroline Barty recommends serving these warm with whipped cream and they really are best that way. However, I took mine to the office and they disappeared quite quickly at our coffee hour even though they weren’t warm any more. They travel well so they’d be a great addition to school lunches.