Chocolate Bavarois Cake
This one should be a classic!

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Chocolate Bavarois Cake

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Ingredients

Adjust Servings:
For the bottom:
225 g Wholemeal Biscuits
2 tsp Cocoa powder
125 g Butter
For the Bavarois:
16 g Gelatine
300 ml Milk
300 g Dark chocolate
50 g Crystal sugar
15 g Vanilla sugar
3 Eggs
2 tbsp Powder sugar
50 ml Whipping cream
Cuisine:

Ingredients

  • For the bottom:

  • For the Bavarois:

Directions

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It is an excellent dessert to make ahead for the weekend. Chocolate bavarois is a mixture between a panna cotta and a mousse. To make a bavarois it takes a little work but is totally worth it. You can flavour your bavarois with your favorite fruit or berries but in this recipe I flavoured it with chocolate and topped it off with some sweets.

Once the bottom has been baked and cooled, it’s time for the chocolate bavarois. I wanted this to be a true chocolate bavarois cake, so I went with a traditional cooked chocolate bavarois. Smooth, silky and delicious!

Keep in mind that the quality of the chocolate you use will help determine the quality of the taste. The bavarois will need to set in the fridge for about four hours.

Preheat the oven to 180°C. Crumble the cookies and mix in the cocoa powder. Melt the butter and mix with the cookie crumbs. Line the springform with baking paper. Spread the biscuit mixture over the mold and press well with the convex side of a spoon. Bake the bottom for 10 minutes in the oven.

Make the chocolate bavarois. Soak the gelatin in cold water for 10 minutes. Heat the milk, but don’t let it boil. Chop the chocolate into pieces and let them melt in the milk. Stir in the sugar and vanilla sugar.

Split the eggs. Beat the egg yolks with 50 ml of the chocolate milk. Add this to the chocolate milk. Keep stirring. Let it thicken on low heat while stirring, but do not let the mixture boil.

Squeeze the gelatine, dissolve in the warm chocolate mixture. Put the pan in a container with cold water and allow the mixture to cool down and becomes more firm, stirring occasionally.

In the meantime, whisk the egg whites. Add the icing sugar gradually during the beating. Beat the whipped cream half stiff. First fold in the whipped cream and then the egg yolks through the chocolate mixture.

To build the cake, you’ll want to use something that will allow you to layer the cakes and bavarois without it all falling apart before the bavarois can firm up. I like to use a cake collar made from baking paper. Once the cake and bavarois have been refrigerated, you just peel the collar back and everything is nice and even.

Spoon the chocolate bavarois on the cooled cookie base. Leave in the refrigerator to stiffen for at least 4 hours, but preferably overnight. Carefully remove the cake collar and finish with belgian cuberdons, marshmallows and orangettes.

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