The Chocolate Bavarian is a creamy and delicate dessert, perfect for chocolate lovers. Originally from the Bavarian region in Germany, this cake has become very popular worldwide. The base consists of a chocolate cream enriched with egg yolks, milk, and vanilla. The bavarian is then made even more delicious by the presence of a tasty chocolate glaze. An elegant and irresistible dessert!
Prepare an English cream with the yolks, 120 g of sugar, and milk flavored with a vanilla pod
Dissolve the softened gelatin in cold water and wrung out in the still warm cream and let it cool
In a bowl, whip the cream with the remaining 30 g of sugar and then incorporate it into the cream when it's cool but not yet thickened
Distribute 1/3 of this cream into 8 individual molds with a capacity of 10 cl each
In a bowl, mix the rest of the cream with 80 g of liquid chocolate glaze that is nearly cool, then place it in a pastry bag and using the same method as in the recipe 'Vanilla and Coffee Bavarian', form a 'heart' of chocolate cream inside the vanilla cream
Let the bavarians cool, then unmold and garnish with threads of fluid chocolate glaze coming out of a fine smooth-tipped cloth piping bag and serve
Cake Mold
Whisk
Pan
Store the chocolate bavarian in the refrigerator for at least two days
Germany
| Energy (kcal) | 293.25 |
| Carbohydrates (g) | 25.28 |
| of which Sugars (g) | 25.28 |
| Fat (g) | 17.85 |
| of which Saturates (g) | 9.94 |
| Protein (g) | 6.31 |
| Fiber (g) | 0.33 |
| Sale (g) | 0.07 |
