Chocolate Bavarois
A dessert consisting of a sponge cake shell filled with chocolate Bavarois cream, chilled until set, and finished with decoration.
Ingredients
Sponge cake (to line the sides and bottom of the mold)
to taste
Orange marmalade
to taste
Gelatin (bloomed with orange juice)
to taste
Orange juice (for blooming gelatin)
to taste
Cream (part scalded, part whipped)
to taste
Egg yolks
to taste
Caster sugar (part with yolks, part with whites)
75 g
Cocoa powder
to taste
Milk (scalded)
to taste
Chocolate
to taste
Egg whites (whipped with salt and sugar)
to taste
Salt
a pinch
Liqueur
to taste
Chocolate curls (for garnish)
to taste
Candied citrus peel (for garnish)
to taste
Instructions
1
Assembly Step 1
According to the measured dimensions, cut two long strips from the prepared cake to line the sides of the mold, and cut a round disc to line the bottom. Line the mold with the cut strips and disc, and spread with orange marmalade.
2
Make the chocolate bavarois
Place the gelatin and orange juice in a cup, bloom for 5 minutes until the gelatin swells, then set the cup in hot water until the gelatin dissolves.
3
Make the custard sauce
Meanwhile, pour the cream into a large saucepan and bring to a boil. Whisk the egg yolks with 75 g caster sugar and cocoa powder, pour the scalded milk into the egg mixture, then return to the pan, heat over low flame, stirring constantly, until the mixture begins to thicken and just coats the back of the spoon. Be careful not to let it boil, or it will curdle.
4
Combine
Remove from heat and stir in the gelatin and chocolate. Whip the egg whites with salt until foamy, add the remaining caster sugar, and whip for 30 seconds until the mixture is thick and glossy. Then fold into the warm chocolate custard.
5
Set
Place the bowl in an ice bath, rotating the mixture occasionally as it thickens. When it begins to set, fold in the whipped cream and liqueur.
6
Chill and garnish
Pour the bavarois into the cake-lined mold, refrigerate for at least 4 hours, then unmold and garnish with chocolate curls and candied citrus peel.
