Chocolate Chilled Dessert
A chilled dessert with a two-toned striped sponge cake as its edible box, filled with chocolate bavarois.
Ingredients
gelatin powder
25g (0.75 oz)
Instructions
1
Make Sponge Cake Lining
Pipe plain and chocolate sponge cake batter of different colors in alternating diagonal stripes on the baking tray. Sprinkle with powdered sugar, let rest for 5 minutes then sprinkle a second layer. Place into a preheated oven and bake for 7-8 minutes, leave on the baking tray for a few minutes before removing the cake, then peel off the parchment paper. After measuring, cut two strips of cake to line the inner edge of the removable cake mold. Then cut a round piece to place at the bottom of the mold. Finally brush a layer of orange jam.
2
Make Chocolate Bavaroise
Add gelatin powder and orange juice to a cup, let rest for about 5 minutes until the gelatin powder expands. Then use a double boiler to dissolve the gelatin powder. Meanwhile, bring milk to a rolling boil in a large pot. Add 75g (2.5 oz) of sugar and cocoa powder to egg yolks and mix thoroughly. Pour the boiling milk into the egg mixture and stir, then pour back into the pot and heat over low heat, stirring constantly until the liquid thickens enough to coat the back of a spoon without dripping. Do not boil, as this will cause curdling. Remove from heat and mix in the dissolved gelatin and chocolate. Add salt to egg whites and beat to soft peak stage, add sugar and continue beating for more than 30 seconds until the egg white foam becomes stiff. Then pour into the hot chocolate custard from the previous step and mix well. Place the bowl on an ice bath, stirring occasionally as the mixture thickens. When the mixture starts to set, mix in whipped heavy cream and liqueur.
3
Assemble and Chill
Pour the bavaroise into the prepared mold lined with sponge cake, and refrigerate for at least 4 hours. After removing from the mold, decorate with chocolate curls and candied orange peel strips as the final garnish.
