Triple Chocolate Bavarian
A dessert composed of three layers of Bavarian cream made with dark chocolate, milk chocolate, and white chocolate.
Ingredients
Chocolate sponge cake layers (6 inch / 15 cm diameter)
3 slices
Cocoa vanilla syrup
to taste
Milk
3 oz (125 g)
Heavy cream (for crème anglaise)
8 oz (250 g)
Egg yolks
8 oz (250 g)
Sugar
5.5 oz (160 g)
Gelatin
0.4 oz (12 g)
Dark chocolate (chopped)
2.75 oz (80 g)
Milk chocolate (chopped)
2.75 oz (80 g)
White chocolate (chopped)
2.75 oz (80 g)
Heavy cream (whipped)
1 pint 5 oz (600 g)
Cocoa jelly
10 oz (300 g)
White chocolate (for decoration)
to taste
Instructions
1
Step 1
Line three 6.5 inch (16 cm) Charlotte rings with acetate strips. Place the rings on a cake board, and put one sponge cake layer at the bottom of each (the cake should be slightly smaller than the mold, leaving a gap). Brush with cocoa vanilla syrup.
2
Step 2
Make the crème anglaise. Soften the gelatin in cold water, then add to the hot crème anglaise and stir until dissolved.
3
Step 3
Divide the crème anglaise into three equal portions. Add the dark chocolate, milk chocolate, and white chocolate respectively, and stir until melted.
4
Step 4
Whip the heavy cream to soft peaks and divide into three equal portions.
5
Step 5
Cool the dark chocolate mixture over an ice bath until it begins to set, then fold in one portion of whipped cream. Pour evenly into the three molds to about 1/3 full, smooth the surface, and refrigerate or freeze for about 20 minutes until set.
6
Step 6
Repeat step 5 to make the milk chocolate layer and the white chocolate layer in turn.
7
Step 7
Place the finished product in the freezer for at least 1 hour.
8
Step 8
Remove from the freezer and spread a layer of cocoa jelly on top to smooth. Once set, decorate with white chocolate. Remove the molds and acetate strips before serving.
