Chocolate Bavarian Cream is a creamy and delicate dessert, perfect for chocolate lovers. Originating from the Bavarian region in Germany, this cake has become very popular all over the world. The base consists of a chocolate custard enriched with egg yolks, milk, and vanilla. The Bavarian cream is then made even more tempting by the presence of a tasty chocolate glaze. An elegant and irresistible dessert!
Prepare a custard with the egg yolks, 120 g of sugar, and the milk flavored with the vanilla pod.
Melt the softened gelatin, soaked in cold water and squeezed dry, into the still hot custard and let it cool.
In a bowl, whip the cream with the remaining 30 g of sugar, then fold it into the custard when it is cold but has 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, almost cold chocolate glaze, then put it into a piping bag and, using the same method as in the recipe ''Vanilla and Coffee Bavarian Cream'', form a ''heart'' of chocolate cream inside the vanilla cream.
Let the Bavarian creams cool, then unmold them, garnish with threads of fluid chocolate glaze piped from a cloth pastry bag with a very small plain nozzle, and serve.
Cake Mold
Whisk
Pan
Store the chocolate Bavarian cream in the refrigerator for at least two days
Germania
| Energy (kcal) | 251.34 |
| Carbohydrates (g) | 26.81 |
| of which Sugars (g) | 26.81 |
| Fat (g) | 14.64 |
| of which Saturates (g) | 9.14 |
| Protein (g) | 4.18 |
| Fiber (g) | 0.37 |
| Sale (g) | 0.04 |
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