Chocolate Bavarois
🛒Ingredients (Grocery List)
Brownie Base
1/2 cup melted Butter
6 oz Dark cooking Chocolate
2 Eggs
2 tbsp Brown Sugar
1/2 cup All-purpose Flour
1 tsp Baking Powder
1 pinch Salt
1/2 cup Milk
Bavarois Cream
1 cup + 1tbsp Milk
3 Egg Yolks
2 tbsp Caster Sugar
7 oz Dark Cooking Chocolate
1 tsp Agar Agar
3/4 cup + 2 tbsp Heavy Cream
🍴Serves: 8
⏰Prep Time: 30 min
⏱️Cook Time: 15 min
❄️Setting Time: 5 hours
🥣Instructions
1. Preheat the oven at 350 degrees.
2. Melt the Dark Chocolate and Butter together and set aside to cool down. In a separate bowl, whisk the Eggs and Brown Sugar until frothy. Sift in then stir the Flour, Baking Powder and Salt. Add the melted Chocolate and Butter, then the Milk. Quickly stir until combined, then pour into a round springform pan. Bake for 15 to 20 minutes, or until the tip of a knife comes out clean. Set aside to cool down completely.
3. Place the Milk into a medium size pan and slowly heat it up. Meanwhile, whisk the Egg Yolks and Sugar in a separate heat-proof bowl. When the Milk start to boil, directly remove it from the heat. Pour it over the Egg Yolks and Sugar while constantly whisking. When combined, transfer back into the pan on the stove on low heat.
4. When the Cream starts to boil, add the Agar Agar Powder and whisk for one minute before removing from the heat. Add the thinly chopped Dark Chocolate to the hot cream and gently stir until fully melted then transfer into a clean bowl. Make sure to add the Chocolate away from the heat to avoid burning it. Set aside to cool down.
5. Place your Heavy/thickened cream in a bowl of your mixer and whisk until you achieve a stiff Whipped Cream. Gently fold the Whipped Cream into the Chocolate Cream with a silicone spatula in 2 or 3 times. If the whipped cream seems to melt because your chocolate is still too warm, don’t worry. It will set again in the fridge.
6. Pour the Chocolate Bavarian Cream over the Chocolate Brownie Base and place in the fridge to set for 3 hours at least. Keep in the fridge for up to 3 days.
