Chocolate Bavarois

1. 1

   For this recipe, you will need a round 8-inch diameter springform cake pan.

2. 2

   In a medium sized bowl, dissolve the unflavored powdered gelatin in the cold water. Set aside.

3. 3

   In the top of a double boiler over a medium heat, melt the chocolate, stirring until melted. Remove the bowl from the heat and continue to stir the chocolate for 2 minutes. Drop in the beaten egg yolks and keep on stirring.

4. 4

   In a medium sized saucepan, bring the whole milk almost to a boil. Turn off the heat and set aside.

5. 5

   Pour the hot milk into the gelatin/water mixture. Gently stir until all is combined. Pour this mixture through a strainer into the chocolate/yolks mixture. Stir to combine and set aside.

6. 6

   Using a balloon whisk in a medium sized bowl, whisk the heavy cream and the sugar for 10 minutes. Pour the cream mixture into the chocolate/milk mixture.

7. 7

   Pour the chocolate batter into the springform cake pan. Cover with plastic wrap or tin foil. Refrigerate this batter for 24 hours.

8. 8

   Release the springform pan sides. Top with the whipped cream and the maraschino cherries.

9. 9

   Adapted from Dona Benta Cookbook.

* Per serving · 4 servings · Values may vary.

No additional tips available.