Chocolate Bavarian: A Step-By-Step Guide To Decadence

A chocolate Bavarian is a dessert that sits somewhere between a pie and a cheesecake. It has a crumbly, biscuit-based crust and a creamy, light and fluffy filling. This makes it perfect for anyone who finds cheesecake too dense.

The key ingredients for a chocolate Bavarian are: Marie biscuits or similar, butter, milk, white marshmallows, chocolate, gelatine, and thickened cream.

Choosing a chocolate type: dark, milk, or white

When making a chocolate Bavarian, the type of chocolate you choose will depend on your taste preferences and the desired level of sweetness in your dessert. Here is a guide to help you choose between dark, milk, or white chocolate for your chocolate Bavarian:

Dark Chocolate

Dark chocolate is an excellent option if you want a more intense chocolate flavour and a darker colour for your filling. It pairs well with milk chocolate to create a balanced taste, combining the richness of dark chocolate with the creamy texture of milk chocolate. When selecting dark chocolate, look for one with a cocoa content between 55-75%. You can also experiment with different percentages to find your preferred intensity.

Milk Chocolate

Milk chocolate is a popular choice for chocolate Bavarians as it offers a creamy texture and a sweet flavour. It is often used in combination with other types of chocolate, such as dark or white chocolate, to create a well-rounded taste. Milk chocolate is a good option if you want to avoid an overly sweet dessert, as it balances sweetness with a hint of bitterness from the cocoa.

White Chocolate

White chocolate can be used if you prefer an extremely sweet and indulgent chocolate Bavarian. However, it is important to note that white chocolate may be too sweet for some palates, especially when combined with other sweet ingredients. If you decide to use white chocolate, ensure you balance it with more bitter or tangy ingredients to create a more complex flavour profile.

When making a chocolate Bavarian, you can choose to use a single type of chocolate or combine different varieties to create a unique flavour profile. Experimenting with different types of chocolate will help you discover your preferred taste and texture. Remember to consider the overall flavour balance and make adjustments to the other ingredients as needed to complement your chosen chocolate type.

Preparing the moulds

First, gather the necessary materials. You will need a small bowl, a medium-sized saucepan, a whisk, a wooden spoon, a sharp knife, a serving plate, and a tap with hot water. Additionally, you will need the moulds themselves. For a chocolate Bavarian, individual dariole moulds are often used, but you can also use a larger fluted mould if you prefer.

Next, fill the small bowl with cold water and add the required amount of gelatine. Allow the gelatine to soften in the water for around 5 minutes. This step is important, as it ensures the gelatine will mix properly into your chocolate Bavarian mixture.

Now, you will need to create the chocolate mixture that will form the basis of your dessert. In a separate bowl, whisk together the egg yolks and sugar until well mixed. In the medium-sized saucepan, bring the milk to a simmer, then turn off the heat. Break the chocolate into pieces and add them to the milk, stirring until the chocolate is fully dissolved. This mixture will look grainy, but don't worry—it will smooth out later in the process.

Slowly pour the melted chocolate mixture into the egg and sugar mixture, whisking continuously as you do so. Then, pour everything back into the saucepan. Cook this mixture over medium heat, stirring constantly with a wooden spoon, until it thickens. This usually takes around 3 to 5 minutes.

Once your chocolate mixture has thickened, it's time to add the gelatine. Squeeze out any excess liquid from the gelatine and stir it into the chocolate mixture until it is fully melted. It is important not to boil the mixture at this stage, as this can affect the final texture of your dessert. Allow the custard to cool for 5 to 10 minutes.

While the custard cools, prepare your moulds. Lightly grease the insides of the moulds with a neutral oil, such as vegetable oil. This will help ensure your dessert doesn't stick to the moulds. Additionally, you can line the base of the moulds with parchment paper for extra ease of removal.

Your chocolate Bavarian is now ready to be poured into the moulds! Divide the mixture evenly among your moulds, taking care not to fill them too high. Place the moulds on a small tray and transfer them to the freezer. Your chocolate Bavarian will need to set for around 30 minutes in the freezer. This step is crucial, as it will give your dessert a firmer texture in a shorter amount of time compared to refrigerating it.

Once your chocolate Bavarian has set, it is ready to be served! Simply run a sharp knife around the top edge of each mould and briefly run the outside under the hot tap. Place a serving plate over each mould and invert it to release the dessert. Garnish with fresh raspberries and shaved chocolate, if desired. Enjoy your delicious, homemade chocolate Bavarian!

Making the base: biscuits, Oreo cookies, or cake

Making the base for your chocolate Bavarian is a simple process and can be made with biscuits, Oreo cookies, or cake. Here is a step-by-step guide to help you create a delicious and stable base for your dessert.

Biscuit Base

For a biscuit base, you will need about 250g of Marie biscuits or sweet plain biscuits. Process the biscuits into fine crumbs, either by placing them in a sealed bag and crushing with a rolling pin or using a food processor. Combine the biscuit crumbs with about 80g of melted butter in a bowl and mix well. The mixture should resemble wet sand.

Lightly grease a 20cm springform cake pan and line the bottom with non-stick baking paper. Press the biscuit mixture firmly into the base and walls of the pan. Refrigerate the base for about 30 minutes to allow it to set.

Oreo Cookie Base

For an Oreo cookie base, you will need about 25 Oreo biscuits, keeping the filling intact. You can use a food processor to blitz the Oreos into fine crumbs, or break them up by hand and place them in a processor. Add about 60g of melted butter and blitz briefly to mix. The texture should again resemble wet sand.

Pour the Oreo mixture into a 22.5cm or 9" pie tin. Use your hands, a spatula, or another flat utensil to press the crumbs firmly into the base and walls of the tin. Bake the crust at 180°C/350°F (160° fan-forced) for about 10 minutes to make it extra crisp.

Remove the crust from the oven, and gently deflate it using a rubber spatula to make it even crispier and firmer. Allow the crust to cool before filling it.

Cake Base

For a cake base, you will need to bake a thin chocolate cake. Preheat your oven to 200°C. Grease and line a 20cm cake pan with parchment paper. Sift together flour and cocoa powder, and set aside.

In a separate bowl, mix almond flour, powdered sugar, eggs, and egg yolks until the mixture gains volume. This should take about 5 minutes. In another bowl, whisk the egg whites with granulated sugar until soft peaks form. Fold the egg whites into the almond flour mixture in two batches, using a spatula.

Delicately fold in the sifted flour and cocoa powder. Pour the batter into the prepared cake pan and spread it evenly using an offset spatula. Bake the cake for about 5 to 8 minutes. Remove the cake from the oven and let it cool down on a wire rack.

Once the cake has cooled, use an 18cm cake ring to cut out a round from the cake. Place the trimmed cake round at the bottom of the cake ring, which will be used later for assembling the different layers of your chocolate Bavarian.

With these simple steps, you can create a delicious base for your chocolate Bavarian, whether you choose biscuits, Oreo cookies, or cake. Remember to allow sufficient time for the base to set or cool before adding the creamy chocolate filling.

Making the chocolate filling

Step 1: Prepare the Ingredients

Firstly, gather and measure all the necessary ingredients for the chocolate filling. The exact quantities may vary depending on the recipe you are following, but the key ingredients include milk, cream, eggs (just the yolks), sugar, chocolate, and gelatin. You will also need a few basic kitchen tools like a saucepan, whisk, and moulds or a cake ring.

Step 2: Soften the Gelatin

Place the gelatin in a small bowl and cover it with cold water. This step is crucial, as it allows the gelatin to soften and bloom, which will help it incorporate smoothly into your chocolate filling. Leave it aside for around 5 minutes while you work on the next steps.

Step 3: Prepare the Egg and Sugar Mixture

In a separate bowl, whisk together the egg yolks and sugar until they are well combined and homogeneous. This step is essential, as it helps create a smooth and creamy texture in your filling. You can also add a pinch of salt at this stage to enhance the flavour.

Step 4: Heat the Milk and Chocolate

Pour the milk into a medium-sized saucepan and place it on the stove over medium heat. Bring the milk to a gentle simmer—you don't want it to boil vigorously. Once the milk is hot, turn off the heat and add your chopped chocolate. Stir the mixture continuously until the chocolate has completely melted and combined with the milk. It may look a bit grainy at this stage, but don't worry, as it will smooth out later.

Step 5: Combine the Mixtures

Now, slowly pour the melted chocolate mixture into the egg and sugar mixture, whisking continuously as you do so. This step requires a bit of patience and a gentle hand to avoid cooking the eggs. Once combined, pour the mixture back into the saucepan.

Step 6: Thicken the Custard

Place the saucepan with the combined mixture back on the stove over medium heat. Stir the mixture continuously with a wooden spoon until it thickens and reaches a custard-like consistency. This process should take around 3 to 5 minutes. Be careful not to let the mixture boil, as this can affect the final texture of your filling.

Step 7: Add the Gelatin

Squeeze out the excess water from the softened gelatin and add it to the thickened custard. Stir the mixture until the gelatin has completely melted and combined. It is important that you do not boil the mixture at this stage, as it can affect the setting properties of the gelatin.

Step 8: Cool the Custard

Allow the custard to cool down for a few minutes. You want it to be slightly warm but not hot. This will help when you add the cream in the next step.

Step 9: Add the Cream

Pour the cream into a separate bowl and whisk it until it forms soft peaks. Then, take a spoonful of the whipped cream and stir it into the cooled custard. This step helps to lighten the custard and ensure a smooth, homogeneous mixture. Once combined, gently fold in the rest of the whipped cream.

Step 10: Set the Filling

Finally, it's time to set your chocolate filling. You can do this in individual moulds or a cake ring, depending on your desired presentation. Pour the filling into your chosen containers and place them in the freezer for around 30 minutes to set. Alternatively, you can refrigerate the filling for 2 to 4 hours, but this will take longer.

And there you have it! A delicious, smooth, and creamy chocolate filling for your Chocolate Bavarian. Remember to plan ahead, as this dessert requires some time to prepare and set. Enjoy the process, and impress your family and friends with your homemade Chocolate Bavarian!

Adding the finishing touches: whipped cream, chocolate shavings, or fruit

Once you've prepared your chocolate Bavarian, you can add a variety of toppings to finish it off. Here are some ideas to get you started:

Whipped Cream

Whipped cream is a popular choice for topping chocolate Bavarians. You can add a generous cloud of whipped cream to your dessert, creating a light and airy texture that complements the rich chocolate flavour. If you're making a pie, you can spread the whipped cream over the custard filling. For a more decorative touch, you can pile the whipped cream on top or pipe it onto the dessert.

Chocolate Shavings

Chocolate shavings or curls are a traditional option for topping a chocolate Bavarian. You can use a potato peeler to create chocolate shavings and scatter them over your dessert. For a more elegant presentation, you can also use chocolate pearls or chocolate sprinkles. These toppings add a crunchy contrast to the creamy filling.

Fruit

Fresh fruit can also be a delicious addition to your chocolate Bavarian. Raspberries, strawberries, cherries, and blackberries are all great choices to serve on the side or as a garnish. You can also create a fruit coulis, such as a berry coulis, to drizzle over the dessert, adding a touch of sweetness and a pop of colour.

Feel free to get creative and experiment with different combinations of these toppings to find your favourite way to enjoy your chocolate Bavarian!

Frequently asked questions