Lyla Lindsey
A Chocolate Bavarian Cake, also known as a Bavarois Cake, is a dessert that combines a fudgy chocolate brownie base with a dark chocolate mousse. The mousse, or Bavarian cream, is a classic French dessert made with a Creme Anglaise base that is mixed with a gelling agent, then folded in whipped cream. The chocolate brownie base is made by melting dark cooking chocolate and butter together, whisking eggs and sugar until frothy, and then combining the mixtures. The result is a delicious, decadent, and rich chocolate dessert.
| Characteristics | Values |
|---|---|
| Type of Dessert | French dessert |
| Consistency | Light and airy mousse |
| Base | Pre-baked, usually a fudgy chocolate brownie |
| Ingredients | Flavouring agent (chocolate, vanilla, fruits), gelling agent (gelatine, Agar Agar Powder), eggs, sugar, flour, baking powder, salt, milk, butter |
| Preparation | Mix base ingredients, bake, cool, add mousse, chill |
| Serving Style | Unmoulded from a cold mould, or served directly from the bowl |
What You'll Learn
What is a Chocolate Bavarian Cake?
A Chocolate Bavarian Cake, also known as a Double Chocolate Bavarois Cake, is a chocolate lover's dream dessert. It is a decadent combination of a fudgy chocolate brownie base and an intense dark chocolate mousse. This two-layer cake is perfect for special occasions or holidays, offering a rich and indulgent experience.
The chocolate brownie base is the foundation of this dessert. It is prepared by melting dark cooking chocolate and butter together, then whisking in eggs and sugar until frothy. The dry ingredients, including flour, baking powder, and salt, are then sifted and mixed into the batter. Finally, milk is added, and the batter is poured into a round springform tin to be baked.
The star of the show is the dark chocolate bavarois cream, which is poured over the brownie base. This cream is created by making a Creme Anglaise base—a combination of milk, egg yolks, sugar, and agar agar powder (or gelatine powder)—and then folding in whipped cream. The addition of agar agar powder or gelatine powder helps the cream to set and gives it a mousse-like texture.
Once the brownie base has cooled, the chocolate bavarois cream is poured over it, and the cake is placed in the fridge to set for at least 3 hours. The result is a deliciously light and airy mousse cake that holds its shape perfectly. The contrast between the rich chocolate brownie and the airy mousse makes for a unique and indulgent dessert experience.
While the chocolate bavarian cake is delicious on its own, it can be decorated in various ways. Some suggestions include adding a dark chocolate ganache or chocolate coulis for an even more intense chocolate flavour, fresh berries or a berry compote for a tangy touch, or a sprinkle of espresso powder or icing sugar for added sophistication.
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What are the ingredients for a Chocolate Bavarian Cake?
A Chocolate Bavarian Cake, also known as a Bavarois Cake, is a classic French dessert. It consists of a pre-baked base, usually a fudgy chocolate brownie, and a Bavarian cream filling. The cake is then decorated as desired.
Fudgy Chocolate Brownie Base Ingredients:
- Dark Cooking Chocolate
- Butter
- Eggs
- Brown Sugar
- Plain Flour
- Baking Powder
- Salt
- Full-Fat Milk (optionally with instant coffee powder)
Chocolate Bavarian/Bavarois Cream Ingredients:
- Full-Fat Milk
- Egg Yolks
- Caster Sugar
- Dark Cooking Chocolate
- Agar Agar Powder or Gelatine Powder
- Heavy/Thickened Cream (or whipping cream)
Additional Decoration Ideas:
- Raspberry Cream Domes
- Fresh raspberries, cacao nibs, and shredded coconut
- Dark chocolate ganache or chocolate coulis
- Fresh berries, a berry compute, or a berry coulis
- Espresso powder or icing sugar
Alternative Brownie Base Ingredients:
- German chocolate cake mix
- Butter
- Milk chocolate chips
- Walnuts (optional)
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What is the history of Bavarian Cream?
The exact origin of Bavarian cream is unknown, but it is believed to have come from either Bavaria or France. During the late 17th and early 18th centuries, many French chefs worked at the court of the Wittelsbach Princes, a German family that ruled Bavaria from the 12th century to 1918. This period could have been when French chefs learned the dessert, which is made of egg custard, stiffened with gelatin, and mixed with whipped cream. Sometimes, fruit purée or other flavours are added. The dessert is then set in a mould or used as a filling for cakes and pastries.
The suffix 'crème' in German-speaking lands refers to the gelatin mould. There are many variations of the dessert, flavoured with chocolate, lemon, or kirsch, for example. The famous French chef Carême (1783-1833) published recipes for Bavarian cream in the early 18th century.
Bavarian cream is also known as Bavarois Cake or Bavarian Cream Cake. It is a classic French dessert that is made with a Creme Anglaise base mixed with a gelling agent, then folded into whipped cream. The cream can be flavoured with various ingredients, such as vanilla, chocolate, or fruit. The gelling agent can be gelatine or Agar Agar Powder. The Bavarian cream is then set on a pre-baked base or inserted into an Entremet Cake. The result is a light and airy mousse that holds its shape perfectly in a layered cake.
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How do you make a brownie base?
A Bavarian brownie is a chocolate brownie base topped with a chocolate Bavarian cream. The brownie base is fudgy and chocolatey, and the cream is a light and airy mousse that will hold its shape when layered.
To make the brownie base, you will need the following ingredients:
- Dark cooking chocolate
- Butter
- Eggs
- Brown sugar
- Plain flour
- Baking powder
- Salt (optional)
- Milk (can be mixed with instant coffee powder)
First, preheat your oven to 180°C/350°F. Melt the dark chocolate and butter together and set aside to cool. In a separate bowl, whisk the eggs and sugar until frothy. Sift and stir in the plain flour, baking powder, and salt. Add the melted chocolate and butter, then the milk. Stir until combined, then pour the batter into a round springform pan.
Bake for 15 to 20 minutes, or until a knife inserted into the centre comes out clean. Set aside to cool completely before adding the chocolate Bavarian cream.
The brownie base should be fudgy and chocolatey, providing a delicious foundation for the mousse. This base recipe is versatile and can be used in many different ways, such as a base for a mousse cake or as mini brownie bites.
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How do you make a chocolate Bavarian cream?
A Bavarian brownie is a chocolate-lover's dream dessert. It combines a fudgy chocolate brownie base with a dark chocolate Bavarian cream filling. The chocolate Bavarian cream is a crucial component of this indulgent treat. Here is a detailed, step-by-step guide on how to make this decadent chocolate Bavarian cream:
How to Make a Chocolate Bavarian Cream:
Ingredients:
- Full-fat milk
- Caster sugar
- Dark cooking chocolate
- Agar agar powder (or gelatin powder)
- Heavy/thickened cream
Step 1: Prepare the Milk and Egg Mixture:
Start by pouring the milk into a medium-sized pot and slowly heating it up. In a separate heat-proof bowl, whisk the egg yolks and sugar together. Continue whisking while slowly pouring the hot milk into the egg yolk and sugar mixture. This process is known as tempering and helps to prevent the eggs from curdling.
Step 2: Create the Creme Anglaise Base:
Transfer the combined mixture back into the pot and place it over low heat. Stir continuously until the cream reaches a boil. At this point, add the agar agar powder (or gelatin powder) and whisk thoroughly for about a minute. Then, remove the pot from the heat.
Step 3: Incorporate the Chocolate:
Add the finely chopped dark chocolate to the hot cream, stirring gently until it is completely melted and well combined. Transfer this mixture into a clean bowl and set it aside to cool down. It is important to allow it to cool to room temperature before proceeding to the next step.
Step 4: Whip the Heavy Cream:
In a separate bowl, pour the heavy/thickened cream and whisk it until it forms stiff peaks. This process will take several minutes, and it is crucial to achieve the right consistency for the next step.
Step 5: Combine the Chocolate Cream and Whipped Cream:
Gently fold the whipped cream into the chocolate cream in two or three batches. Be careful not to overmix, as you want to maintain the airy texture of the whipped cream. Don't worry if the chocolate is still warm and the whipped cream seems to melt slightly; it will set again once refrigerated.
Step 6: Assemble the Bavarian Brownie:
Pour the chocolate Bavarian cream over the pre-baked chocolate brownie base. Place the assembled dessert in the refrigerator to set for at least 3 hours. This chilling time is essential for the cream to firm up and achieve the desired mousse-like texture.
Your chocolate Bavarian brownie is now ready to serve! This indulgent dessert combines the richness of a fudgy brownie with the light and airy texture of the chocolate Bavarian cream. It is a perfect treat for special occasions or holiday gatherings. Enjoy your homemade chocolate Bavarian brownie, and don't forget to share it with your loved ones!
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Frequently asked questions
A Bavarian brownie is a brownie with a chocolate mousse topping. It has a fudgy chocolate brownie base and a dark chocolate mousse topping.
A Bavarian brownie is made of a combination of melted dark cooking chocolate, butter, eggs, sugar, flour, baking powder, and salt. The chocolate mousse topping is made with milk, egg yolks, sugar, dark chocolate, and heavy cream.
To make a Bavarian brownie, first melt the dark chocolate and butter together and set aside to cool. In a separate bowl, whisk the eggs and sugar until frothy, then sift in the dry ingredients (flour, baking powder, and salt). Next, stir in the chocolate and butter, then the milk. Pour the batter into a round springform tin and bake at 180°C for 15-20 minutes. To make the chocolate mousse topping, first, make the Creme Anglaise base by heating up milk and whisking it with egg yolks and sugar. Once the cream reaches a boil, add the Agar Agar Powder and whisk, then remove from the heat. Add the dark chocolate and gently stir until melted, then set aside to cool. In a separate bowl, whisk the heavy cream until stiff, then fold it into the chocolate cream. Finally, pour the chocolate mousse over the brownie base and place in the fridge to set.
A regular brownie is typically made with chocolate, butter, eggs, and flour, and is baked in a square or rectangular pan. A Bavarian brownie has the additional step of making a chocolate mousse topping, which is poured over the brownie base and set in the fridge.
