Best 3 Spiced Chocolate Bavarian Cream Recipes

CHOCOLATE BAVARIAN TORTE

Steps:

• Prepare and bake cake according to package directions, using two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely. , In a large bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in cream. , Cut each cake horizontally into 2 layers. Place bottom layer on a serving plate; top with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. Repeat layers 3 times. Cover and refrigerate 8 hours or overnight.

CHOCOLATE BAVARIAN CREAM

Steps:

• Add heavy cream to a bowl and whisk until soft peaks form.
• Place Kirschwasser or water to a small heat proof bowl and sprinkle gelatin evenly over the surface. Set aside and allow to sit for 5-10 minutes to bloom.
• Add the egg yolks with powdered sugar, salt and vanilla extract to a heat proof bowl and beat until light and fluffy.
• Add about 1-inch of water to a saucepan, that is smaller than your mixing bowl, and bring the water to a light simmer but avoid boiling.
• Place your egg yolk mixture on top and heat to a minimum of 140 F while whisking constantly.
• Chop the chocolate and add it into a heat proof bowl. Place the bowl for 20-30 seconds into the microwave. Stir and place in 15 seconds increments into the microwave until melted.
• Place the gelatin for 15 seconds into the microwave to melt. Mix well, then add to the chocolate and combine.
• Add half of the chocolate to the egg mixture and mix well. Then add the remaining chocolate and mix well again.
• Mix in about 1/3 of the whipped cream and then add fold in the remaining whipped cream in two increments.
• Fill the Bavarian cream into small desert glasses or a bowl and allow to sit refrigerated for at least 2 hours or overnight.

SEMISWEET CHOCOLATE BAVARIAN CREAM

Steps:

• Put the 1/4 cup of water in small bowl and sprinkle the gelatin over it.
• Put the egg yolks into a large bowl and whisk lightly to combine. Add the sugar and whisk until smooth.
• Put the milk into a saucepan and bring just to a boil.
• *Gradually whisk the hot milk into the yolks.
• Then return the mixture into the saucepan.
• Cook the custard over medium-low heat, scraping the bottom of the pan constantly with a wooden spoon. Cook the custard sauce until it reaches 165°F.to 170°F on an instant read thermometer(Another test method is to dip a metal spoon into the custard. Run your finger down the middle of the custard, and if the trail stays it's ready).
• Melt the chocolate in a microwave.
• Stir the softened gelatin into the custard, whisking until the gelatin is dissolved.
• Whisk the custard into the chocolate. Pour the mixture into a bowl and allow to cool to room temperature. Place in refrigerator for 20 minutes, stirring every 5 minutes.
• While the custard is chilling, pour cream into a chilled bowl and beat to soft peaks.
• Oil a mold with almond oil.
• Gently fold the cream into the custard and pour into the oiled mold.
• To serve: Unmold the Bavarian cream a short time before serving. Garnish with your choice , or whipped cream, grated chocolate, orange, raspberries or other fruit.
• Note:The servings will vary; depends on th mold that you use. Times do not include chilling. Times are guesstimated.
• *Be very careful when whisking the milk into the yolks. If you put too much hot liquid too quickly into the yolks, you will have scrambled eggs. Just pour in a small amount at first.