How To make Bavarian Spice Chocolate Cake

Chocolate Bavarian Cream How to Cook Guide Recipe

CHOCOLATE BAVARIAN CREAM

For one large mould of cream, use half a package of gelatine, one gill of milk, two quarts of whipped cream, one gill of sugar, and two and a half ounces of Chocolate.

Soak the gelatine in cold water for two hours. Whip and drain the cream, scrape the chocolate, and put the milk on to boil. Put the chocolate, two tablespoonfuls of sugar and one of hot water in a small saucepan, and stir on a hot fire until smooth and glossy. Stir this into the hot milk. Now add the soaked gelatine and the remainder of the sugar. Strain this mixture into a basin that will hold two quarts or more. Place the basin in a pan of ice-water, and stir until cold, when it will begin to thicken. Instantly begin to stir in the whipped cream, adding half the amount at first. When all the cream has been added, dip the mould in cold water and turn the cream into it. Place in the ice-chest for an hour or more.

At serving-time dip the mould in tepid water. See that the cream will come from the sides of the mould, and turn out on a flat dish. Serve with whipped cream.


A mousse (French 'foam' ) is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savoury.Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Sweetened mousse is served as a dessert, or used as an airy cake filling. It is sometimes stabilized with gelatin.Savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often get their light texture from the addition of beaten egg whites.


History

Various desserts consisting of whipped cream in pyramidal shapes with coffee, liqueurs, chocolate, fruits, and so on either in the mixture or poured on top were called crème en mousse 'cream in a foam', crème mousseuse 'foamy cream', mousse 'foam', and so on, as early as 1768. Modern mousses are a continuation of this tradition.


Gallery





See also

Foam (culinary)
Bavarian cream
Fruit whip
Flourless chocolate cake
Mousseline sauce
Parfait (food)


References

Chef Rose Demos Triple Chocolate Bavarian

Learn how to make Crème Anglaise and transform it into a Triple Chocolate Bavarian dessert!

Pasta Sokolatina: Moist Chocolate Cream Cake

Get the exact recipe here:

Ingredients
For the Cake:

2 and 1/2 cups (370g) all-purpose flour
1 and 1/2 cups (160g) unsweetened cocoa powder
2 teaspoons (12g) baking soda
1 teaspoon (4g) baking powder
1 teaspoon salt
3 ounces (90g) semi-sweet baking chocolate
1 and 1/2 cups prepared hot coffee
3/4 cup light olive oil
1 cup yogurt
1/2 cup milk
2 teaspoons pure vanilla extract
3 cups granulated sugar
3 large eggs
For the Pastry Cream:

2 cups (475ml) whole milk
4 tablespoons (40g) corn starch
3/4 cup (187g) granulated sugar
1/4 teaspoon salt
4 egg yolks
1/4 cup heavy whipping cream
1 teaspoon pure vanilla extract
For the Chocolate Ganache:

12 oz (340g) semi-sweet chocolate
1 and 1/2 cups (375ml) heavy whipping cream
1/2 teaspoon instant coffee
1/2 teaspoon pure vanilla extract
For the Whipped Cream:

2 cups (500ml) heavy whipping cream
2 teaspoons pure vanilla extract
1/2 cup confectioner's sugar
For the Syrup:

1/2 cup (125ml) water
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon instant coffee
Instructions
Make the Pastry Cream:

Combine the milk, half of the sugar, and the salt in a saucepan and cook it over medium heat until steaming hot. Combine the egg yolks, remaining sugar, cream, and cornstarch in a bowl and whisk together until smooth. Add the hot milk to the egg mixture and whisk together. Transfer the mixture back to the saucepan and cook over medium heat while whisking it comstantly until thickened. Pass the cream through a strainer that has been set over a large bowl. Cover the cream with plastic to prevent a skin from forming and set aside to cool.

The pastry cream can be chilled in the refrigerator up to 2 days. Whisk it together until smooth before spreading it on top of the cake.

Make the Cake:

Preheat the oven to 350 °F, 170 °C.

In a large bowl combine the flour, cocoa, baking soda, baking powder, and salt and whisk together.

In another large bowl, whisk together the eggs, sugar, and oil. Place the chocolate in a medium bowl and pour the hot coffee over it and whisk together until it melts.

Add the yogurt, milk, vanilla and coffee mixture to the large bowl and whisk together until smooth.

Add the flour mixture to the wet ingredients in a few batches until incorporated.

Grease a 9 by 13-inch baking pan and a 9-inch round by 3-inch deep pan or 2 9 by 13-inch pans.

Distribute the cake batter between the 2 baking pans. Fill the 9 by-13-inch cake pan a little bit less than halfway.

Bake the cakes on the center rack for about 35 minutes or until a cake tester that has been inserted in the center of the cake comes out clean.

Note: The cake that is baked in the round pan will take an extra 10 minutes to bake.

As soon as the cake comes out of the oven, poke it all around with a toothpicka nd brush the cooled syrup over top. Allow to cool completely.

Once the round cake has cooled, release it from the pan and wrap it in 2 layers of plastic wrap. The cake can be frozen for up to a month.

Make the Syrup:

Combine all of the syrup ingredients (except the vanilla) in a small saucepan and whisk them together. Place the pot over high heat and as soon as it comes to a boil and the sugar melts remove from the heat and add the vanilla. Set aside to cool.

Make the Ganache:

Add teh chocolate and coffee to a bowl and heat the heavy cream until scalding hot. Pour the cream over the chocolate and add the vanilla. Whisk together until smooth and shiny.

Make the Whipped Cream:

Add all of the whipped cream ingredients to a large bowl and whip until thick and creamy.

Assemble the Pastry:

Add about a quarter cup of the ganache to the pastry cream and whisk together until smooth.

Add 3-4 tablespoons of the ganache to the whipped cream and whisk together until smooth.

To make the Bavarian cream: add about 2 cups of the chocolate whipped cream to the pastry cream and fold together. Spread this topping over the chocolate cake. Chill the cake in the freezer for 15-20 minutes.

Warm the ganache in the microwave for 10-15 seconds. Pour the ganache over the chocolate Bavarian cream and spread it evenly across the top using an offset spatula.

Chill the cake in the freezer for about 20 minutes.

Transfer the remaining chocolate whipped cream into a piping bag that has been fitted with a large star tip.

Cut the cake into 12 large portions or into smaller portions. The better chilled the cake is the easier it will be to slice neat portions.

Pipe rosettes or stars on top of each slice.

Serve with Greek coffee. Kali Orexi!

Notes
Make-Ahead Freezer Instructions:

The chocolate cake can be baked weeks ahead of time and wrapped tightly with plastic wrap and then frozen.

The entire pastry can be assembled and frozen for up to 2 weeks. Thaw overnight in the refrigerator and serve.Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

Caramel Apple Upside-Down Cake

Here is what you'll need!

Upside-Down Dulce De Leche Apple Cake
Serves 5-6

INGREDIENTS
1 ½ cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
2 eggs
⅓ cup oil
⅓ cup milk
1 teaspoon vanilla extract
2 tablespoons butter
1 cup dulce de leche
3 granny smith apples, peeled and thinly sliced
Vanilla ice cream

PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, mix together the flour, sugar, baking powder, eggs, oil, milk, and vanilla until smooth. Set aside.
In a small pot over medium heat, melt the butter. Add the dulce de leche and stir until mixture comes to a boil.
Immediately pour the dulce de leche mixture into a round baking pan.
Layer the apples in a circular pattern with each one overlapping the other. Repeat until the entire bottom of the pan is covered.
Pour the cake batter on top of the apples and spread the batter evenly on top.
Bake for 25 minutes, then cool until bottom is slightly warm.
Place a large round plate on top of the cake pan, then flip quickly. Give the cake pan a few pats to make sure the cake is released, then lift off the pan.
Slice, serve with ice cream!













Pastel Invertido de Manzana y Dulce de Leche
Sirve 5-6

INGREDIENTES
1 ½ tazas de harina
⅓ taza de azúcar
1 cucharadita de polvo para hornear
2 huevos
⅓ taza de aceite
⅓ taza de leche
1 cucharadita de extracto de vainilla
2 cucharadas de mantequilla
1 taza de dulce de leche
3 manzanas verdes, peladas y cortadas en rebanadas delgadas
Helado de vainilla

PREPARACION
Precalentar el horno a 350°F / 180°C.
En un tazón grande mezclar la harina, azúcar, polvo para hornear, huevos, aceite, leche y vainilla hasta que sea una mezcla homogénea, reserve a un lado.
En una olla pequeña, derretir la mantequilla a fuego medio. Agregar el dulce de leche y mover hasta que la mezcla suelte un hervor.
Inmediatamente verter la mezcla de dulce de leche en un molde redondo para hornear.
Acomodar las rebanadas de manzanas en capas y en un patrón circular posicionando una un poco encima de la otra. Repita hasta que el fondo del molde esté completamente cubierto.
Vertir la mezcla de pastel encima de las manzanas y distribuir uniformemente.
Hornear por 25 minutos, luego dejar enfriar hasta que el fondo del molde esté tibio.
Colocar un plato amplio encima del molde e invertir rápidamente. Dar unas palmaditas al molde para que el pastel se desprenda facilmente. Remover el molde.
Rebanar, y servir con helado de vainilla!












Check us out on Facebook! - facebook.com/buzzfeedtasty

MUSIC
Arubado Full Mix
Licensed via Warner Chappell Production Music Inc.

Made by BFMP buzzfeed.com/videoteam.