Chocolate Bavarois Cake
Black chocolate curls 0.005 kg
For this recipe the following elaborations are needed:
- Hydrate the gelatine in cold water and set aside.
- Beat the cream and keep it in the freezer.
- Prepare a basic English cream, add the hot black coating, and melt the gelatine. Reduce the temperature to 27-33º C.
- Once it has reached the required temperature, fold in the cream previously beaten using a spatula.
- Once everything is mixed, pour the mixture into moulds and place them in the freezer to set.
- Once set, take the bavaroise out from the freezer and place on a génoise sponge cake and soak. Turn the mould over and remove the bavaroise.
- Place on a plate with the strawberry coulis.
Nutritional information (1 portion)
Fiber 0.89 g
Saturates 9.12 g
Monounsaturated fatty acids 5.1 g
Polyunsaturated fatty acids 0.94 g
Cholesterol 179.09 mg
Calcium 113.59 mg
Iron 1.81 mg
Zinc 0.94 mg
Vitamin A 163.37 ug
Vitamin C 1.17 g
Folic acid 22.51 ug
Salt (Sodium) 133.02 mg
Sugars 29.23 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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