CHOCOLATE BAVARIAN CREAM
Flavoured with dark chocolate and rum, Bavarois au Chocolat (bah-vahr-wah oh SHOH-koh-lah) is rich, cold dessert. Serve it in a serving dish and decorate with whipped cream and dark chocolate curls.
6 SERVINGS vegetable oil
1 ½ pints milk
4 oz. plain chocolate, grated
1 oz. castor sugar egg yolks
2 oz. gelatine
4 fl. oz. strong black coffee
1 teaspoon vanilla essence
5 fl. oz. double cream
2 tablespoons rum
Using a pastry brush, grease the inside of a 2-pint mould with a little vegetable oil. Place the mould upside-down on kitchen paper towels to drain off the excess oil.
In a medium-sized pan heat the milk and chocolate over moderate heat. Stir to dissolve the chocolate. Take the pan off the heat and set aside.
Put the sugar in a medium-sized mixing bowl. Make a well in the centre of the sugar. Drop the egg yolks, one at a time, into the well and, with a wooden spoon or spatula, beat the yolks, slowly incorporating the sugar. Continue this process until all the egg yolks and sugar are well mixed and beaten.
Pour the warm milk and chocolate mixture in a thin stream on to the egg-and-sugar mixture, beating all the time.
Place a large pan, one-third full of water, on high heat. When the water is just about to boil, turn the heat to very low.
The water must be hot but not simmering. Place the bowl with the egg-and-milk mixture in the water and, stirring slowly, cook until the custard is thick enough to coat the spoon. Be careful not to overheat the custard as it will curdle.
Remove the custard from the heat and set aside.
In a small saucepan over low heat dissolve the gelatine in the coffee. Add the vanilla and stir to mix. When the gelatine is completely dissolved, stir it into the custard.
Strain the custard through a sieve into a bowl. Place the bowl over ice in a bowl. Stir continuously until the custard thickens.
Whip the cream in a small bowl with a wire whisk until it is thick but not stiff. Lightly fold the cream and the rum into the thickening custard and pour the mixture into the mould.
Cover the mould with aluminium foil or waxed paper and refrigerate for 6 hours or until the Bavarian Cream is completely set.
To serve, dip the bottom of the mould into hot water for 1 second, run a knife around the edge of the cream and turn it out on to a chilled serving dish.