Chocolate bavarois cake
Attention to all the choco lovers! We have a match made in heaven.. A recipe you can’t resist! It’s a cookies based cake with chocolate bavarois and a chocolate glaze topping. Too good to miss, right?
What you need to make your chocolate bavarois cake:
- 500 g FunCakes Mix for Cookies
- 100 g FunCakes Mix for Bavarois Choco
- 50 g FunCakes Mix for Bavarois Natural
- FunCakes Speculoos Spices
- FunCakes Glaze Topping Chocolate
- 750 ml whipped cream
- 225 g unsalted butter
- 180 ml water
- 1 egg (approx. 50g)
- FunCakes Acetate Roll 8cm
- Wilton Wide Glide Rolling Pin 50cm
- Wilton parchment paper
- Patisse Profi Springform Ø22cm
Prepare 500 g FunCakes Mix for Cookies with the speculoos spices according to the instructions on the package. Wrap in cling film and let it set in the fridge for an hour.
Preheat the oven to 180°C (convection oven 160°C)
Roll out the dough on a floured work surface to a thickness of 2 to 3 mm and place on a baking tray lined with baking paper. Bake the plate cake in a preheated oven for about 12-17 and let it cool.
Line the bottom of the springform pan with a sheet of parchment paper and line the inner edge with acetate foil. Break the cake into pieces and crumble in a food chopper. Add melted butter to this and place in the springform pan, pressing down well. Put this in the fridge for half an hour.
First beat 250 ml of whipped cream into a lump, make the natural bavarois mix and fold this through the lumpy whipped cream. Pour this on the biscuit base and put it in the fridge for an hour so that it can set.
Then beat the rest of the whipped cream into a lump, mix this with the prepared choco bavarois mix and pour this on the natural layer. Let it set in the fridge for at least 2 hours, preferably longer.
Pour some Funcakes Glaze Topping Choco over it and smooth it out slightly with a spatula.