Chocolate Bavarian Cake
Mise en Place
Large brioche a tet mold
15 to 25 lady finger biscuits (see recipe)
2 c heavy cream whipped bavarios
Cakes and Cookies / Lady Finger Biscuits
3 oz sugar
1/2 t vanilla
8 oz whites
4 oz sugar
7 oz A. P. flour
1 pinch of salt
10 X sugar in shaker
Shake onto piped biscuits, wait 3 minutes and sprinkle once more before baking. The sugar will pearl.
Be patient while mixing.
1) Blend yolks, sugar and vanilla in mixing bowl and then turn speed up medium high. About five minutes. They will appear very light in color.
2) Beat whites and 4 oz sugar into a stiff French meringue.
3) Pre-sift flour and salt; set aside.
4) Fold twice; eggs into meringue.
5) Sprinkle flour through sifter into bowl, fold, jiggle, sprinkle, fold, jiggle…repeat until all of the flour incorporated.
6) Fill pastry bag 1/2 full. Using #5 tube pipe lady finger shape onto parchment lined sheet pans. Be sure to space between the biscuits. shake 10X sugar, wait 3 minutes and sprinkle again.
Bake 375º for 8 to 10 minutes. Cool on rack.
Yield is 2 full sheet pans of biscuits.
1) Bloom gelatin.
2) Grease mold and line with plastic wrap.
3) Place lady fingers inside the mold all along the bottom and sides. Refrigerate.
4) Fold bavarios into ganache and fill mold.
5) Place slice of sponge cake on top. Refrigerate to set.
6) Un-mold and turn upside down. Pour melted chocolate sauce on top and allow it to flow down the indented sides of the cake. There will be a pool of sauce surrounding the cake at the bottom.
Serve with whipped cream and chocolate curls.
Freezes nicely. Best to serve this fresh one to two days in fridge.