Three-Chocolate Bavarois

Yield: 3 cakes (18 cm), each with 1 sponge layer and 3 mousse layers

PART 1: Chocolate Sponge Layers

Yield: ~500 g (enough for three 15 cm sponge discs)

Ingredients

• Egg whites: 150 g

• Granulated sugar: 120 g

• Egg yolks: 100 g

• Cake flour: 100 g

• Cocoa powder: 30 g

Method

1. Whip egg whites until foamy. Gradually add sugar and whip to soft peaks.

2. In a separate bowl, whip egg yolks until pale and light.

3. Gently fold the yolks into the whipped whites.

4. Sift together cake flour and cocoa powder. Fold gently into the egg mixture.

5. Pipe three 15 cm discs onto parchment-lined trays.

6. Bake at 175 °C for 15 minutes. Cool completely.

   
   

PART 2: Cocoa Vanilla Syrup

Yield: ~90 g (enough for 3 sponge discs)

Ingredients

• Water: 40 g

• Granulated sugar: 40 g

• Vanilla bean: ⅓ pod (or 0.8 g vanilla extract)

• Cocoa powder: 10 g

Method

1. Bring water, sugar, and vanilla to a boil. Stir until sugar is dissolved.

2. Remove from heat and gradually whisk in cocoa powder.

3. Strain through a fine sieve and cool before use.

4. 
   

PART 3: Three-Chocolate Bavarian Cream

Crème Anglaise Base (Total)

• Whole milk: 125 g

• Heavy cream: 250 g

• Egg yolks: 250 g

• Granulated sugar: 160 g

• Gelatin (softened): 12 g

Chocolate Additions

• Semisweet (dark) chocolate: 80 g

• Milk chocolate: 80 g

• White chocolate: 80 g

Whipped Cream

• Heavy cream: 600 g (whipped to soft peaks)

Method

1. In a saucepan, cook milk, cream, yolks, and sugar to 82 °C, stirring constantly.

2. Remove from heat. Stir in softened gelatin until fully dissolved.

3. Divide the base into three equal parts (approx. 265 g each).

4. Add one chocolate type to each part and stir until completely melted.

5. Cool each over an ice bath until beginning to thicken.

6. Fold in 200 g of whipped cream into each chocolate base.

Assembly

1. Line three 18 cm ring molds with acetate and place them on cake boards.

2. Place one 15 cm sponge disc in the base of each ring.

3. Brush sponge generously with Cocoa Vanilla Syrup (about 30 g per cake).

4. Pour in the dark chocolate mousse, filling each ring one-third full. Level and chill until set (~20 min).

5. Add the milk chocolate mousse, level, and chill again.

6. Add the white chocolate mousse, level the surface, and freeze for at least 1 hour.

   
   

PART 4: Cocoa Jelly Glaze

Yield: ~312 g (enough for 3 cakes)

Ingredients

• Water: 100 g

• Fondant (at 100%): 150 g

• Glucose: 25 g

• Gelatin (softened): 7 g

• Cocoa powder: 30 g

Method

1. In a saucepan, combine water, fondant, and glucose. Bring to a boil and skim if needed.

2. Soften gelatin in cold water, then squeeze out excess.

3. Remove mixture from heat. Stir in softened gelatin and cocoa powder quickly.

4. Strain through a chinois or fine mesh strainer.

5. Cool to 35 °C (95 °F) before using.

   
   

Finishing

1. Pour approximately 100 g of cocoa jelly over each frozen cake. Smooth with a palette knife.

2. Let glaze set in the fridge.

3. Pipe white chocolate decorations as desired.

4. Remove metal rings. Keep acetate on until ready to serve.

5. Defrost cakes in the refrigerator for several hours before serving.