This weekend we have a small gathering to celebrate our friend’s birthday. I was wondering between two choices : making a cake with chocolate or with green tea. Finally I decided to create a French bavarois but with some changes in the recipe. Originally the bavarois with three different layers of chocolates – dark, milk and white. I replaced the white layer with coffee layer, besides I still added two more layers of hazelnut sponge cake.
Step 1 Preparation for hazelnut joconde biscuit
- Hazelnut powder 100 gr.
- Pastry flour 40 gr.
- Butter 30 gr. (melted)
- Sugar 80 gr.
- Cacao powder 5 gr.
- Eggs 200 gr.
- White yolk 120 gr.
- Sugar 40 gr.
Mix all ingredients, we have like a hazelnut pate. Beat the white yolk, gradually add the sugar, then nicely mix with hazelnut pate. Bake at 200°C for around 10-12 minutes. As I use the ring Ø 18 cm to cut the biscuit into 3 layers of 0,7 cm thickness.
Step 2 Preparation for three different chocolate mousses
- Heavy cream 100 ml.
- Dark chocolate 50 gr.
- Gelatine 1 silver leaf
- Vanilla extract 2 ml.
The below whipping cream recipe will divide into three equal portions for each chocolate mix.
- Whipping cream 300 ml.
- Sugar 60 gr.
- Vanilla extract 4 gr.
Heating the heavy cream “au bain marie” then stir in the dark chocolate until completely melted, add dehydrated gelatine and vanilla extract. Wait until it cool down and nicely mix with one third of whipped cream.
- Heavy creme 100 ml.
- Milk chocolate 50 gr.
- Gelatine 1 silver leaf
- Vanilla extract 2 ml.
Heating the heavy cream “au bain marie” then stir in the milk chocolate until completely melted, add dehydrated gelatine and vanilla extract. Wait until it cool down and nicely mix with another one third of whipped cream.
- Heavy creme 100 ml.
- White chocolate 35 gr.
- Dark chocolate 15 gr.
- Coffee extract 5-7 gr.
- Gelatine 1 silver leaf
- Coffee liqueur 5 ml. (optional)
Heating the heavy cream “au bain marie” then stir in the white and dark chocolate until completely melted, add coffee extract (or powder) dehydrated gelatine and vanilla extract. Wait until it cool down and nicely mix with the last one third of whipped cream.
Step 3 Montage
I’m using the ring Ø 18 cm and don’t forget the film around the ring. Put the first layer of hazelnut sponge cake, you can moisture it with the mixture of sirup and coffee liquor, then add the first milk chocolate mousse. Keep in the fridge for at least 5 minutes before adding another layer of hazelnut biscuit and the dark chocolate mouse. Again send the cake back to the fridge for another 7 minutes before adding the final layer of hazelnut biscuit and the coffee choco-mousse layer.
The original cake – bavarois aux three chocolates, usually with dark, milk and white chocolate cream but I do prefer to turn the white layer into the milk coffee layer with a bit liquor as I love it, besides instead of one layer of hazelnut biscuit at the bottom, I add another two extra to enhance the taste and texture of the cake. At the end the combination of chocolate and coffee is simply amazing.
Le petit renard 