Raspberry Chocolate Bavarian

A thin orange-soaked chocolate sponge under a light, creamy raspberry mousse and a glossy coulis glaze. Richberry makes the tart raspberries taste sweet.

Total time: 10 hr
Servings: 12
Difficulty: Hard

Raspberry chocolate Bavarian — Sweet moments, naturally.

Ingredients

Chocolate cake

1 egg
¼ cup (60 g) butter
30 g chocolate
4 g sugar
45 g flour
orange juice (from 1 orange)
dash rum (optional)

Bavarian

500 g raspberries (fresh or frozen)
juice of 1 lemon or calamansi
6 gelatin sheets
400 ml (40 cl) cream, very cold
10 g sugar

Topping

100 g raspberry coulis (or any fruit coulis)
2 gelatin sheets

Decoration

melted chocolate, fresh fruit and lemon peel (optional)

Directions

Bake the chocolate base.
Start the day before: preheat the oven to 400°F (200°C). Melt the butter with the chocolate, stir in the 4 g sugar and the egg, then gradually add the flour. Pour into a round cake pan and bake 10 minutes.
Soak the cake.
Once the cake has cooled, prick it all over with a fork and soak it with the orange juice mixed with the rum.
Make the raspberry base.
Soften the 6 gelatin sheets in cold water. Mix the raspberries with the lemon juice and 10 g sugar, warm in a saucepan over low heat and stir in the squeezed-out gelatin until melted. Let cool completely.
Fold in the cream.
Whip the very cold cream and fold it into the cooled raspberry mixture. Pour over the cake in the pan and refrigerate overnight.
Glaze the top.
The next day, soften the 2 gelatin sheets in water. Heat the coulis, stir in the drained gelatin and let it cool slightly without setting, then spread it over the Bavarian and chill briefly.
Decorate and serve.
Decorate with melted chocolate, or simply fresh fruit and a little lemon peel. Unmould and serve cold, in slices.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

225 g sugar = about 1044 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.