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Chocolate Bavarian anyone?

December 7, 2013

Chocolate Bavarian Slice

Chocolate Bavarian Slice

It wasn’t until I moved out of home at the tender age of 18, did I discover that there was such a thing as a Chocolate Bavarian dessert from Sara Lee! Having never really explored the freezer section of frozen desserts (what were they?), a whole new world was opened up to me in the form of instant gratification! My favourite was this mousse-y chocolate-y concoction that was not dissimilar to a dessert my mum made which she called Chocolate Rum Slice. This dessert was based on mixing melted marshmallows, chocolate, eggs and copious amounts of rum, and the pièce de résistance was the chocolate shavings on the top! What was it about chocolate shavings that signified “extra special + visitors + use the ‘good’ room” occasions?

Needless to say, this dessert didn’t get made very often (as infrequently as the “good” lounge-room was used) and so my discovery in the dairy case was met with delight – I could have chocolate rum slice EVERY WEEK!!

Fortunately, the novelty wore off pretty quickly – it wasn’t the same as my mums – and I lost interest in my fixation.

A Bavarian cream or bavarois is a classic dessert that is similar to pastry cream but thickened with gelatine and flavoured with liqueur. No one is sure if it was named in the early 19th century for Bavaria or, perhaps more likely, for a particularly distinguished visiting Bavarian, such as royalty.

Traditional Bavarian cream is lightened with whipped cream before being set in a fluted mold, then turned out and topped with crème Chantilly. Sometimes the dessert is served directly from the bowl it has been set in, similar to a French mousse and in modern-day, served in a tart shell becoming the Bavarian pie as we know it.

Some might call this a pie

Some might call this a pie!

You will not be surprised that my version of Chocolate Bavarian is dairy free, low sugar and grain-free! Not unlike my raw chocolate banana slice, this is more of a “dessert” being lightened by the addition of coconut cream. For a less sweet, low carb version, the bananas can be substituted for avocados, but I think ripe bananas work best. And by all means, omit the rum if you have to!!!

Base
100g almonds
60g dates
30g coconut
1 tab cacao
pinch cinnamon
20g coconut butter or oil
 
Blitz all the ingredients in your TM on SP 8 for 15 seconds until it comes together in a mass. Add a little water if it is too dry. Press into a square pan that has been lined with baking paper for easy removal. Freeze until needed.
 
Filling
2 teas gelatine
60g water
2 ripe medium bananas
70g almond butter (or other nut butter)
50g coconut oil
vanilla to taste
30g rapadura sugar (I use Natvia)
stevia to taste (optional)
40g dark chocolate (I use dairy free, sugar free)
180g coconut cream
1 – 2 tabs dark rum
 
Coconut yoghurt or whipped coconut cream to garnish
Chocolate shavings to garnish
 
Sprinkle the gelatine on the water and leave for 5 minutes to bloom. Heat gently until melted.
In the TM, blitz the chocolate & sugar at SP 9 for 10 seconds. Add the coconut oil  and melt on SP 2 for 3 minutes at 37ºC .
Add the rest of the ingredients and mix on SP 7 for 15 – 20 seconds until creamy. You may need to scrape down the bowl halfway.
 
Pour onto the base and chill for at least 2 hours. After it has set, spread the coconut yoghurt on the top and decorate with shaved chocolate or a sprinkle of cocoa.
 
 
 
 
 
 
2 Comments leave one →
  1. A Table in the Sun permalink
    December 7, 2013 10:44 am

    Drooling…………….

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