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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In your food processor, blend the chocolate until it is fine - very fine. | 2. Heat the sugar and water in a saucepan until the sugar has melted. Bring to the boil, boil for 2 minutes (until slightly thickened). | 3. Pour hot syrup into the processor down the funnel while motor is running. | 4. Add the yolks, egg and cream. Process until smooth and no lumps are present. | 5. Grease a 22cm cake tin and line with plastic/cling wrap, leave a border above the edge of the tin to pull on when easing the bavarian out of the tin. | 6. Pour mixture into the prepared tin and freeze for 3.5 hours. | 7. Remove from freezer 15 minutes before serving and place in the fridge. | 8. Serve on a plate, cut small slithers as this is rich. My DH loves this with ice-cream and berries. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk chocolate	300	g	sweet	63.0	3.75	2.49	4.38
caster sugar	1/3	cup		-	-	-	-
water	150			0.0	0.0	0.0	0.0
egg yolk	3			164.22	1.8309	8.0886	13.5354
egg	1			71.5	0.36	6.28	4.755
cream	600	ml		2008.555	40.4754	22.0941	211.0809

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.