Chocolate Bavarois Cake & Rustic Cake with Season Fruit

When Christmas is on the way I always think desserts my family will like to eat, and I always arrive at any dessert with chocolate, but I have a restless spirit and usually feel bored doing the same desserts. 

So I decided to make something classic and something different: two desserts. We are going to have a cake that combines the crisp and silky with good chocolate flavor, and a more rustic cake with season fruit (summer in Argentina), a more spicy one

Chocolate cake Bavarois

Base ingredients
Butter cookies (in this case I used ones with oats and honey) 250 g
90 gr butter

250 g cream
250 g bittersweet chocolate (I used chocolate 65% cocoa, my favorite brand)
7 g unflavored gelatin
Water 50 cc
Milk 250 cc
Egg yolk 4
150 g sugar
Spices to taste

Base preparation
- Grind the biscuits finely
- Incorporate the melted butter
- You can add spices and / or salt to taste
- Upholstering a pan of 26 cm, and press with spatula or spoon at the base and sides of pan to make a layer of no more than 5 mm
- In a preheated oven at 180 ° C bake 10 minutes or just until golden edges
- Cool

Chocolate Bavarois preparation
- Chop the chocolate finely and put it in a bowl and reserve
- Beat the cream to 
- Sprinkle the gelatin over the water, mix and reserve aside
- Mix egg yolks and sugar, and stir
- Heat milk (if desired with some spice), without reaching to boiling point
- Strain the milk into yolk mixture and incorporate all without whisking to much
- This is the most important step: to bring it under direct fire (or double boiler) with stirring spatula until it thickens, the napage point. Means that preparation will be thicker (and must be done slowly), you can see a more fluid movement at first and then it´s thicker. Until it reaches 82°C and forms a clear film over a wooden spoon
- When the custard is ready, remove from heat and stir in gelatin.
- Strain on the chocolate and mix without adding too much air
- Let stand a few minutes to allow the heat and add the cream
- Pour over biscuit base and carry refrigerator

-To taste: with powdered sugar, cocoa nibs bitter or chocolate as you can see in the picture.

It's a fine cake that does not need much, just to feel the taste of chocolate and contrast with the texture of the cookies.


Rustic cake with seasonal fruit

120 g butter
100 g sugar
Egg 1
Egg yolks 4
90 g flour
70 g corn flour
Baking powder 1 / 2 tsp
Salt, pinch
Ginger powder 1 / 2 tsp

Sugar 250 g
Water, enough
Seasonal fruit: pears, peaches, apricots, apples. In this case I used peaches, 3 units
20x20 cm square pan
Cream cheese, 100 g
Sugar to taste
Grated zest of 1 / 2 lemon

-Prepare the mold by putting aluminum foil in the base so that the caramel does not rise during baking and you can unmold it
- Peel the peaches and cut each half into 3 or 4 wedges, reserve
- Make a blond caramel with sugar (if you feel a novice her you can start from sugar and some water)
- Pour the caramel into the pan and put the fruit over in nice way


- Cream soft butter with sugar and add the egg and yolks slowly
- Incorporate all the dry ingredients
- Pour into the mold over the fruit
- Bake in preheated oven 180 ° C for 20 minutes or until toothpick comes clean
- Cool at room temperature and unmold

- Mix the cream cheese with sugar and lemon zest
- Form quenelles with two spoons and arrange over the cake, like the ones on the picture

This is good cake with the fruit, ginger, with the texture that comes from the corn flour with the addition of cream cheese, which gives smoothness, I think it's a perfect dessert for summer!


  1. I think your stuff is exciting...and am glad your spirit is restless like mine. So happy to have found you on Gojee!

    1. Always thinking about desserts and cakes... maybe a restless stomach?? Who knows! :)
      I´m also glad you found out the blog! Thanks for stepping by!!!


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