La Bête Noire

Preheat oven to 325°F.

Use a 9 inch pan with foil wrapped around the removable bottom part of the pan. Butter the pan as well.

12 oz of bittersweet chocolate
1/2 lb of unsalted butter (2 sticks)
5 whole eggs
1/3 cup of sugar

Syrup:

1 cup of sugar
1/2 cup of water

  • Over double boiler, melt the chocolate and the butter together.
  • In the meantime, beat the eggs and the sugar for 5 minutes.
  • Make a syrup with the sugar and water; cook until it dissolves.
  • Mix the syrup in the chocolate, then gently fold the mixture into the eggs.
  • Cook at 325°F for 40 t0 45 minutes (it may still be a bit soft in the center).
  • Refrigerate overnight, otherwise it is difficult to unmold.

Crème Anglaise

1 cup of milk
2 egg yolks
1/4 cup of sugar
1 tsp of vanilla

  • In a small saucepan, scald the milk and add the vanilla.
  • In a medium bowl, beat the egg yolks and sugar until light.
  • Gradually add the hot milk to this mixture.
  • Pour back into the cleaned saucepan and cook over low heat stirring constantly with a spoon.
  • Stop only when it coats the spoon.
  • Do not overheat or it will curdle. (If it does, pour the mixture in the food processor and mix with the metal blade for a good minute to save the day.  It will not have the same smoothness, though.)

Chocolate Glaze

1/2 cup of whipping cream
1/4 cup of milk
10 oz of semisweet chocolate

  • In a small saucepan place heavy cream and milk.
  • Bring to a boil.
  • Remove from heat and set aside for 2 minutes.
  • Stir in the chocolate until it melts.
  • Strain if desired and use immediately.

Bavarois Nutella

Serves 10 to 12 people.

A cooked custard, well dissolved gelatin, properly whipped cream, good flavoring and then the right blending of one element into the other at the right time are a requisite for this dessert. A true Bavarian cream will also have beaten egg whites.

2 cups of milk
4 egg yolks
vanilla (1 tsp or 1 bean)
1/3 cup of sugar
2 envelopes of gelatine softened in 1/4 cup of water
1/2 cup of nutella
1 pint of cream whipped with 4 Tbsp of confectioner’s sugar

  • Scald the milk with the vanilla bean (or add the vanilla extract after scalding the milk)
  • In a medium bowl, beat the egg yolks and sugar until it becomes light yellow.
  • Slowly add the hot milk to this mixture.
  • Pour back into the casserole and cook slowly over medium heat until it coats the spoon.
  • Do not overheat or it will curdle.
  • This is a crème anglaise.
  • Remove from heat and add the gelatine.
  • Add the Nutella.
  • Strain and let cool in refrigerator but fold frequently while mixture is cooling.
  • Whip the cream and add to the cooled mixture before it sets.
  • Rinse a 4 cup mold with cold water and put in the mixture.
  • Put in refrigerator and let cool thoroughly before unmolding.
  • Decorate with some whipping cream (whip 1/4 cup of cream and put it in a pastry bag with a star nozzle).

A sauce made with 1/2 cup of Nutella and 1/2 cup of warm cream or milk can be spread on each plate before serving a slice of Bavarois on top of it.