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Choc-caramilk Bavarian


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Ingredients

12 piece(s)

Base

  • 1 package Digestive biscuits
  • 125 grams unsalted butter, Cut into pieces

Filling

  • 100 grams Dark chocolate (70% cocoa), Broken into pieces
  • 50 grams cocoa powder
  • 400 grams full cream milk
  • 200 grams pouring (whipping) cream
  • 100 grams raw sugar
  • 4 egg yolks
  • 1 pinches salt

Creamy Top

  • 1 package Cadbury Caramilk Chocolate, Broken into pieces
  • 100 grams pouring (whipping) cream
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Recipe's preparation

    Base
  1. Line a round springform or square loose base cake tin with 2 layers of cling wrap.
    Add biscuits to mixing bowl and crush 8s/sp8
  2. Scrape down sides of mixing bowl. Add butter and combine for 2mins/60°C/sp3Counter-clockwise operation
  3. Press into base of prepared 23cm round springform or slice tin, and refrigerate.
  4. Filling
  5. Place chocolate in mixing bowl and grate 8sec/sp 9
    Scrape down sides with spatula.
  6. Add cocoa, milk, cream, sugar, egg yolks and salt and cook 8min/90°C/speed 2. Then blend 10 sec/sp 4-7 increasing gradually.
  7. Pour chocolate mixture over base and place into freezer for 4-6 hours.
  8. Creamy Top
  9. Place caramilk chocolate into mixing bowl and grate 10sec/sp8. Scrape down sides with spatula.
    reserve 1 Tbsp of chocolate aside in a small bowl.
  10. Add cream and heat 2min/50°C/sp3
  11. Pour caramilk mix evenly on top of chocolate layer and sprinkle reserved chocolate on top.
  12. Place back into freezer for a further 1-3 hours. Then serve
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Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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