Mold measurements

Log 29cm x 13cm x 6.5cm

Base 30cm by 11cm

Ingredients for the chocolate Bavarian cream

 300 g chocolate

50% cocoa

365 g whole milk

70 g egg yolk

50 g granulated sugar

460 g cream for desserts

14 g gelatine sheets

 Ingredients for the cocoa base

180 g Mixture of natural flours  for Mulino Marello cakes

 5 medium eggs

120 g caster sugar

100 g whole milk

35 g rice oil

60 g bitter cocoa powder

8 g baking powder

Method for chocolate bavarois

Melt the chocolate in a bain-marie. When it is completely melted, set aside to cool.

Rehydrate the gelatine sheets in plenty of cold water.

Heat the milk in a saucepan over medium heat.

Place the egg yolks with the sugar in a bowl and mix.

Add to the milk and bring everything to a temperature of 82 degrees.

Remove from the heat and add the gelatine sheets in several batches, taking care to let them dissolve completely.

Allow to cool until it reaches 30 degrees.

Whip the cream and incorporate it into the cream.

Pour the mixture into a log-shaped silicone mold and leave to cool in the refrigerator for at least 3 hours or in the freezer.

Procedure for the cocoa base

 Sift the cake mix with the cocoa powder and baking powder.

Place the eggs at room temperature and the sugar in the planetary mixer.

Whip until a light and frothy mixture is created.

Add the milk and the oil.

Incorporate the sifted flour together with the cocoa and the yeast.

Pour the mixture into a rectangular plumcake pan (measures 30cm by 11cm)

Cook at 180 degrees preheated oven in static mode.