Anklechetto 29 cm x 13cm x 6.5 cm
30 cm base for 11 cm
Ingredients for the chocolate Bavarian
300 g chocolate
365 g whole milk
70 g egg yolk
50 g granulated sugar
460 g sweet cream
14 g Jelly in sheets
Ingredients for the cocoa base
5 medium eggs
120 g granulated sugar
100 g whole milk
35 g rice oil
60 g bitter cocoa powder
8 g baking powder
Procedure for the chocolate Bavarian
Melt the chocolate in a bain-marie when it is completely melted to put aside to cool.
Have the sheets of jelly rehydrate in plenty of cold water.
In a saucepan put to heat the milk medium heat.
In a bowl put the egg yolks with sugar and mix.
Incorporate to milk and bring everything to a temperature of 82 degrees.
Remove from the heat and add the sheets of jelly more shooting taking care to make them completely dissolve.
Allow to reach 30 degrees.
Mount the cream and incorporate it to the cream.
Pour the mixture into a silicone-shaped silicone mold and cool in the refrigerator for at least 3 hours or in freezer.
Procedure for cocoa base
Sift the mix for cakes with cocoa powder and yeast.
In the planetary put the eggs at room temperature and sugar.
Mount until creating a light and foolish compound.
Add milk, oil.
Incorporate the sifted flour together with cocoa and yeast.
Pour the dough into a rectangular pan with plumcake (measures 30cm for 11 cm)
Cook at 180 degrees preheated oven Static mode.