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Chocolate Crusted Bavarian A Rich, Delicious Ice Box Dessert Recipe
|Chocolate wafers||20 Large, rolled fine to make 1 1/2 cups of crumbs|
|Melted butter||1⁄3 Cup (5.33 tbs)|
|Gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Eggs||3 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Milk chocolate||1 3⁄8 Ounce (1 Bar)|
Serving size: Complete recipe
Calories 5860 Calories from Fat 2408
% Daily Value*
Total Fat 270 g416%
Saturated Fat 132.3 g661.7%
Trans Fat 0 g
Cholesterol 1148.4 mg
Sodium 6699.9 mg279.2%
Total Carbohydrates 779 g259.6%
Dietary Fiber 27.7 g110.7%
Sugars 407 g
Protein 95 g190.5%
Vitamin A 56.7% Vitamin C
Calcium 53.7% Iron 168.2%
*Based on a 2000 Calorie diet
Press a thin layer over sides and bottom of a lightly buttered 8-inch square cake pan.
(Press sides with spatula and bottom with bottom of glass.) Set in refrigerator.
Soften gelatin in cold water.
Scald milk in top of double boiler.
Beat egg yolks slightly, add sugar and salt.
Slowly pour scalded milk over egg mixture, stirring constantly.
Return to double boiler and cook until mixture coats a metal spoon (about 2 to 3 minutes).
Remove from heat and add gelatin, stir until dissolved.
Strain into a bowl.
Add vanilla, then thoroughly fold in stiffly beaten egg whites.
Chill until slightly congealed.
While custard is congealing, transfer cream to a chilled bowl and beat until stiff.
Fold into slightly congealed mixture.
Pour into crumb-lined pan.
Grate chocolate directly over custard mixture, distributing evenly.
Chill several hours or overnight.
Cut in squares to serve.
To facilitate lifting squares from pan, dip pan in hot water for a second.