1. In your food processor, blend the chocolate until it is fine - very fine. 2. Heat the sugar and water in a saucepan until the sugar has melted. Bring to the boil, boil for 2 minutes (until slightly thickened). 3. Pour hot syrup into the processor down the funnel while motor is running. 4. Add the yolks, egg and cream. Process until smooth and no lumps are present. 5. Grease a 22cm cake tin and line with plastic/cling wrap, leave a border above the edge of the tin to pull on when easing the bavarian out of the tin. 6. Pour mixture into the prepared tin and freeze for 3.5 hours. 7. Remove from freezer 15 minutes before serving and place in the fridge. 8. Serve on a plate, cut small slithers as this is rich. My DH loves this with ice-cream and berries. ---------------------------------------------------------------------------
Nutrition
Ingredients
