Eggnog Bavarian Cream Cake
Indulge in the rich and decadent flavors of this elegant Chocolate Charlotte dessert. Layers of chocolate ladyfingers envelop a luscious custard filling, infused with hints of brandy, vanilla, and nutmeg. Topped with whimsical chocolate curls, this dessert is a delight for both the eyes and the taste buds. Perfect for special occasions or whenever you crave a sophisticated sweet treat.
— Constant Cookbook
Ingredients
- Chocolate ladyfingers (see related recipe
- at left)
- 2 1⁄4 tsp. (1 envelope) unflavored gelatin
- 2 Tbs. cold water
- 1 cup milk
- 1⁄2 cup sugar
- 3 egg yolks
- 2 tsp. brandy or Cognac
- 1 tsp. vanilla extract
- 1⁄8 tsp. freshly grated nutmeg
- 1 cup heavy cream
- Chocolate curls for decorating
- (see related tip at right)
Instructions
- Make the chocolate ladyfingers as directed. Line a 5-cup brioche mold with the most attractive ladyfingers, trimming them to fit if needed and placing the rounded sides facing the mold.
- In a small bowl, sprinkle the gelatin over the cold water, stir and let soften until opaque, about 3 minutes. In a small saucepan over medium heat, warm the milk and 1¿4 cup of the sugar, stirring occasionally, until small bubbles appear along the edges of the pan.
- Meanwhile, in a bowl, whisk together the egg yolks and the remaining 1¿4 cup sugar until well combined. Pour the hot milk mixture into the yolk mixture in a slow, steady stream, whisking constantly, then return the mixture to the pan. Cook over medium heat, whisking constantly, until the mixture thickens and registers 170°F on an instant-read thermometer, 5 to 7 minutes. Remove from the heat and whisk in the softened gelatin. Using a fine-mesh sieve, strain the custard into a bowl. Stir in the brandy, vanilla and nutmeg. Set the bowl in a larger bowl partially filled with ice water and whisk occasionally until the mixture cools and is just starting to set, about 10 minutes.
- Meanwhile, whip the cream to soft peaks. Using a large rubber spatula, gently fold one-third of the whipped cream into the custard, then fold in the remaining cream. Pour the custard into the lined mold. Refrigerate until set, at least 4 hours.
- Invert the mold onto a serving plate and warm the sides of the mold with a kitchen towel soaked in hot water and wrung out. Lift off the mold. Decorate the top with chocolate curls. Refrigerate until serving. Serves 8.
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