You Wont Believe Its Low Fat Chocolate Bavarian For One Recipes

CHOCOLATE BAVARIAN PIE

Steps:

• Grease the base of a 20cm springform cake pan. Place biscuits in food processor and process to fine crumbs. Add melted butter and process to combine. Press crumbed mixture into base of pan and refrigerate for 30 minutes or until firm.
• Combine milk, marshmallows and chocolate in heatproof bowl. Place mixture over a saucepan of simmering water. Stir mixture until smooth. Remove bowl from pan.
• (Or if you are careful you can use the microwave on low for step 2 ).
• Combine gelatine and 1 tablespoon of cold water in heatproof cup. Stand cup in simmering water and stir until gelatine completely dissolved, stir the gelatine into chocolate mixture, cool mixture for 30 minutes.
• (When mixture is cool). Gently fold through whipped cream into chocolate mixture, when blended pour over biscuit base. Cover and refrigerate for 4 hours or until set.
• Spread extra cream over pie and top with shaved chocolate to serve.

SEMISWEET CHOCOLATE BAVARIAN CREAM

Steps:

• Put the 1/4 cup of water in small bowl and sprinkle the gelatin over it.
• Put the egg yolks into a large bowl and whisk lightly to combine. Add the sugar and whisk until smooth.
• Put the milk into a saucepan and bring just to a boil.
• *Gradually whisk the hot milk into the yolks.
• Then return the mixture into the saucepan.
• Cook the custard over medium-low heat, scraping the bottom of the pan constantly with a wooden spoon. Cook the custard sauce until it reaches 165°F.to 170°F on an instant read thermometer(Another test method is to dip a metal spoon into the custard. Run your finger down the middle of the custard, and if the trail stays it's ready).
• Melt the chocolate in a microwave.
• Stir the softened gelatin into the custard, whisking until the gelatin is dissolved.
• Whisk the custard into the chocolate. Pour the mixture into a bowl and allow to cool to room temperature. Place in refrigerator for 20 minutes, stirring every 5 minutes.
• While the custard is chilling, pour cream into a chilled bowl and beat to soft peaks.
• Oil a mold with almond oil.
• Gently fold the cream into the custard and pour into the oiled mold.
• To serve: Unmold the Bavarian cream a short time before serving. Garnish with your choice , or whipped cream, grated chocolate, orange, raspberries or other fruit.
• Note:The servings will vary; depends on th mold that you use. Times do not include chilling. Times are guesstimated.
• *Be very careful when whisking the milk into the yolks. If you put too much hot liquid too quickly into the yolks, you will have scrambled eggs. Just pour in a small amount at first.

MY HUSBAND'S FAVOURITE CHOCOLATE BAVARIAN

Steps:

• In your food processor, blend the chocolate until it is fine - very fine.
• Heat the sugar and water in a saucepan until the sugar has melted. Bring to the boil, boil for 2 minutes (until slightly thickened).
• Pour hot syrup into the processor down the funnel while motor is running.
• Add the yolks, egg and cream. Process until smooth and no lumps are present.
• 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.
• Pour mixture into the prepared tin and freeze for 3.5 hours.
• Remove from freezer 15 minutes before serving and place in the fridge.
• Serve on a plate, cut small slithers as this is rich. My DH loves this with ice-cream and berries.

RICH LOW FAT CHOCOLATE CAKE (KOSHER-DAIRY)

Steps:

• Preheat oven to 390 degrees F. (180 C).
• Grease baking pan with a little bit of the margarine.
• Mix the rest of the margarine with sugar and 1 whole egg until mixture is unified.
• Gradually and alternately add: flour, cocoa, 1 whole egg, pudding, flour, cocoa, apple sauce, pudding -- and so on, until all mixes up nicely to a homogeneous mixture.
• Pure into greased baking pan (square or round) and bake for about 30 minutes, or until cake is ready: dry and bouncy to touch.
• When the cake is ready I take it out of the oven and cover-seal it with aluminum foil until cools. This ensures the crust keeps moist.
• To decorate, I use chocolate syrup, usually Hershey's (w/0g fat)- and spread it all over as if it was frosting. It's good enough for the sprinkles to stick, and it adds additional moist and chocolaty flavor.
• Enjoy!
• *** You may substitute the dairy pudding with soy pudding to make this cake Pareve.
• 20 Servings - Nutritional Values for 1 Serving: 202 Calories, 31.5 grams Carbohydrates, 3.2 grams Proteins, 6.6 grams Fat, 21.6 Milligrams Cholesterol - 29.4% Fat!

LOW FAT CHOCOLATE ICE CREAM

Steps:

• In a large heavy saucepan, combine 2 1/2 cups milk, corn syrup and brown sugar.
• Heat over medium heat, stirring to dissolve the sugar, until steaming.
• Meanwhile, in a medium-sized bowl, whisk together egg yolks, cocoa, cornstarch and the remaining 1/2 cup cold milk until smooth.
• Gradually whisk the hot milk into the egg-yolk mixture; then return to the pan.
• Cook over medium heat, whisking constantly, until the mixture boils and thickens, about 3 minutes.
• (Because the custard is thickened with cornstarch, it will not curdle when it boils.) Remove from the heat, add chocolate, and stir until melted.
• Stir in coffee liqueur or brewed coffee and vanilla.
• Transfer the custard to a large clean bowl and place a piece of wax paper directly over the surface to prevent a skin from forming.
• Cool completely.
• Add Marshmallow Cream and mix with a whisk until as smooth as possible.
• (The mixture will be a little lumpy; lumps will break down during stir-freezing.) Chill until cold.
• Pour into the canister of an ice cream maker and freeze according to the manufacturer's instructions.