Chocolate Bavarois

For this recipe, you will need a round 8-inch diameter springform cake pan.

In a medium sized bowl, dissolve the unflavored powdered gelatin in the cold water. Set aside.

In the top of a double boiler over a medium heat, melt the chocolate, stirring until melted. Remove the bowl from the heat and continue to stir the chocolate for 2 minutes. Drop in the beaten egg yolks and keep on stirring.

In a medium sized saucepan, bring the whole milk almost to a boil. Turn off the heat and set aside.

Pour the hot milk into the gelatin/water mixture. Gently stir until all is combined. Pour this mixture through a strainer into the chocolate/yolks mixture. Stir to combine and set aside.

Using a balloon whisk in a medium sized bowl, whisk the heavy cream and the sugar for 10 minutes. Pour the cream mixture into the chocolate/milk mixture.

Pour the chocolate batter into the springform cake pan. Cover with plastic wrap or tin foil. Refrigerate this batter for 24 hours.

Release the springform pan sides. Top with the whipped cream and the maraschino cherries.

Adapted from Dona Benta Cookbook.