Chocolate babaroise

Bavarois, basically consists of a cream of different flavours. Its fundamental ingredients are gelatine and cream (double).
It needs to be chilled for 4 hours before unmoulding.
It is usually spooned into bavarois moulds or angel cake tins.

Servings : 16
6 egg yolks
3/4 cup (150 g) sugar
2 cups (500 ml) milk
1 tablespoon cornflour (cornstarch)
3 tablespoons natural powdered gelatine
3 tablespoons cocoa powder
1 tablespoon instant coffee
1 teaspoon vanilla essence
200g cream (double), whipped until it is stiff
4 egg whites
1/2 cup (100 g) sugar

Dissolve the gelatine in cold water. Heat it in the microwave oven for 30 seconds or in a double boiler until it is well dissolved.
Beat the egg yolks with the ¾ cup of sugar until they are light and thick.

Dissolve the cornflour in some cold milk and gradually add to the first blend.
Dissolve the cocoa powder and the coffee in the remaining milk and pour into the bowl, together with the gelatine.

Pour into a saucepan and heat, stirring continuously. Bring to the boil. Remove from the heat and cool. Stir from time to time until the gelatine is half set. Add the vanilla essence.
When the batter is cool, add the whipped cream.

Beat the egg whites with the remaining sugar until it is stiff and fold in.
Spoon the batter into a wet mould and chill until it sets ( for at least 4 hours).

Unmould over a serving plate and decorate with a fluffy frosting and cherries or with sweetened whipped cream and cherries or chocolate chips or curls.