Chocolate Bavarian pie from Beatrix Bakes (page 71) by Natalie Paull

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MsMonsoon on June 12, 2021

    I was a bit intimidated by this recipe but it was quite easy and done in a few separate steps. Creamy layer of chocolate custard and a tangy, unsweetened creme fraiche topping on a crumbly chocolate cookie crust. Natalie Paull’s instructions are so clear, descriptive, and encouraging, too. The book photo shows this without the “chocolate rubble” on top, which looks pretty and streamline, but the gravely bits of chocolate help protect the top, especially if you need to cover it with plastic wrap before or after serving.

  • Melyinoz on May 30, 2021

    It was easy to make this gluten free as there is so little flour in the recipe. The creme fraiche adds a nice counterpoint to the base and filling that I don’t remember the Sara Lee original having. I’m going to share this with my neighbours and I think they will be very happy indeed.

  • lou_weez on March 27, 2020

    This was a lot easier than I thought it was going to be and the results were delicious.

  • pomona on March 20, 2020

    This is just like a Sara Lee chocolate Bavarian only better. It was so good it vanished off the plate at work. A++ will make again.

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