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Delicious Bites: Pavé aux Chocolat Recipe

Looking to make Pavé aux Chocolat? Would you like an easy recipe for baking it this Christmas? It’s Jillian here with a special Christmas Delicious Bites post for you. When Holly asked me to come up with a simple Christmas dessert, I have to say I was stumped. In the Leiboff household, we’re nothing but traditionalists when it comes to our Christmas Day menu. Despite the 32°C heat outside, we always have roast turkey with all the trimmings for Christmas lunch followed by a traditional steamed plum pudding, well spiced and heavy with fruit and nuts. My work holds a Christmas lunch each year where we’re asked to bring along a dish to share. I’m sure it’s no surprise to you that I always bring along dessert so today I’m sharing with you a recipe for a favourite dessert of mine, a Pavé aux Chocolat.

pave aux chocolat

It’s almost a family heirloom recipe because my Mum used to make a version of this when I was growing up, which she called Biscotten and it was one of her dinner party staples. Mum used to soak sponge fingers in a mixture of brandy and milk, layered them with a chocolate cream filling then covered the cake with whipped cream. I found this version in an English magazine long ago, wrote it out by hand and it’s been in my recipe box ever since. Pavé aux Chocolat is more about assembly than cooking so it’s easy to put together once the chocolate cream has been made. It’s not a last minute dessert though. You do need to make it the day before it’s served to allow all the flavours to develop and for the sponge fingers to soften. The sponge fingers are lightly soaked first and you might want to do a practice run on a few. Soak the sponge fingers for too long and they’ll be too soggy. Don’t soak them for long enough and they’re too crunchy.

The recipe is pretty flexible as well. I used rum but you could alter the flavour of alcohol used to soak the sponge fingers or skip it entirely. For an alcohol free version you could use some vanilla extract instead of the rum or you soak the sponge fingers in coffee or coconut milk instead. If uncooked eggs are a concern, I’m sure you could leave the egg yolks out of the chocolate cream entirely. The egg yolks add richness to the cream so perhaps you could add 100 mls of cream while melting the chocolate to make it more ganache like or maybe fold 100 g of mascarpone through the filling. I topped the Pavé with some chocolate curls but you could always top the Pavé with a layer of whipped cream just like my Mum used to.

pave aux chocolat

Pavé Au Chocolat: Here’s the recipe for you:

Ingredients:
185g (6 oz) dark chocolate
125 g (4 oz) unsalted butter
125 g (4 oz) sifted icing sugar (confectioner’s sugar)
2 tbs Dutch process cocoa, sifted
4 egg yolks
1 teaspoon vanilla extract
1/4 cup rum
1/4 cup milk
18 – 24 sponge fingers (Savoiardi)

To decorate:

Chocolate curls/whipped cream

Filling

Melt the chocolate in a small bowl over hot, not boiling, water or in the microwave. Set to one side and allow the chocolate to cool a little. Cream the butter, icing sugar and vanilla until light and fluffy. Add the cocoa and mix until well combined. Add the egg yolks, one at a time, stirring them in thoroughly. Gently mix in the melted chocolate. Refrigerate the cream while preparing the sponge fingers.

pave aux chocolat

pave aux chocolat

pave aux chocolat


Preparation

Combine the rum with the milk in a shallow bowl. Dip the lady fingers into the milk mixture and make a row of one-third of the lady fingers down an oblong platter. How many sponge fingers you use is determined by the size of your platter. Cover the lady fingers with a third of the filling. Build up two more layers of lady fingers ending with a layer of chocolate. Refrigerate the cake overnight to allow the flavours to develop. Decorate the top of the cake with chocolate curls or cover with whipped cream if you like. Bring the cake to room temperature before serving.

pave aux chocolat

pave aux chocolat

Wishing all of you a wonderful Christmas and New Year with your family and friends. See you all again in 2014 with some more Delicious Bites. – Jillian

(images/text: Jillian Leiboff)

Posted by decor8 in Delicious Bites on December 19, 2013

Your comments...

  1. Nina Vasiljevic commented
    December 19th, 2013 at 12:04pm

    It’s look delicious!
    I will try it :)

      (Quote)  (Reply)

  2. anastasia commented
    December 19th, 2013 at 12:41pm

    oh this looks delicious and easy!! Thanks for sharing
    anastasia´s last blog post ..Capture – Christmas 2013

      (Quote)  (Reply)

  3. Irene commented
    December 19th, 2013 at 4:04pm

    This looks absolutely delicious!
    Irene´s last blog post ..Travelling Back

      (Quote)  (Reply)

  4. Cintia Soto commented
    December 19th, 2013 at 7:48pm

    All those neutral colors make the scene more cozy and chic I love Jil Style. I’m not a big fan of chocolate but I have to admit that this recipe looks amazing.
    Cintia Soto´s last blog post ..Holidays with family and friends…

      (Quote)  (Reply)

  5. Kay commented
    December 19th, 2013 at 9:22pm

    Yummy! Might try this with an orange liqueur. Happy holidays!

      (Quote)  (Reply)

  6. Anne Byerley commented
    December 20th, 2013 at 10:52am

    Hi Holly,
    This is wonderful and looks so yummy.
    It will definitely suit hubby’s sweet tooth, so may try it this afternoon, don’t think it will last long.
    I am following in all ways possible from a brand new blog, so all visits and follows will be most welcome and highly appreciated.
    Thank you.
    I hope that you have a fantastic day and weekend.
    Love and best wishes.
    Anne
    Anne Byerley´s last blog post ..That Craft Place Challenge Blog: New Challenge – Christmas

      (Quote)  (Reply)

  7. Jillian Leiboff commented
    December 20th, 2013 at 7:24pm

    Kay,
    Hi Kay,

    I was going to make a version of this for my work Xmas party doing exactly that – soaking the sponge fingers in a mixture of orange juice and orange liqueur with an orange and passionfruit flavoured mascarpone filling. Instead as it’s raspberry season in Sydney, I made a chocolate and raspberry pavlova which was delish!

    J
    Jillian Leiboff´s last blog post ..white chocolate and rosemary nougat – 5 days of candies – xmas 2013

      (Quote)  (Reply)

  8. Lucy Chen commented
    December 21st, 2013 at 8:42am

    Absolutely delicious!
    Lucy Chen´s last blog post ..The Top 3 Resources for Planning Your 2014

      (Quote)  (Reply)

  9. crazycat commented
    December 23rd, 2013 at 1:04am

    Anne Byerley,

    Its not Holly’s recipe, its Jillians

      (Quote)  (Reply)

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