This little cake was quite tasty eaten with Earl Gray tea. We especially enjoyed the slightly crispy top, like the edge of a brownie. It tasted great with whipped cream. I recommend the fresh stuff because we just knew the canned stuff we had resorted to using wasn't nearly as good as fresh whipped cream could have been. The whipped cream nonetheless made it ever bit more enjoyable since the cake was quite dense. The syrup, however, helped make this into a dense moist treat. That might have been because we estimated the amount of chocolate we put in, and it might have been a little bit more than the recipe called for.
Serves 4
Ingredients:
3/4 cup all purpose flour
1/4 cup unsweetened cocoa
1 envelope of rapid rise dry yeast
pinch of salt
1 T of superfine sugar
1 1/2 oz of semisweet chocolate (grated)
2 eggs
3 T lukewarm milk
4 T butter (melted)
Syrup: 4 T honey; 2 T water; 4 T rum
To serve: whipped cream; unsweetened cocoa (to dust); fresh fruit.
1. Lightly oil 4 individual small ring pans / ramikins. Sift flour and cocoa together into large warmed mixing bowl. Stir in the yeast, salt, sugar and grated chocolate. In separate bowl, beat the egss, then add the milk and butter and beat until mixed.
2. Make a well in the center of the dry ingredients and pour in egg mixture. Beat until blended. Will be the consistency of sticky bread dough. Divide mixture into pans (about half way).
3. Place on cookie sheet with damp dish towel over it (I put it in a warmed oven) until dough rises almost to top. I waited about an hour. Then take off towel and bake in a preheated oven at 400 degrees F. for 15 minutes.
4. For syrup, gently heat honey, rum and water in a saucepan. Drizzle syrup over done babas. Let sit for a while to soak up syrup. It says 2 hours. but i waited more like 30 minutes because I'm impatient like that.
5. Fill centers with whipped cream or off at sides. Sprinkle cocoa over top for looks and serve with fresh fruit if desired.
No comments:
Post a Comment