- 3/4 cup [105 g] bread flour
- 1/4 cup [60 mL] unsweetened cocoa powder
- 1 [6-g / 1-tablespoon] pack fresh yeast
- 1 pinch salt
- 1 tablespoon [15 mL] super fine sugar
- 1 1/2 ounces [42.5 g] dark chocolate, grated
- 2 eggs
- 3 tablespoons [45 mL] lukewarm milk
- 4 tablespoons [60 g] butter, melted
Syrup
- 4 tablespoons [60 mL] clear honey
- 2 tablespoons [30 mL] water
- 4 tablespoons [60 mL] rum
To Serve
- Whipped cream
- Unsweetened cocoa powder, to sprinkle
- Fresh berries [optional]
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- Lightly flour 4 individual ring molds.
- Into a large warmed mixing bowl, sift together flour and cocoa powder.
- Mix in yeast, salt, sugar and grated dark chocolate.
- Beat eggs into a clean bowl; beat in lukewarm milk and melted butter, until well blended.
- Make a well into the centre of dry ingredients; pour in beaten eggs mixture and beat together all ingredients into a dough.
- Then, using an electric mixer, preferably equipped with hooks, beat dough for 10 minutes.
- Evenly fill, usually half of each prepared mold, with dough.
- Transfer molds onto a baking sheet; cover molds with a damp cloth.
- Leave dough to rise, into a warm environment away from drafts, until almost to the top of each mold.
- Meanwhile, preheat oven to 400°F [200°C].
- Remove cloth and bake dough onto baking sheet into preheated oven, for 15 minutes.
- Meanwhile, prepare syrup.
- Unmold done babas onto a wire rack, already placed into a cold baking pan to collect dripping syrup.
- Moving back and forth, evenly pour warm syrup onto babas.
- Leave to rest for at least 2 hours, so that they really will be soaked with syrup, pouring dripped syrup once or twice over babas using a spoon.
- Fill the centre of each baba with whipped cream; sprinkle whipped cream with a little unsweetened cocoa powder.
- Serve babas, along with fresh berries if desired.
Syrup
- Into a small casserole, heat together honey, water and rum over low heat.
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