Chocolate Rum Babas

What does a girl do an a 34 degree day? Go beach?  Well not this girl; I make Chocolate Rum Babas! This Sunday was a particularly hot day and when temperature hits over 30, well lets just say its not my cup of tea. I'll admit, maybe it was a little mistake to turn the oven on considering it was such a hot day, but I was craving something sweet. I have had rum babas before when dining out and always loved them, particularly when they give me the bottle of rum to pour over myself. Yes, that happened!!! You should have seen the smile on my face. Having done a lot of research and experimentation, I thought to give it a shot. My biggest fear was them not rising. I was lucky it was such a hot day. Rum babas are actually very easy to make and this is my simple, no fuss chocolate version I make in my ramekins. To start off lightly oil 4 medium size ramekin dishes. Then get yourself a medium size bowl and mix the flour, cacao powder and dry yeast together.

 

I use a 7g packet of dried yeast.

 

Get you butter and milk and heat on high for 40 seconds in the microwave. Stir until completely melted. In a separate bowl beat your eggs and add the milk and butter to mixture. Make a well in the centre of the dry ingredients and mix in the egg mixture.

 

Divide the mixture between the ramekins and place on a baking tray. Cover with a damp towel. Leave for 50 minutes to rise.

 

 

At the 40 minute mark, pre-heat your oven to 200 degree Celsius. In 10 minutes uncover your ramekins. Your mixture should have doubled in size.

Place in the oven for 15 minutes. In the meantime, get all the ingredients for the syrup in a saucepan and heat on medium heat for 2 minutes.

 

Take the ramekins out and place on a wire rack to cool off. Divide the sauce equally between the ramekins. Dust with cacao. Serve with cream. I like to save a bit of the sauce and serve the rum baba on the plate while pouring the extra sauce on top. Or if you cant be bothered, just eat it straight out of the ramekins.

 

 

Chocolate rum babas

PREP TIME: 20min

RESTING TIME: 50min
BAKING TIME: 15min
SERVES:4

INGREDIENTS:

100 g plain flour

2 heaped tbsp cocoa powder
1x 7 g sachet dried yeast
Pinch of salt
1 tbsp caster sugar
2 eggs
3 tbsp milk, warmed
50 g butter, melted

Syrup:

4 tbsp honey

2 tbsp water
4 tbsp dark rum

To serve:

Cocoa powder for dusting
Whipped cream
Fruit, optional
 

METHOD:

1. Lightly oil 4 individual ramekins. I use oil spray as it's easier. Put aside.

2. In a medium size bowl, sift flour and cocoa powder. Add yeast.
3. In a separate microwave proof bowl put in the butter and milk. Heat on high for 40 seconds, take out and mix through until it's all melted.
3. Beat the eggs in another bowl and add the milk and butter mixture. Mix thoroughly.
4. Make a well in the centre of the dry ingredients and pour in the egg mixture. Mix together with a fork and then beat with an electric mixer for aprox. 2 minutes.
5. Divide the mixture between the ramekin dishes. It might not seem like a lot but they rise.
6. Place the ramekins on a baking tray and cover with a damp tea towel. Leave in a warm place to rise for 50min.
7. Pre-heat the oven at 40 minute mark at 200 degree Celsius. Place the tray in for 15 minutes.
8. Now it's time to make the syrup. Place all the ingredients in a small saucepan and gently heat for 2 minutes.
9. Take the ramekins out. Place on a wire rack to cool off. Divide the sauce equally and pour over the rum babas. Leave a bit aside for serving. Serve with cream and dust with cacao. You can serve in the ramekins or take them out and present on a plate.

Enjoy :)