Around this time of year my heart shaped muffin tin is widely used. This time I have baked heart shaped babas which are perfect for Valentine's Day. Rich in chocolate, yeast cake soaked in honey and rum syrup sounds like perfect romantic dinner dessert. They also not very much difficult to make. It is only the time you need to let the dough rise.
The recipe comes form Jacqueline Bellefontaine "What's cooking. Chocolate" cookbook.
Ingredients for 6 babas:
- 100g flour
- 25g cocoa powder
- 6g yeast
- salt
- 15g sugar
- 40g dark chocolate grated
- 2 eggs
- 3 tbsp milk
- 50g melted butter
Into an electric mixer bowl put the flour, cocoa, yeast (check the packed they may need to be dissolved first if so add them to wet ingredients), salt, sugar and dark chocolate. Mix them until combined.
In separate bowl whisk the eggs with milk. Pour in warm, melted butter. If your yeast need to be dissolved add them now to the wet ingredients and stir well.
Pour the mixture into a bowl with dry ingredients. Mix with a dough hook for about 10 minutes.
Slightly brush the muffin tin holes with oil. Divide the dough among all muffin tin holes filling them half way.
Set aside in a warm place, covered with kitchen cloth to let them prove. When the dough rises almost to the top of the tin preheat the oven to 200C. Bake the babas for 15 - 20 minutes. Remove form the oven and leave for a few minutes to cool them down.
While the babas are being baked prepare the syrup.
Rum and honey syrup:
- 4 tbsp honey
- 2 tbsp water
- 4 tbsp rum
Pour all ingredients into a sauce pan and heat them up until turn into a smooth, slightly thick mixture.
When babas are cooled down turn the muffin tin upside down and press the babas out. Drizzle the syrup over the babas and leave them to soak for about 2 hours. You may serve them with whipped cream.
Honestly we couldn't resist and we ate them before that time. They were delicious. Children loved them too but they ate the ones I haven't drizzled with rum.
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