Description
Savarin (FR. savarin) — cakes of unleavened dough koltseobraznoj form. Named after a French judge, writer, gourmet and food critic Jean Anthelme Bria-Savarina (1755-1826) who was famous for his love of good food. Baked the cake impregnated with syrup. Often served with whipped cream.
Ingredients
-
Milk
3 Tbsp
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Yeast
9 g
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Flour
100 g
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Sugar
25 g
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Chicken egg
2 piece
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Butter
25 g
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Salt
0.25 tsp
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Cocoa powder
25 g
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Dark chocolate
25 g
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Lemon
1 piece
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Sugar
200 g
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Ginger
Cooking
In warm milk, add crumbled yeast, sugar, 3 tbsp flour and stir. Leave the dough for 40 minutes in a warm place.
Melt the butter and chocolate.
Whisk the eggs.
In the dough add the beaten eggs, stir
Flour with cocoa powder and salt, sift,
Pour in the yeast mixture, stir. Pour in the melted butter and chocolate, knead the dough with a mixer for 5 minutes. I added indicated in parentheses 1 tbsp flour. The dough will be sticky.
Spread the batter with a spoon into molds for savarino, filling them halfway.
Cover with a towel and leave to increase in 2 times. Bake in a preheated 190 degrees for 10-15 minutes.
From lemon squeeze the juice
Pour into a saucepan, add sugar and chopped ginger.
Allow to boil and cook until syrupy state
Sabareni leave in tins for about 4 minutes,
Then turn in the form with borders. Pour hot syrup over hot muffins. Allow to cool, regularly pouring syrup out of shape.
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