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Chocolate savarin covered in chocolate syrup in a white pie dish.
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5 from 3 votes

Chocolate savarin drenched in chocolate syrup

Chocolate savarin is a European yeast-leavened cake, made popular by GBBO, this chocolate savarin is drenched in chocolate syrup
Course Baking
Cuisine European
Prep Time 30 minutes
Cook Time 25 minutes
Proving Time 1 hour 30 minutes
Total Time 55 minutes
Servings 8
Calories 342kcal

Equipment

Ingredients

For the syrup:

Instructions

  • Mix the yeast in with the lukewarm water. 
    Put the flour and cocoa powder in the bowl of your stand mixer and add the sugar and salt around the sides. Pour the water and yeast and the eggs into a well in the centre of the flour mixture.
    270 g plain flour (all-purpose flour), 20 g cocoa powder, 7 g dried yeast, 80 ml lukewarm water, 1 tsp salt, 20 g light brown sugar, 2 medium eggs
  • Mix using your K attachment until the dough comes away from the sides of the bowl. Cover the bowl with a tea towel and leave to rise for half an hour.
    Dough for savarin cake in stand mixer bowl
  • Add the cooled melted butter to your mixer bowl and mix until it is incorporated into the dough. Continue to mix until dough is smooth and elastic.
    100 g butter
    Dough with added butter in stand mixer bowl.
  • Place the dough in the prepared tin (butter and flour it so the cake comes out easily).
    Savarin dough in mould, before rising.
  • Cover the tin with a tea towel again and leave it to rise for an hour until doubled in size.
    Savarin dough in mould, after rising.
  • Preheat your oven to 180℃ / 350℉ and bake for around 25 minutes.
  • Meanwhile, make the chocolate syrup. Mix the sugar, cocoa powder and hot water in a saucepan until smooth. Add the golden syrup and heat gently to bring it slowly to the boil. Boil for one minute.
    70 g light brown sugar, 180 ml boiling water, 3 tbsp cocoa powder, 145 g golden syrup
    Making chocolate syrup in saucepan, mixture boiling.
  • Then remove it from the heat and allow the syrup to cool. It will thicken up as it cools.
  • Once the cake is golden brown and firm, remove it from the oven and turn it out of the tin to cool.
  • Allow the cake to cool completely so it is stable, then reheat for a few minutes in a warm oven, drench in the chocolate syrup, and serve warm. Delicious!

Notes

Recipe for the cake adapted from Viennoiseries et Brioches by Frédéric Berqué and Pascal Lehallé.

Nutrition

Calories: 342kcal | Carbohydrates: 54g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 67mg | Sodium: 402mg | Potassium: 140mg | Fiber: 2g | Sugar: 25g | Vitamin A: 370IU | Calcium: 29mg | Iron: 2.4mg