This is my latest Great British Bake-Off bake-along post, following last week’s episode on European Cakes. The bakers last week made yeast-leavened cakes like babka, savarins and Kugelhopfs, followed by Swedish princess cake and then a show stopper based on the Hungarian Dobos torte which involves many layers of sponge and lots of caramel decoration.
I wasn’t quite sure what to make for my European cake but luckily I bought a French baking book when I was in France on holiday recently, called Viennoiseries et Brioches. A quick leaf through and I found a recipe for “petits savarins chocolat-espresso” and decided to adapt my bake from this recipe. I have a bundt/savarin tin that I was going to use in place of the small savarin moulds used in the recipe. I decided to adapt the recipe and drench the cake in chocolate syrup, since my family would like that better than the coffee syrup used in the book.
This is both a European cake and a yeast-leavened cake as featured in the show. Chetna and Martha both made savarins that looked amazing last week.
Recipe for the cake adapted from Viennoiseries et Brioches by Frédéric Berqué and Pascal Lehallé.
270 g plain flour
20 g cocoa powder
7 g dried yeast (1 packet)
80 ml lukewarm water
1 tsp salt
20 g light brown sugar
2 medium eggs, beaten
100 g butter, melted and cooled
For the syrup:
70 g light brown sugar
180 ml boiling water
3 tbsp cocoa powder
145 g golden syrup
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.
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.
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.
Preheat your oven to 180 degrees 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.
Allow it 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!
I’m linking up with the #GreatBloggersBakeoff run by Jenny at Mummy Mishaps, week six is here.
I’m also linking up with GBBO Bake Along with Supergoldenbakes:
as well as #CookBlogShare with Supergoldenbakes:
and Bake of the Week with Helen at Casa Costello: