Advertisement
Chocolate Rum Baba
- Makes
18
- Difficulty
Easy
Published 2011
This is a very simple dessert – our version is soaked in chocolate syrup to make it a little richer and give it more depth.
Ingredients
200 ml 7 fl oz ¾ cup
Method
The day before, make the rum-soaked raisins:
1 Put the raisins in an airtight container and add the rum. Seal and leave to marinate overnight.
The next day, make the babas:
2 Put the milk in a saucepan and heat gently to a temperature of about 30°C (86°F) – be careful not to overheat or you will kill the
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe