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–+ servings
A beautifully plated Savarin with Chocolate Sauce and Eggs served on a rustic wooden table. The Savarin is a golden, ring-shaped yeast cake soaked in a light syrup and drizzled with rich chocolate sauce. Garnished with a dollop of whipped cream and chocolate shavings. Served on a white ceramic plate with a side of poached eggs. The warm wooden table is more visible, providing a cozy and inviting setting.

Savarin with Chocolate Sauce and Eggs

I made this recipe for Easter some years back. It appeals to both children and adults alike.
Portions:8
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Ingrediënten

For the savarin

  • 450 g strong white flour
  • 175 ml milk
  • 50 g yeast
  • pinch salt
  • 60 g caster sugar
  • 4 medium eggs
  • 200 g butter

For the sauce

  • 1 bar milk chocolate melted
  • 1 carton thick custard

To decorate

  • apricot jam warmed, or warm stock syrup (1⁄2 sugar to 1⁄2 water)
  • mini chocolate eggs

Instructies

  • To make the savarin, put all the ingredients into a bowl and mix together.
  • Beat well for 6 minutes until smooth, then place in a savarin ring and leave to rise for 1 hour until light to touch.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Bake the savarin for 25 minutes until golden brown.
  • Meanwhile, make the chocolate sauce by stirring the melted chocolate into the custard.
  • Tip the savarin out of the ring and brush with the warm apricot jam or stock syrup, if using.
  • Fill the centre with chocolate sauce and top with mini eggs.
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Recipe Category Bread / Eggs
Holliday: Easter
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