Baba au Rhum
An easy Baba au Rhum recipe for the perfect French dessert.
Equipment
Ingredients
For the cake
- 2 cups of all-purpose flour
- 1/2 cup of sugar
- 3 eggs
- 1 sachet of baking powder (1/2 tablespoon)
- 1 pinch of fine salt
- 1 teaspoon vanilla extract
- 2.5 ounces of melted butter (70 g)
For the Rum syrup
- 300 ml of water
- 50 ml dark rum
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- 1/2 cup of chantilly cream
- handful of mixed berries (optional)
Instructions
- In a large mixing bowl, beat the eggs.
- Add the flour, sugar, melted butter, vanilla extract, and salt, and blend throughly with a hand blender or mixer.
- Pour the mixture into a cake or muffin mold.
- Bake in a preheated oven for 35 minutes at 350°F (180°C).
- About 10 minutes before the cake finishes cooking, place a sauce pan on the stove and boil the water on high heat.
- Add the sugar into the boiling water and cook until it turns into a syrup.
- When it turns a golden color, lower the heat.
- Add the rum and vanilla extract into the mixture and mix gently.
- Once the cake is out of the oven, let it cool slightly.
- Remove the individual cakes from the mold once it is mildly warm and place each in dessert saucer plates.
- Cut the individual cup cakes in half and add some of the syrup to each one.
- Add a dollop of chantilly cream and sprinkle some french berries on top.
- Serve while warm.
Notes
For a non-alcoholic baba au rhum, just leave the rum out completely, or you can substitute it for a fruit syrup like apple cinnamon or lemon.
Nutrition
Serving: 1gCalories: 446kcalCarbohydrates: 73gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 118mgSodium: 305mgFiber: 2gSugar: 37g
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.