Rum baba with chocolate icing: Italian recipe
The rum baba: a very famous dessert and well known in Italy, although it is of French origin. Due to its high alcohol content, it is definitely reserved for adults only!
For some time now I have understood that I don’t like babas bought in pastry shops; maybe it’s because I don’t like rum, maybe it’s because the taste is too strong for me, but I really can’t eat them despite my countless attempts. However, leafing through an old cookbook, I was struck by this delicious preparation and decided to try it.
The appearance was not bad at all, I was interested at first sight. So I set to work and, after a few hours, I definitely changed my mind about this wonderful cake. What I am presenting here is a rum baba, with a slightly different shape than usual, covered with a chocolate ganache and garnished with pistachios and creamy whipped cream. Simply delicious: it looks like a doughnut, but much better.
Curiosity abour chicken meat
Chicken is an extremely good meat from a nutritional point of view because it provides proteins with a higher biological value and a considerable wealth of minerals and vitamins, as well as being easier to digest. In addition, meat from farmed chickens is even more digestible than that from free-range chickens, as it is richer in water.
Therefore, simply removing the skin before or after cooking is enough to obtain a light, salty food that is recommended for a low-calorie diet. The highest caloric intake is in the leg, while the breast, which is low in cholesterol, is recommended for everyone’s diet, especially young people, the elderly and those with high cholesterol levels.
Rum baba with chocolate icing: Italian recipe
Ingredients
For the dough
- 250 g flour
- 20 g beer yeast
- 1 teaspoon of sugar
- 1 cup milk
- 30 g sugar
- 50 g butter, melted and warmed up
- the zest of a lemon
- 1 pinch of salt
- 3 eggs
For the syrup
- 150 g sugar
- 100 ml water
- 4 small glasses of rum
- zest of 1 lemon
For the chocolate ganache
- 200 g dark chocolate
- 20 g sugar
- 100 ml cream for desserts
- 30 g butter if necessary
Other ingredients
- butter to grease the mould
- breadcrumbs for the mould
- pistachios for finishing
- whipped cream to finish
Instructions
- First place the flour in a bowl and make a hollow in it. Add the brewer's yeast, a teaspoon of sugar and finally the cup of milk. The mixture should be smooth and homogeneous
- Mix everything together and let it rise for 15 minutes.
- Take the dough and add the warm melted butter, the lemon zest, the pinch of salt and 30 g of sugar. Finally add the 3 eggs. Let it rise for another 10 minutes.
- In the meantime, butter and sprinkle with breadcrumbs a high-sided fluted mould.
- Now pour the dough into the mould and leave it to rise until it has reached the edge.
- Preheat the oven to 190°C (374°F). Bake the baba for 40 minutes.
- In the meantime, prepare the syrup to moisten the baba: in a saucepan, melt the sugar with the water over low heat and turn off the heat when the mixture is crystal clear.
- Add the zest of 1 lemon and 4 small glasses of rum.
- Once the baba and the syrup are ready, let them cool down.
- Soak the baba in the syrup and wait for it to absorb it.
- Now prepare the ganache: melt the chocolate with the cream and sugar over a low flame. Sometimes it has happened to me that it thickens in this way, so if it happens add 30 g of butter.
- Finally sprinkle the baba with ganache and decorate as you like with pistachios and whipped cream. Enjoy your meal!
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