Savarin is a typical sweet of French gastronomy named after the famous French gastronome Jean-Anthelme Brilat-Savarin (1755-1826), author of the gastronomic treatise ‘The Physiology of Taste’.
Legend says that it was created in the 17th century by a pastry chef from a Polish recipe for the Polish King Stanislaus I, who was in exile in Lorraine (France). Originally called babà (some say it was derived from the Polish babka, although some suggest that the name comes from the story of Ali Baba), the recipe became very popular in France as different versions emerged, until in the mid-19th century, when famous Parisian confectioners named their own version ‘Savarin’.
Today you can find many versions of this recipe in different countries. On this occasion we have given it a totally different and imaginative approach , making ‘mini’ versions, dispensing with the alcohol bath, and giving them a touch of chocolate.
Ingredients for 18 mini sponge cakes
- 300 g flour
- 200 g milk chocolate
- 220 g sugar
- 200 g butter (room temperature)
- 100 g kefir or milk
- 100 ml whipping cream
- 25 g pure cocoa powder
- 4 eggs
- 1 teaspoon vanilla
- 1 teaspoon bicarbonate of soda
- Pinch of salt
For the chocolate coating:
- 150 g dark chocolate
- 100 ml cream
To decorate:
- Almond crocanti
Preparation
Preheat the oven to 180 ºC and grease the moulds with butter.
Sieve the flour, cocoa, bicarbonate of soda and salt into a bowl.
Crush 200 g of milk chocolate in a bowl and heat 100 ml of cream in a saucepan. When the cream comes to the boil, pour in the chocolate and mix well. Add the kefir, mix again, and then leave it in the fridge for about 20 minutes to cool down a little.
In a bowl and with the help of a whisk, beat the butter with the sugar for 7 minutes, until creamy and homogeneous.
Then add the vanilla and the eggs one at a time without stopping beating.
Stir and add the flour mixture (flour, cocoa, baking soda and salt), and also the chocolate mixture (chocolate, cream and kefir).
Stir with a spatula until well blended.
Divide the batter into the mini Savarin moulds and bake in the oven for 10-15 minutes.
Remove from the oven and before unmoulding, leave to stand for 15 minutes.
To prepare the chocolate coating, crush the chocolate in a bowl. Heat the cream in a saucepan; when it comes to the boil, pour it over the crushed chocolate and mix well.
Finally, to cover, place the sponge cakes on a wire rack. Pour the couverture over the cakes little by little, and decorate with crunchy almonds.
Enjoy!
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Funda is a master of Turkish cuisine. Her cooking skills have led her to participate in all kinds of contests and competitions, and she has won numerous awards for her recipes. If you try one of her dishes… Say goodbye to your diet!
