#GreatBloggersBakeOff2014 Week Six: European Cakes

Monday 15 September 2014 by

Week Six: European Cakes

Super-chocolatey Savarin

#GreatBloggersBakeOff2014

Chocolate savarin, Baking, Gluten free, #GreatBloggersBakeOff2014, GBBO

This week was always going to be a tough one – with a choice of yeast-leavened cake, Princess torte (with 14 separate stages) and a towering, layered torte topped with caramel creations. This simplest, and therefore my fallback, was the yeast-leavened cake. As most of the bakers on GBBO opted for savarin, I thought that I would too – at least I have some rough idea of what it should look like! This is also the week I realise I have yet to throw some chocolate into the mix. Hence, my super-chocolatey savarin!

Chocolate savarin, Baking, Gluten free, #GreatBloggersBakeOff2014, GBBO

You will need:

  • Savarin mould
  • 2 or 3 bowls (at least 2 large)
  • Whisk
  • Wooden spoon
  • Pan

Chocolate savarin, Baking, Gluten free, #GreatBloggersBakeOff2014, GBBO

Ingredients:

For the savarin

  • 225g gluten free plain flour
  • 3-4 tbsp cocoa
  • Pinch of salt
  • 150ml lukewarm milk
  • 1 ½ tsp dried yeast
  • 1 tbsp caster sugar
  • 3 eggs, beaten
  • 1 tbsp vanilla extract
  • 90g softened butter
  • 90g icing sugar
  • 150g chopped dark chocolate

For the chocolate syrup

  • 110g brown sugar
  • 180ml hot water
  • 3 tbsp cocoa
  • 170g golden syrup

How to make it:

Pre-heat the oven to 200°C fan and butter and flour your savarin mould.

Chocolate savarin, Baking, Gluten free, #GreatBloggersBakeOff2014, GBBO

Put the flour, cocoa and salt in a mixing bowl and set aside in a warm place (no ingredient should be too cold as this may affect the yeast). Mix the milk and yeast until all the yeast has dissolved, and then add to the flour. Add the sugar, beaten eggs and vanilla and mix well until smooth.

Chocolate savarin, Baking, Gluten free, #GreatBloggersBakeOff2014, GBBO

Leave covered in a warm place until the dough has doubled in size.

Chocolate savarin, Baking, Gluten free, #GreatBloggersBakeOff2014, GBBO

Meanwhile, beat the butter and icing together until smooth. Once the dough is ready, add this and your chopped chocolate to the dough and again, mix well. Fill the mould until about three-quarters of the way full and let it prove again in a warm place until the dough is almost to the top of the mould.

Chocolate savarin, Baking, Gluten free, #GreatBloggersBakeOff2014, GBBO

Bake for five minutes at 200°C, then lower the temperature to 180°C and bake until a skewer comes out clean (this can be anything up to and beyond 30 minutes).

Chocolate savarin, Baking, Gluten free, #GreatBloggersBakeOff2014, GBBO

To make the syrup, whilst the savarin is baking, take the sugar, water and cocoa in a saucepan and mix until smooth. Add the golden syrup, bring to the boil and stir constantly until the syrup and sugar is all dissolved. Boil for another 30 seconds, remove from the heat and cool. If you want to make it super-chocolatey, add a tiny amount of your chopped chocolate in (but this will thicken the syrup, so be cautious).

Chocolate savarin, Baking, Gluten free, #GreatBloggersBakeOff2014, GBBO

The verdict:

I was deeply impressed with my dough – both before and after proving it certainly behaved as a dough should, and the deep chocolate smell made my stomach rumble. Unfortunately, my savarin tin was rather large and my dough rather small, so it was hard to get anything other than a rather dainty, little cake. But the baking went well, right up until the point I baked it and set it out to cool. The last thing I had to do was taste it…

Chocolate savarin, Baking, Gluten free, #GreatBloggersBakeOff2014, GBBO

It might be a bit flatter than I was hoping (perhaps a longer proving time, and therefore risking over-proving, or multiplying the mix to get more for my money), but the dark chocolatey-ness of the savarin was perfect, with the melted chunks of chocolate adding extra surprise. The syrup was almost too much chocolate for me, so I whipped up some cream to serve with mine. The cake was still fairly warm from the oven, and I do love a good fresh-from-the-oven taste, so I was well-pleased with this one – even if it was quite flat! Of course, too much chocolate can be a bad thing (said no one in my family ever), and this does push the boundaries when it comes to chocolate madness, but there is something extra indulgent about it, and no matter how big your slice, you will always finish it.

Chocolate savarin, Baking, Gluten free, #GreatBloggersBakeOff2014, GBBO

Week Six: Success

Want to bake along with GBBO and the Great Bloggers Bake Off? Head over to Mummy Mishap to find out more…

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4 Comments

  1. too much chooclate is never enough lol
    wow this cake looks great – i think it turned out really well for a GF one and def a success
    thanks for linking up x x

  2. Wow this looks so good! I was very impressed by the leavened cakes, they looked so complicated – thankful for baking powder!! xx

    Jasmin Charlotte | Palette Giveaway

    • Fran

      I was surprised at how easy it was! I definitely recommend giving yeast a go if you have the time 🙂

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  1. Great Bloggers Bake Off Round Up #6 - […] Chocolate Kugelhopf Chocolate Pecan Gugelhupf GF Savarin Cake Butterkuchen Chocolate Savarin Drenched in Chocolate Syrup […]

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