Savarin with chocolate sauce

Method

1. In a mixing bowl, mix together the flour, milk, yeast, salt, sugar, eggs and butter, beating well for 6 minutes until smooth.

2. Pour into a savarin ring and set aside to rise for 1 hour until light to touch.

3. Preheat the oven to 200ºC/gas 6. Bake the savarin for 25 minutes until golden brown.

4. Turn out the savarin and brush with melted apricot jam or a sugar syrup (made from 50/50 sugar and water) to glaze it. Set aside to cool.

5. Meanwhile, melt the chocolate in a heatproof bowl suspended over a pan of simmering water. Fold the melted chocolate into the custard.

6. Place the savarin on a serving dish. Fill the centre with the chocolate sauce then decorate with mini eggs. Serve.

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Ingredients

450g plain flour
180ml Milk
50g fresh yeast
5g Salt
90g caster sugar
4 Eggs, lightly beaten
200g Butter
chocolate mini eggs, to decorate

For the chocolate custard:

200g dark chocolate
300ml thick custard

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