Ingredients
160 g / 5,6 oz of sugar
110 g / 3,9 oz of baking flour
35 g / 1,2 oz of cocoa powder
4 g / 0,1 oz of salt
4 g / 0,1 oz of baking powder
3 g / 0,1 oz of baking soda
30 g / 1,1 oz of butter
30 g / 1,1 oz of milk
80 g / 2,8 oz of sunflower oil
40 g / 1,4 oz eggs (approx 1 egg)
7 g / 0,25 oz of vanilla essence
30 g / 1,1 oz of water
For the shiny icing:
5 g / 0,2 oz of unflavoured gelatin
70 g / 2,5 oz water
100 g / 3,5 oz of icing sugar
75 g / 2,6 oz of dark chocolate
15 g / 0,5 oz of cocoa powder
30 g / 1,1 oz of liquid cream
Así puedes prepararlo
Preparing the savarin:
1. Preheat the oven at 190ºC/374ºF.
2. Sift the flour and mix with the sugar, salt, baking powder, baking soda and cocoa powder, and set aside.
3. Beat the butter, egg, vanilla and oil for 4 minutes. Add the previous mix and beat for 2 more minutes.
4. Heat the water, add it to the mix and beat for 2 more minutes.
5. Pour the mix in the mold and bake for 30-35 minutes at 190ºC/374ºF. Allow the savarin to settle for an hour before unmolding.
Preparing the shiny icing:
6. Hydrate the gelatin in 0,7 oz of water and set aside.
7. Melt the chocolate with the cream and the rest of the water and mix well with the icing sugar and cocoa powder.
8. Heat the gelatin with the water for 30 seconds in the microwave and add to the chocolate mix.
9. Blend it well in a blender to avoid lumps, strain it and allow to settle at room temperature.
10. Leave the savarin to cool for 30 minutes in the fridge, decorate it and serve.
