Savarin with Chocolate Sauce and Eggs
I made this recipe for Easter some years back. It appeals to both children and adults alike.
Ingredients
For the savarin
- 450 g strong white flour
- 175 ml milk
- 50 g yeast
- pinch salt
- 60 g caster sugar
- 4 medium eggs
- 200 g butter
For the sauce
- 1 bar milk chocolate melted
- 1 carton thick custard
To decorate
- apricot jam warmed, or warm stock syrup (1⁄2 sugar to 1⁄2 water)
- mini chocolate eggs
Instructions
- To make the savarin, put all the ingredients into a bowl and mix together.
- Beat well for 6 minutes until smooth, then place in a savarin ring and leave to rise for 1 hour until light to touch.
- Preheat the oven to 200°C/400°F/gas mark 6.
- Bake the savarin for 25 minutes until golden brown.
- Meanwhile, make the chocolate sauce by stirring the melted chocolate into the custard.
- Tip the savarin out of the ring and brush with the warm apricot jam or stock syrup, if using.
- Fill the centre with chocolate sauce and top with mini eggs.