Ingredients for 6 servings:
Savarin:
200 gr flour
100 gr butter
3 eggs
25 gr brewer's yeast
1 tbsp sugar
Warm milk
Syrup:
200 gr sugar
Half litre of coffee
2 dl water
Decoration:
Whipped cream
Dark chocolate
Coffee beans
Ready in: about 50 minutes
Savarin:
200 gr flour
100 gr butter
3 eggs
25 gr brewer's yeast
1 tbsp sugar
Warm milk
Syrup:
200 gr sugar
Half litre of coffee
2 dl water
Decoration:
Whipped cream
Dark chocolate
Coffee beans
Ready in: about 50 minutes
How to prepare the recipe: "Coffee savarin":
Savarin: put the brewer’s yeast into a bowl, add a tsp of sugar, butter and, stirring, dilute everything with a little of warm milk; let it ferment for 10 minutes.
Place the flour “a fontana” (mound) on a clean working surface, in the middle shell the eggs, pour the yeast, knead the dough until it detaches from the working surface.
Put the dough into a buttered terrine, cover with transparent film and let it rise for an hour or even more.
Then put the dough into a buttered ring mold (1,5 lt capacity/volume), let it rise again until the dough will have almost reached the edge of the mold.
Put in hot oven at 200°C and cook for 30 minutes.
In the meantime make the syrup: take a casserole and put inside sugar, water and coffee, place on fire and warm stirring.
Remove the cake from the oven and sprinkle with the coffee syrup.
Turn the cake upside down on a serving plate and fill the hole with whipped cream; melt the chocolate and pour inside a pastry bag with a nozzle tip, garnish with the chocolate and coffee beans. Serve.
Preparation time: 20 minutes (+leavening time)
Cooking time: 30 minutes
Difficulty: medium
Origin: France-Italy
Chef’s advices
Coffee doesn’t like to be combined with wines. I recommend to serve whisky or rum on the rocks in order to lower the alcohol level.
Savarin: put the brewer’s yeast into a bowl, add a tsp of sugar, butter and, stirring, dilute everything with a little of warm milk; let it ferment for 10 minutes.
Place the flour “a fontana” (mound) on a clean working surface, in the middle shell the eggs, pour the yeast, knead the dough until it detaches from the working surface.
Put the dough into a buttered terrine, cover with transparent film and let it rise for an hour or even more.
Then put the dough into a buttered ring mold (1,5 lt capacity/volume), let it rise again until the dough will have almost reached the edge of the mold.
Put in hot oven at 200°C and cook for 30 minutes.
In the meantime make the syrup: take a casserole and put inside sugar, water and coffee, place on fire and warm stirring.
Remove the cake from the oven and sprinkle with the coffee syrup.
Turn the cake upside down on a serving plate and fill the hole with whipped cream; melt the chocolate and pour inside a pastry bag with a nozzle tip, garnish with the chocolate and coffee beans. Serve.
Preparation time: 20 minutes (+leavening time)
Cooking time: 30 minutes
Difficulty: medium
Origin: France-Italy
Chef’s advices
Coffee doesn’t like to be combined with wines. I recommend to serve whisky or rum on the rocks in order to lower the alcohol level.
In the picture, Coffee savarin
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