CHOCOLATE RUM BABA

1. In the bowl of a stand mixer fitted with a dough hook, place the lukewarm milk and yeast, then allow to stand for 15 minutes.
2. Add the baker’s flour, cocoa powder, salt, sugar, whole egg, and orange zest and mix on low speed for approximately 2 minutes.
3. Increase to medium speed and continue mixing for 4 minutes.
4. Once the dough has some elasticity, add the egg yolk and softened butter, then continue mixing for approximately 3 minutes.
5. Add the roughly chopped dark chocolate and mix to incorporate.
6. Transfer the dough into a large, greased bowl and cover the bowl with plastic wrap. Allow it to prove for approximately 90 minutes, until doubled in size.
7. Gently knock back the dough and divide it into 12 even portions, then shape them into balls.
8. Place the dough balls into the cavities of a greased muffin tin, cover with plastic wrap, and allow to prove for approximately 30 minutes, until doubled in size.
9. Heat the oven to 190°C, fan forced.
10. Once doubled in size, bake in the preheated oven for 20 minutes.
11. Allow to cool at room temperature.

Note: Prior to soaking, the babas can be stored in an airtight container for up to 2-3 days.

SOAKING SYRUP

1. Use a vegetable peeler to zest the orange.
2. Place the orange zest, orange juice, sugar, water, and vanilla in a saucepan over an induction cooktop on setting 4 and bring to the boil.
3. Remove from the heat and allow the syrup to stand for 10 minutes.
4. Add the rum and mix to combine.

Note: The soaking syrup can be stored in the refrigerator for up to 2-3 days and gently warmed before using.

MASCARPONE CREAM

1. Whip the mascarpone together with the cream and sugar until it holds on the whisk.

ASSEMBLY

1. If required, gently heat the prepared soaking syrup.
2. Working with one at a time, soak the cooled baba in the syrup and transfer into individual serving bowls.
3. Spoon some additional syrup over each baba.
4. Top with a scoop of the mascarpone cream.
5. Use a microplane to finely grate some chocolate on top.
6. Lastly, sprinkle with some orange zest.
7. Serve immediately.