Flaming Baba au Rhum | Melissa Clark Recipe | The New York Times

Add warm water to a bowl and then add sugar and yeast to proof it for 5 to 10 minutes until foam appears on top.

Add eggs one at a time to the yeast mixture to ensure better incorporation and avoid splashing.

Add all-purpose flour and salt to the mixture, followed by a lot of butter that is not too soft but not straight from the fridge.

Cover the bowl with plastic wrap and place it in a warm spot to allow the dough to rise.

Grease a bundt pan with soft butter to ensure it gets into all the crevices.

Pour about half of the dough into the bundt pan, ensuring the chocolate does not touch the sides to avoid burning.

Place chopped bittersweet chocolate in the middle of the dough in the pan, then add the remaining dough on top.

Once risen, bake the cake until done.

Unmold the cake while still warm, allowing it to cool for about 10 to 15 minutes.

Prepare a brown sugar syrup by boiling brown sugar with water, adding fresh ginger, cinnamon, and orange peel.

Add half a cup of dark rum to the syrup and soak the cake with it, using a baking tray to catch any runoff.

Brush syrup on the top of the cake to ensure it is well soaked.

Warm up some rum to set on fire for presentation, tilting it to catch fire before serving.

Serve the cake with whipped cream mixed with creme fraiche and generous amounts of syrup.

Equipment Needed

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