Luscious chocolate cream, juicy savarin cakes, and delicious Baileys, a match made in heaven, and a proper festive dessert to celebrate this joyful season. I just love combining this iconic Irish cream with chocolate recipes. This recipe is easy and delightful to make and the result, so satisfying. You can also enjoy our recipe video here.

Savarin ingredients:

200g flour

3 eggs room temperature

30 g sugar

3 tbsp vanilla extract

15g fresh yeast

50g neutral oil

A pinch of salt

For the syrup you will need:

Around 800ml water

300g sugar divided

150ml rum

For the cream on top you will need:

200g dark chocolate

300g butter room temperature

40g cocoa

125ml Baileys

80g powdered sugar

1 tsp vanilla extract

For the savarin cakes mix the flour, sugar and a pinch of salt. Add the eggs, all at once and vanilla extract. Put the fresh yeast on top. There is no need to dissolve it, just crumble it on top. With a hand mixer start to homogenize the ingredients. If somehow the composition is too thick, and the mixer can’t handle it, you can add a bit of water gradually to thin it out. Mix for about 3 and 5 minutes to bind the gluten in the flour as much as possible. Finally, incorporate the oil, using a wooden spoon. Put plastic film on top and leave it to rise in a warm place for about 45 minutes, or until the dough increases its volume a lot.

In the meantime, prepare the savarina molds, grease them with a thin layer of room temperature butter, and cover them with flour, then remove the flour excess by patting them. After the dough has risen, we portion it into the molds (shape dimensions diameter 7-8 cm, height 4 cm.) The dough should go a little over the middle of the mold, you will have around 6 savarinas depending on the shape of the molds.

Leave them to rise in a warm place, covered for 25, maximum 30 min. Place them in the oven at 170 degrees Celsius for 30 minutes or until a toothpick inserted in the center of a savarina comes out clean. Let it cool in the molds.

For the syrup caramelize half of the sugar. Put it in a saucepan together with 50 ml of water, put it on high heat and wait. When we get a blond-copper color, pour all the water for the syrup carefully because the reaction is violent and splashes. Add the remaining sugar, and mix until it dissolves. At the end, turn off the heat and pour the rum. Once the savarinas are ready let them cool a bit then remove the over risen bottom and soak them into syrup on each side until they become heavy. Put them aside.

For the Baileys cream on top place the chocolate in a bowl over steaming water, then let it cool. In a large bowl, mix the butter at room temperature until it becomes creamy, then gradually add the powdered sugar and cocoa and mix. Start pouring in the cooled chocolate in a thin stream and mix, then gradually start adding the Baileys and mix, and finally add the vanilla extract and mix. If the cream is to thin to pouch it let rest for a few minutes in the fridge. You can keep the cakes at room temperature, if you place them in the fridge the cream will pretty thick. Enjoy!