Ruby Chocolate Rum Babas

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

   Tip: Use a rack in the center of the oven for even baking.

2. 2

   In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.

   Tip: Make sure to sift the dry ingredients to incorporate air.

3. 3

   Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.

   Tip: Be careful not to overmix.

4. 4

   In a separate bowl, whisk together the eggs and milk.

   Tip: Use room temperature eggs for a lighter batter.

5. 5

   Add the egg mixture to the dry ingredients and mix until a smooth dough forms.

   Tip: Don't overmix, the dough should still be slightly crumbly.

6. 6

   Fold in the ruby chocolate and cocoa powder.

   Tip: Use a rubber spatula to gently fold in the chocolate.

7. 7

   Transfer the dough to a piping bag fitted with a large round tip.

   Tip: Use a piping bag with a large round tip to create the signature rum baba shape.

8. 8

   Pipe the dough into 6-8 round shapes, depending on the desired size.

   Tip: Tap the baking sheet to remove any air bubbles.

9. 9

   Place the piped dough on a baking sheet lined with parchment paper.

   Tip: Leave about 1 inch of space between each baba.

10. 10

    Bake for 20-25 minutes or until the baba is golden brown.

    Tip: Rotate the baking sheet halfway through baking for even cooking.

11. 11

    Remove from the oven and let cool in the pan for 5 minutes.

    Tip: Don't remove the baba from the pan yet, let it cool slightly.

12. 12

    Dunk each baba in the rum syrup (see note) and serve warm.

    Tip: Use a wooden skewer or fork to dip the baba into the syrup.

13. 13

    Note: To make the rum syrup, combine 120ml of rum with 120ml of hot water in a saucepan. Bring to a boil and then reduce the heat to simmer for 5 minutes.