Salted Chocolate Rum Babas

Instructions

1. 1

   Preheat the oven to 180°C. Grease a 12-cup muffin tin and line the bottom with parchment paper.

2. 2

   In a medium bowl, whisk together flour, sugar, cocoa powder, and salt. In a separate bowl, whisk together butter, eggs, and black tea. Add the wet ingredients to the dry ingredients and mix until just combined.

3. 3

   Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval. Allow the chocolate to cool slightly, then fold it into the batter.

4. 4

   Divide the batter evenly among the muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.

5. 5

   Allow the cakes to cool completely in the tin. To make the syrup, combine rum, heavy cream, and kosher salt in a small saucepan. Bring to a simmer over medium heat until the sugar has dissolved.

6. 6

   Once the cakes are cool, insert a skewer into the side of each cake and pour the syrup slowly over the cake. Serve warm, dust with powdered sugar if desired.