White Chocolate Rum Babas
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
These white chocolate rum babas are a showstopper dessert that comes together faster than you'd think. I love making them because they're surprisingly simple to prepare in just over an hour from start to finish. The white chocolate chips provide a wonderful source of cocoa butter, which contains beneficial antioxidants, while the rum adds sophisticated flavor without requiring any special ingredients. What I appreciate most is that this recipe uses pantry staples you probably already have on hand, making it an affordable way to impress your guests with something that tastes far more complicated than it actually is.
Ella x
Ingredients
- 250all-purpose flour
- 200 gsugar
- 12 gbaking powder
- 10 gsalt
- 120 gunsalted butter
- 4 egglarge eggs
- 60 mlwhite rum
- 250 gwhite chocolate chips
- 120 mlmilk
- 120 mlheavy cream
- 8 gbaking soda
- 5 mlvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20cm (8in) tube pan and line the bottom with parchment paper.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
In a large bowl, using an electric mixer, beat the butter until creamy. Add the eggs one at a time, beating well after each addition.
- 4
Add the white rum, white chocolate chips, milk, heavy cream, and vanilla extract to the butter mixture. Beat until smooth.
- 5
Gradually add the dry ingredients to the wet ingredients, beating until just combined.
- 6
Pour the batter into the prepared pan and smooth the top.
- 7
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- 8
Remove from the oven and let cool in the pan for 10 minutes.
- 9
Invert onto a wire rack and let cool completely.
- 10
Once cool, drizzle with caramel sauce and sprinkle with granulated sugar. Bake in the oven for 5-7 minutes or until the sugar is caramelized.
Tip: Crisp the sugar for a better texture.
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