Baba au Rhum Savarin
There are celebration desserts and then there is the regal yet humble baba au rhum. Arguably one of the greatest human touches ever brought to light in a kitchen was when the first cook glugged booze onto a dry cake or bread to repurpose it. The baba au rhum, from these humble origins, has become a revered version of this glorious technique, and for good reason: It’s an undeniably luxurious, delicious crowd pleaser. This recipe includes a simple, easy-to-make brioche, one that is not too sweet and just crumby enough to absorb a proper amount of sweetened rum (and, if you’re doing it right, a few small glugs of straight rum to finish). Topped with a generous amount of sweetened whipped cream, this cake is simple but elegant and a perfect dessert to both stun your table guests and leave them silly with satisfaction.
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