Savarin with Chocolate Sauce

For a tea-time treat serve up Paul Hollywood's recipe for a circular cake filled with a rich chocolate custard
By Paul Hollywood
Savarin with Chocolate Sauce
  • Rating:
  • Serves: Makes one circular loaf
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes plus 1 hr rising time
  • Effort: easy



  • 450 g plain flour
  • 180 ml milk
  • 50 g fresh yeast
  • 5 g salt
  • 90 g caster sugar
  • 4 eggs, lightly beaten
  • 200 g butter
  • chocolate mini eggs, to decorate

For the chocolate custard:

  • 200 g dark chocolate
  • 300 ml thick custard


1. In a mixing bowl, mix together the flour, milk, yeast, salt, sugar, eggs and butter, beating well for 6 minutes until smooth.

2. Pour into a savarin ring and set aside to rise for 1 hour until light to touch.

3. Preheat the oven to 200ÂșC/gas 6. Bake the savarin for 25 minutes until golden brown.

4. Turn out the savarin and brush with melted apricot jam or a sugar syrup (made from 50/50 sugar and water) to glaze it. Set aside to cool.

5. Meanwhile, melt the chocolate in a heatproof bowl suspended over a pan of simmering water. Fold the melted chocolate into the custard.

6. Place the savarin on a serving dish. Fill the centre with the chocolate sauce then decorate with mini eggs. Serve.

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