I accepted the GastroArt Challenge, hosted by my friends from Bucataras.ro, and because I always wanted to prepare some savarines, I said that this is the perfect occasion for the reinterpreted Savarina, with chocolate and amaretto!
I’m not a big fan of savarines, I’m not particularly attracted to them, but prepared with chocolate and amaretto sauce, and whipped cream, they turned out to be a delight!
If you are a fan of chocolate desserts, here is my collection of chocolates!
Unfortunately, I don’t have most of the pictures from this recipe, but in the future, when I repeat the reinterpreted Savarina, with chocolate and amaretto , I will prepare other pictures.
I wish you a beautiful and sweet day like the savarina in the pictures!
Preparation time: 1 h Nr. servings: 16
- 6 eggs
- a pinch of salt
- 6 lg raw sugar
- 6 lg bread crumbs
- 2 lg black cocoa
- 400 ml of water
- 300 gr raw sugar
- 50 ml macaroons
- 30 gr dark chocolate
- 200 gr dark chocolate
- 200 ml liquid cream
- whipped cream:
- 400 gr of sour cream
- 60 gr powdered sugar
- 100 gr mascarpone
Reinterpreted Savarina, with chocolate and amaretto
Prepare the ingredients for the countertop.
Start the oven at 160 degrees C.
The egg whites separate from the yolks. Beat the egg whites with a pinch of salt until they become dense and gain consistency. Add the sugar, stirring constantly. When the meringue has become firm and dense, add the yolks, homogenizing the composition. Add the breadcrumbs and cocoa, incorporate. The homogeneous composition is distributed in baking forms. I used shapes for savarines and some mini guguluf shapes. Bake in the preheated oven for about 20 minutes at 160 degrees C.
Meanwhile, prepare the syrup. Boil the water with the sugar for about 15 minutes. Add a few chocolate cubes, mix until melted, then leave to cool. Only after cooling, add amaretto.
Note: Tip from Vladut, I learned that the flavors are put in temperate syrup, to preserve its flavor.
Prepare a steam bath, melt the chocolate together with the cream. Stir until smooth, then leave to cool.
Be careful, the cream is not put in the refrigerator, it is left at room temperature-temperate, right?
Beat the cream with a mixer, when it becomes fluffy and aerated, add the sugar. Add a few tablespoons of mascarpone, mix well. The cream thus obtained is put in a bag and left to cool until use.
Once all are tempered, the savarins are mounted.
They immerse themselves in the syrup to shoot themselves as needed, then take them out on a plate. Glaze with chocolate, then let cool for 10 minutes. Then remove, garnish with cream and garnish as desired.
They are absolutely delicious, well syruped and pleasantly flavored from amaretto!
May the recipe be useful to you!