Mini Orange Sabayon with Chocolate Cake Recipe
Mini Orange Sabayon with Chocolate Cake
Total time: 15 to 30 minutes

Preparation time: 10 minutes
Cooking time: 10 minutes

Difficulty: Easy
Chef's Note

For a non-alcoholic version of this delicious sabayon, replace the rum with orange juice or orange flower water.

For 6 servings or 12 mini dishes

- 6 mini chocolate cakes (25 g) or 150 g (6 oz.) chocolate cake
- 3 unsprayed oranges
- 50 ml (3 Tbsp.) water
- 2 sprigs of rosemary
- 2 egg yolks
- 40 g (1 1/2 oz.) granulated brown sugar
- 1 packet vanilla sugar
- 1/2 capful of dark rum*
- a pinch of flour
  1. Wash and peel the oranges. Set aside.
  2. Into 6 mini baking dishes, place the skinless orange segments along with some thin slices of cake. Set aside.
  3. Infuse the rosemary in 50 ml simmering water for a few minutes. Strain the liquid and add the rum. Set aside.
  4. Briskly beat the 2 egg yolks with the sugar until pale and light. Add the rosemary infusion and a small pinch of flour.
  5. Over a double boiler, whisk the mixture constantly until thickened enough to show the whisk motions.
  6. Divide among the mini baking dishes.
  7. Just before serving, place under the broiler to brown briefly. Serve immediately.
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Photo: Ker Cadélac

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