Low Sodium Baba au Rhum

Indulge in the sophisticated decadence of Low Sodium Baba au Rhum, a lighter twist on the classic French dessert that doesn’t compromise on flavor. These delicate, golden sponge cakes are infused with a honey-sweetened dark rum syrup, resulting in a moist and aromatic treat that melts in your mouth. Made with unsalted butter and minimal added salt, this low-sodium variation is perfect for those looking to enjoy gourmet indulgence while maintaining dietary preferences. Topped with luscious homemade whipped cream, this dessert offers a stunning balance of richness and airiness. Whether served at a dinner party or as a personal indulgence, this crowd-pleaser delivers elegance and pure satisfaction with every bite.

Nutriscore Rating: 55/100

Prep Time:25 mins

Cook Time:25 mins

Total Time:50 mins

Servings: 8

Ingredients

• 260 grams All-purpose flour
• 7 grams Active dry yeast
• 50 grams Granulated sugar
• 100 grams Unsalted butter, melted
• 120 milliliters Whole milk, lukewarm
• 3 large Eggs
• 1 teaspoon Vanilla extract
• 150 milliliters Dark rum
• 100 grams Honey
• 250 milliliters Water
• 200 milliliters Heavy cream
• 20 grams Powdered sugar

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour and granulated sugar. Set aside.

Step 2

Dissolve the active dry yeast in the lukewarm milk and let it sit for about 5 minutes until it foams and activates.

Step 3

Add the foamy yeast mixture, melted butter, eggs, and vanilla extract to the flour mixture. Mix everything well using a stand mixer fitted with the dough hook on medium speed until the dough is smooth and elastic, about 5-7 minutes.

Step 4

Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free place for about 1 hour, or until it doubles in size.

Step 5

Preheat your oven to 180°C (350°F) and grease a non-stick muffin tin or baba molds.

Step 6

Once the dough has doubled, gently deflate it and spoon it into the prepared tin, filling each mold about halfway.

Step 7

Bake in the preheated oven for 20-25 minutes or until golden brown and a toothpick inserted in the center of the cakes comes out clean.

Step 8

While the cakes are baking, prepare the rum syrup. In a small saucepan over medium heat, combine water and honey. Bring to a boil and let it simmer for about 5 minutes.

Step 9

Remove the syrup from the heat and stir in the dark rum. Allow it to cool slightly.

Step 10

Once the cakes are baked, remove them from the oven and let them cool for a few minutes in the pan before transferring to a wire rack.

Step 11

While still warm, dip each cake into the rum syrup until saturated but not falling apart. Place them on the wire rack to allow excess syrup to drip off.

Step 12

For the whipped cream, whip the heavy cream and powdered sugar together until soft peaks form.

Step 13

Serve the Baba au Rhum with a generous dollop of whipped cream on top and enjoy!

Nutrition Facts

Serving size	(1419.0g)

Amount per serving	% Daily Value*
Calories	3576.4

Total Fat 168.9g	0%
Saturated Fat 99.0g	0%
Polyunsaturated Fat 0g
Cholesterol 988.5mg	0%
Sodium 357.1mg	0%
Total Carbohydrate 361.2g	0%
Dietary Fiber 8.5g	0%
Total Sugars 159.3g
Protein 53.8g	0%

Vitamin D 185.9IU	0%
Calcium 303.3mg	0%
Iron 15.5mg	0%
Potassium 872.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.8%

Protein: 6.8%

Carbs: 45.4%