The creaminess of the crunchy toffee is accentuated by the crisp coat of smooth tempered chocolate. Package these in a lovely tin for a beautiful, tasty gift.
About François Payard
Chocolate-Rum Savarin
Apr 21, 2007 by
Rich and tender, this yeast leavened cake is moistened by a good soaking of rum syrup and frosted with gianduja cream. No savarin mold? A Bundt pan will do.
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