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Kakao-Savarin | by Peter Arthold
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Kakao-Savarin

Savarin with cocoa, strawberries, balsamic vinegar and mascarpone

 

Named after Brillat-Savarin, a famous 18th-century food writer, this rich yeast cake is soaked with rum-flavored syrup and filled with pastry cream, crème chantilly or fresh fruit.

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Taken on April 26, 2011