Petit baba au chocolat

GOURMANDE in OSAKA

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It’s a simplified and quick version, but I really like it. It’s just a cocoa BP biscuit. I shouldn’t say that, but maybe I prefer it to the work intensive rich version. And if you want a plant-based cake, that’s the one.

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The topping is whipped coconut cream and fresh strawberries.
The syrup is made of kurozato (black sugar) and Japanese brandy (Suntory).

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It has the perfect mellow sponge texture…

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