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1
Pour 1/2 cup warm water into the bowl of an electric mixer.
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2
Stir in sugar and sprinkle in yeast.
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3
Let stand until foamy, 5 to 10 minutes.
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4
With mixer on low, beat in eggs, one at a time.
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5
Beat in flour and salt.
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6
Add butter, a few cubes at a time, and beat until batter is smooth, about 2 minutes.
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7
Scrape down sides of bowl and cover loosely with plastic wrap.
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8
Let stand in a warm place until doubled in volume, about 1 hour.
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9
Grease a 10- or 12-cup bundt pan with softened butter.
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10
Spoon half the batter into bottom of pan.
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11
Sprinkle chocolate over top of batter, making sure the chocolate doesnt touch the sides of the pan.
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12
Spoon remaining batter over chocolate.
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13
Cover with plastic wrap and let rise until doubled, about 1 hour.
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14
Heat oven to 375 degrees.
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15
Remove plastic wrap and transfer pan to oven.
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16
Bake until deep golden and firm to the touch, 30 to 40 minutes.
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17
Let baba cool in the pan, set on a wire rack, for 10 minutes.
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18
Turn out onto rack while it is still warm and let cool completely.
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19
In a medium saucepan, combine brown sugar, 1 1/2 cups water, ginger, orange peel, cloves and cinnamon.
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20
Bring to a boil over medium heat; reduce heat to medium-low and simmer 5 minutes.
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21
Remove from heat and let cool completely.
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22
Strain into a bowl; discard solids.
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23
Stir 1/2 cup rum into liquid.
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24
Place wire rack with cake over a rimmed baking sheet.
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25
Pour rum syrup slowly over surface of cake, allowing excess to drip into baking sheet below.
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26
Pour extra syrup from pan into a bowl and then pour it back on top of cake.
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27
Repeat several times until most of the syrup has soaked into the cake.
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28
(Reserve extra syrup for serving; you should have a least 1/3 cup left over.
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29
In the bowl of an electric mixer, whip heavy cream to soft peaks.
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30
Beat in creme fraiche.
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31
Beat in confectioners sugar, to taste, and vanilla.
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32
Place cake on large platter.
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33
Place remaining 1/4 cup rum in a small skillet over high heat.
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34
Tilt skillet slightly so that rum catches fire.
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35
(If you don't have a gas range, use a long-handled match or lighter to set rum on fire.)
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36
Pour flaming rum over cake and let it burn off.
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37
Spoon whipped cream into the hollow center of the cake, then slice; or slice and then dollop with whipped cream.
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38
Serve cake with reserved rum syrup.
