Demystifying Steam Oven Cookery

Steam Chocolate Cake

STEAMED CHOCOLATE CAKE

STEAMED CHOCOLATE CAKE

EQU-ICON-II

EQUIPMENT

  • Scales
  • Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Baking Paper
  • Cake Tin
  • Small Saucepan

ING-ICON-II

INGREDIENTS

  • 180gms Butter
  • 200gms Castor Sugar
  • 200gms Evaporated Milk
  • 180gms Self Raising Flour
  • 50gms Dutch Cocoa
  • 2 Eggs and Vanilla Extract

CWS-0032-4-Steamed-Chocolate-Cake

METHOD

To begin sift flour and cocoa into a large mixing bowl
Put butter, sugar, milk and vanilla into a medium size saucepan and heat over a medium/low heat until sugar had dissolved Crack eggs into another bowl and whisk briefly
Cool butter mix for 5 mins and then add eggs and whisk until combined
Add the butter mix to the flour and whisk until well combined
Pour mixture into a lined cake tin and cover lightly with foil
Steam the cake for 1.5 hours @ 100 degrees
Remove from the oven and test with a skewer, cool completely before turning cake out

HINTS & TIPS

– If you decide to “ice” your cake wait until it is completely cool
– This cake is extremely moist you can even serve it warm
– To serve it warm, cut potions and place on a tray and cover very well with foil, place into the steam oven for 6-8 mins on 100 degrees

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