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Steamed chocolate cake

Breakfast70 minutes8 people230 calories
1/52/53/54/55/5 (42 votes)
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By Mayra Fernandez Joglar

With this steamed chocolate cake you can prepare smooth and flavorful breakfasts easily and simply.

It is a great idea to cook by levels and power take advantage of the varoma while in the glass you prepare a hot or any other long cook recipe.

It is also made with gluten free flour mix to be suitable for coeliacs and gluten intolerant.

Steamed chocolate cake

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A cake full of flavor with which you can get the most out of varoma.

Steamed chocolate cake
  • Mayra Fernandez Joglar
  • Recipe type: breakfast
  • Calories: 230
  • Rations: 8
  • Cooking time:
  • Total time:

Ingredients

  • 4 eggs
  • 65 g of sunflower oil
  • 65 g of pure cocoa powder
  • 150 g sugar (see notes)
  • 70 g warm water
  • 200 g of gluten-free pastry flour mix (see recipe)
  • 10 g of homemade baking powder (see recipe)
  • Flour, oil or butter to grease the mold

Preparation

  1. We put the butterfly on the blades and add the eggs, oil, cocoa and sugar. We beat during 6 minutes, 37º, speed 3.

  2. We take the opportunity to prepare the mold by covering it with butter or oil and flour. Tap it gently several times so that the excess flour comes off and remove it.

  3. Next we program 3 minutes, speed 3, without heat and add the warm water through the nozzle, letting it fall little by little.

  4. Then we add the flour mixture and the baking powder and mix for 15 seconds, speed 2.

  5. We pour the dough into the mold that we have prepared. We close it with aluminum foil but leaving it loose to allow the cake to grow at its own pace.

  6. Reserve the mold inside the varoma and, if necessary, apply some of the tricks so that the holes in the varoma are free.

  7. We wash the glass and put 1 liter of water. We put the lid on the glass and place the varoma in its position, making sure that the lid is tightly closed.

  8. We program 60 minutes, varoma temperature, speed 1.

  9. After time, we remove the aluminum foil and click in the center to verify that the cake is well cooked.

  10. We remove the mold from the varoma and let it cool for a few minutes. Then we unmold and let it cool completely on a wire rack to prevent it from getting wet.

  11. Once cold, we can put it on a plate or tray, decorate and serve.

Notes

You can substitute coconut or birch sugar for sugar (xylitol)

Do you want to know more about this steamed brownie?

As I have already mentioned, this steamed cake is prepared with a gluten-free flour premix or mix but, if you don't have a special diet, you can substitute it for the same amount of wheat flour for pastry.

The only secret this cake has is that the mold is the correct size for the varoma. My mold is circular, it is 18 cm in diameter and 7 high and it fits perfectly without the upper tray.

You can use any kind either a one-piece mold like mine, a release mold or a silicone one.

It is better if it is made of a material that transmits heat well such as aluminum or silicone. The glass ones also work but they take much longer to cook, so I discard this option.

It is also important grease it well. If it is silicone you will not need it, if it is aluminum grease it with butter or oil and then sprinkle flour on top. Turn it over to remove the excess flour and you will have it ready.

As I have told you, my mold is not removable, so to avoid problems I also use cover the base with parchment paper greased. This way I know that it won't stick to me and that it will come out of the mold well.

This cake, like any other, keeps well for a couple of days. It is important, especially to cover it so that it does not dry out.

Tricks for using molds on the varoma

For a perfect cooking you have to let the varoma holes free so that the steam can circulate properly.

If your mold covers the holes it is best to use some element that uploads it a little to set them free. The problem is that it has to be something small and stable because, if it is very large, it will take up a lot and you may not be able to put the varoma cover with everything inside.

There are those who put the butterfly inside the varoma and place the mold on top but this way the cake remains uneven. So what you better use these tricks:

Put 2 chopstick holders. You know what I mean, right? I don't know if they have a special name but are these bits of porcelain or plastic that serve to support the toothpicks and that do not stain the tablecloth.

They are ideal for our varoma because They are not very large and allow the mold to remain in its correct position.

You can also put 2 skewer sticks inside the varoma. Put them parallel and a few centimeters apart from each other to form a stable base. Place the mold on top and make sure that the varoma closes perfectly.

The third solution is to put 4 clamps to close the containers. Its flat and they allow you a perfect cooking.

Any of the three tricks work very well, especially the skewer sticks and the tweezers that, in addition, are my favorite options.

More information - Gluten-free flour mix for baking / Basic recipe: Homemade baking powder / Broth with winter vegetables, kombu seaweed and umeboshi pasta 

Adapt this recipe to your Thermomix model


Discover other recipes of: Easy, Varoma Recipes, Cake shop, Tricks

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