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Steamed Chocolate Cake with Almond Cream

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    Steamed Chocolate Cake with Almond Cream

    Anyone can bake a cake, but tell people you steamed one and you’re sure to be awarded with much praise. Best of all, the result is an almost impossibly moist dessert. The cake will firm up if placed in the refrigerator in an airtight container overnight before slicing. A drizzle of the almond cream puts it over the top. It’s also great with a simple scattering of raspberries.

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    1/2 cup (125 mL) palm sugar or other natural sugar
    1/4 cup (60 mL) water
    3 Tbsp (45 mL) unsalted butter
    4 oz (113 g) unsweetened 100% chocolate, finely chopped
    2 tsp (15 mL) vanilla or chocolate extract, divided
    5 large free-range eggs, separated
    1/2 cup (125 mL) + 2 Tbsp (30 mL) whole wheat pastry flour
    2 tsp (10 mL) instant espresso powder (optional) 
    1 tsp (5 mL) cinnamon
    1/3 cup (80 mL) + 1 Tbsp (15 mL) unsalted almond butter
    3 Tbsp (45 mL) low-fat evaporated milk
    2 Tbsp (30 mL) pure maple syrup

    In double boiler or heatproof bowl set on top of pot of simmering water, combine sugar, water, and butter. Heat for 3 minutes, or until butter is fully melted. Remove from heat and add chocolate. Set aside for 5 minutes, letting chocolate melt undisturbed. Stir in 1 tsp (5 mL) vanilla or chocolate extract.

    Add egg yolks, one by one, to chocolate mixture, mixing well after each addition. Add flour, espresso powder (if using), and cinnamon, mixing until flour is just incorporated.

    In bowl of stand mixer, with hand-held electric mixer, or by hand using whisk, beat egg whites until they form stiff peaks. Mix about 1/5 of beaten egg whites into batter, stirring well to incorporate. Then gently fold in remaining egg whites, taking care not to deflate the mixture. Pour cake batter into 8 in (20 cm) greased cake pan or springform pan.

    Carefully place cake pan into steamer with at least 2 in (5 cm) of water under tray bottom. If you are using a steamer with a metal lid, wrap lid in clean tea towel before closing so that condensation from the lid doesn’t drop onto the cake.

    Steam for 18 minutes, or until surface and edges of cake are set but the middle is still custardlike when pricked with a toothpick. Remove cake pan from steamer and let cool to room temperature, covered with tea towel.

    To make almond cream, combine almond butter, evaporated milk, maple syrup, and remaining 1 tsp (5 mL) vanilla or chocolate extract in blender or food processor container. Blend just until mixture is creamy. If the mixture is too liquid, blend in more almond butter.

    Serve slices of cake with almond cream.

    Serves 6.

    Each serving contains: 415 calories; 13 g protein; 30 g total fat (12 g sat. fat, 0 g trans fat); 34 g total carbohydrates (16 g sugars, 5 g fibre); 103 mg sodium 

    source: "Full Steam Ahead", alive #363, January 2012

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    Steamed Chocolate Cake with Almond Cream

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