Ingredients
-
For the Cakes
-
100g cooking chocolate
-
100g softened butter
-
3 eggs
-
75g caster sugar
-
75g flouror 100g for a firmer consistency and “immediate” mould release
-
a pinch of salt
-
For the topping
-
1 punnet of raspberries
-
200ml whipping cream
-
1 tbsp mascarpone
-
20g icing sugar
-
½ tsp ground vanilla powder
-
some crushed, unsalted pistachios
Directions
Perfect recipe for a birthday, Mother’s Day or just because: fluffy steamed chocolate cake with raspberries and mascarpone.
Ingredients
For the Cakes |
|
| 100g cooking chocolate | |
| 100g softened butter | |
| 3 eggs | |
| 75g caster sugar | |
| 75g flour | |
| a pinch of salt | |
For the topping |
|
| 1 punnet of raspberries | |
| 200ml whipping cream | |
| 1 tbsp mascarpone | |
| 20g icing sugar | |
| ½ tsp ground vanilla powder | |
| some crushed, unsalted pistachios | |
Steps
|
1
|
Place a saucepan on a low heat and slowly melt the chocolate and butter pieces. |
|
2
|
Separate the egg yolks. |
|
3
|
Once the butter and chocolate have melted, slowly add the egg yolks gradually using a whisk. Add the sugar, mix well then add the flour. Mix to a smooth consistency. |
|
4
|
Mix the egg whites with a pinch of salt. |
|
5
|
Using a spatula, gently mix the egg whites into the mixture. Fill silicon muffin cases or lined and floured ramekins ¾ full. |
|
6
|
Place the moulds on the glass tray and select Steam programme 1 for 16 minutes on the Panasonic steam oven. |
|
7
|
Leave to cool and place in the fridge for 4 hours. |
|
8
|
Whip the cream with the mascarpone. When the mixture starts to thicken, gradually add the icing sugar and vanilla. |
|
9
|
Remove the chocolate cakes from the moulds. Garnish them with the cream. |
|
10
|
Add some raspberries and sprinkle with crushed pistachios. Serve immediately. |
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