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Steamed Chocolate Cakes with Raspberries and Pistachio Garnish Recipe

Ingredients

  • For the Cakes

  • For the topping

Directions

Perfect recipe for a birthday, Mother’s Day or just because: fluffy steamed chocolate cake with raspberries and mascarpone.

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Ingredients

Adjust Servings:
For the Cakes
100g cooking chocolate
100g softened butter
3 eggs
75g caster sugar
75g flour or 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

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.

Enjoy

Ingredients

Adjust Servings:
For the Cakes
100g cooking chocolate
100g softened butter
3 eggs
75g caster sugar
75g flour or 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
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