Friday, September 12, 2014

Steamed chocolate cake

Since many people have asked, the texture is between a very light sponge cake and steamed pudding, with a finer crumb than baked cakes. Difficult to describe but try it, it's addictive!

Google explains why: When steamed, a cake never gets hot enough to caramelize (go through the Maillard reaction), contrary to when baking which will brown a cake. Also, where baking dries out a cake, steaming will keep it moist.

Recipe edits: Reduced sugar to 150g, used melted blackberry jam as a simple glaze on cooled cake.

Verdict:  I love these two-bowl recipes. One bowl for wet ingredients, one for dry. Takes about half the time of a regular baked cake to prepare. Which also means can eat cake sooner.

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