Steamed Chocolate Pudding Cake
Votes: 1
Time: 1 hour 5 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 313, total fat 20 G., saturated fats 11 G., proteins 6 G., carbohydrates 35 G., fiber 3 G., cholesterol 102 mg, sodium 201 mg, sugar 26 G.
Calories 313, total fat 20 G., saturated fats 11 G., proteins 6 G., carbohydrates 35 G., fiber 3 G., cholesterol 102 mg, sodium 201 mg, sugar 26 G.
This cloud-light chocolate cake has the texture of an airy soufflé. It's baked in a double boiler, covered with foil, in individual ramekins. To serve, place each cake on a separate plate, dust with powdered sugar, and garnish with orange zest, which perfectly complements the dark chocolate flavor. An elegant dessert for a special occasion!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. dark chocolate granules
- 1/4 cup butter, plus extra for greasing ramekins
- 1/4 cup cocoa powder
- 1/4 cup premium flour
- 0.5 tsp coarse salt
- 3 eggs, separate the whites from the yolks
- 1/4 cup sugar + extra for sprinkling ramekins
- 0.5 cups of milk at room temperature
- Powdered sugar, for dusting
- Grated orange zest, for garnish
- Special equipment: 6 ramekins, 180 ml each.
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Recipes with similar ingredients: premium flour, eggs, milk, cocoa, dark chocolate, Orange zest, powdered sugar
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Grease ramekins with butter and sprinkle with sugar. Place the ramekins in a 9×13-inch (22×32 cm) baking dish.
- Place the chocolate and butter in a bowl set over simmering water. Heat until melted, stirring occasionally to combine the chocolate and butter into a silky smooth paste.
- In a medium bowl, combine cocoa powder, flour, and salt. Stir with a fork.
- Using a hand mixer or whisk, beat the egg whites in a large bowl until stiff peaks form.
- In a medium bowl, beat the egg yolks and sugar with a hand mixer or whisk until the mixture turns pale yellow, about 2 minutes. Slowly pour the melted chocolate into the egg yolks and mix well. Add the milk. Add the flour mixture and mix until fully incorporated. Using a silicone spatula, fold in the beaten whites in three batches.
- Fill the prepared muffin tins two-thirds full with batter. Pour hot water into the baking dish to a height of two-thirds. Cover the dish tightly with foil. Place in the oven and bake until the cakes are set, 15-20 minutes.
- Carefully remove the cake tins from the pan and let cool for about 30 minutes. Transfer the cakes to individual plates. If they don't come out of the pans, run a small knife around the edges to loosen them. Dust each cake with powdered sugar and garnish with orange zest.
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