Recipe
Little chocolate cakes steam-cooked
medium
APPROX. 45 mins
Enough For
4 persons
Cookware
DUROMATIC® ComfortNutritional Value
3956 kJ / 944 kcal (Per person)
Ingredients
- Carbohydrates84 g
- Sugar73 g
- Fat61 g
- Protein21 g
Allergens
- egg
- gluten
- lactose
- nuts
Note
The mixture can be stored for a few days in the refrigerator. Consider that the cooking time takes a little longer.
Cooking Equipment
- » Handheld mixer
- » Trivet
- » Ramekins (80 ml / 2,8 floz ) heat-resistant
Ingredients
- »120 g dark chocolate
- »20 g cocoa powder
- »120 g butter at room temperature
- »4 eggs
- »200 g sugar
- »1 pinch salt
- »60 g flour
- »30 g dark chocolate break into approx. 1 cm / 0.155 inch pieces
For glass ramekins
- »1/2 dl liquid butter or sunflower oil
- »100 g almonds ground, peeled
Preparations
chocolate mixture
1. Place the chocolate and cocoa into the metal bowl and melt over the hot bain marie.
2. As soon as the chocolate has melted, remove the bowl from the bain marie and stir the butter into it.
3. In the meantime beat the eggs together with the sugar and pinch of salt until foamy. It is best to use a hand mixer.
4. Add the liquid chocolate to it and mix well.
5. Finally, fold the sieved flour in carefully.
For glass ramekins
1. Grease the ramekins with melted butter, then coat with the grated almonds and keep them ready.
2. Then using an icing bag, fill the ramekins 2/3 full.
3. Then press one piece of chocolate each into the mixture.
Instructions
1. Place the trivert into the DUROMATIC® Comfort and just cover with water.
2. Place the ramekins onto the trivert .
3. Place the lid on the pan and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
Serving
Open the lid and cool the cakes for 5 minutes.
Loosen the ramekins around the sides a pointed paring knife and turn out the little cakes onto a dessert plate.
Serve with vanilla ice cream.
Hint: Only finish cooking the mini chocolate cakes shortly before serving as they are supposed to be warm and slightly liquid at their core.
Origin
Kuhn Rikon
medium
APPROX. 45 mins
Enough For
4 persons
Cookware
DUROMATIC® pressure cookerNutritional Value
3956 kJ / 944 kcal (Per person)
Ingredients
- Carbohydrates84 g
- Sugar73 g
- Fat61 g
- Protein21 g
Allergens
- egg
- gluten
- lactose
- nuts
Note
The mixture can be stored for a few days in the refrigerator. Consider that the cooking time takes a little longer.
Cooking Equipment
- » Handheld mixer
- » Trivet
- » Ramekins (80 ml / 2,8 floz ) heat-resistant
Ingredients
- »120 g dark chocolate
- »20 g cocoa powder
- »120 g butter at room temperature
- »4 eggs
- »200 g sugar
- »1 pinch salt
- »60 g flour
- »30 g dark chocolate break into approx. 1 cm / 0.155 inch pieces
For glass ramekins
- »1/2 dl liquid butter or sunflower oil
- »100 g almonds ground, peeled
Preparations
chocolate mixture
1. Place the chocolate and cocoa into the metal bowl and melt over the hot bain marie.
2. As soon as the chocolate has melted, remove the bowl from the bain marie and stir the butter into it.
3. In the meantime beat the eggs together with the sugar and pinch of salt until foamy. It is best to use a hand mixer.
4. Add the liquid chocolate to it and mix well.
5. Finally, fold the sieved flour in carefully.
For glass ramekins
1. Grease the ramekins with melted butter, then coat with the grated almonds and keep them ready.
2. Then using an icing bag, fill the ramekins 2/3 full.
3. Then press one piece of chocolate each into the mixture.
Instructions
1. Place the trivet into the DUROMATIC® and just cover with water.
2. Place the ramekins onto the trivert .
3. Close the lid and cook under pressure on setting 1 for 14 minutes.
4. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android
5. Once the cooking time is finished, set the DUROMATIC® aside and allow to cool.
Serving
Open the lid and cool the cakes for 5 minutes.
Loosen the ramekins around the sides a pointed paring knife and turn out the little cakes onto a dessert plate.
Serve with vanilla ice cream.
Hint: Only finish cooking the mini chocolate cakes shortly before serving as they are supposed to be warm and slightly liquid at their core.
Origin
Kuhn Rikon
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