How to make a brownie in a pot: steamed recipe not to turn on the oven
I cannot conceive of a home without an oven and I don't stop baking even when it is hottest, but I was curious to try alternatives to the traditional preparation of biscuits and other doughs. The microwave is a good alternative, but when I came across this recipe I saw the perfect opportunity to try making a chocolate cake in a pot, simply steamed.
What I like about steam is that it is a very basic and simple technique, which we can easily resort to even if we have a kitchen with minimal equipment. In this case we only need a pot with a lid large enough to fit the mold of our cake, and aluminum foil to improvise a support.
IngredientsFor 10 people
- Pastry flour 145 g
- Cocoa powder 30 g
- Sodium bicarbonate 5 g
- Salt 3 g
- Brown sugar 100 g
- Decaffeinated soluble coffee (optional) 5 g
- Vanilla essence 5 ml
- Egg at room temperature 2
- Butter without melted salt 80 g
- Water at room temperature 120 g
- Milk at room temperature 125 ml
- Icing sugar to decorate (optional)
How to make steamed chocolate cakeDifficulty: easy
- Total time 35 m
- Elaboration 10 m
- Cooking 25 m
- Repose 15 m
Choose a large pot or saucepan with a lid in which we can place the cake pan inside. The first thing is to prepare the cooking system, forming a roll of aluminum foil, which will be the base on which the mold will rest.
Place the roll in the bottom of the saucepan and cover with water, without the aluminum foil submerging. Line or grease a good quality round pan, about 20-22 cm in diameter. If you have a removable bottom, it is preferable to line the joint with non-stick kitchen paper, to prevent water from seeping in.
Sift the flour with the cocoa, the bicarbonate and the salt in a medium container. Besides, beat the eggs with the brown sugar, vanilla, coffee, butter, water and milk with a few rods. Pour into the first bowl and combine with the rods until you have a homogeneous mass without dry lumps.
Fill the mold carefully and place in the pot on the roll. Cover and light the fire until the water begins to boil. Lower the heat output and allow to steam for about 20-23 minutes. Start checking the crumb spot after 18 minutes have passed since steam starts to come out.
Turn off the heat and wait 10 minutes without the lid. Take out carefully, pass a knife along the edge and let cool on a rack for 15 minutes. Unmold, wait for it to cool completely on the rack and decorate with sifted icing sugar to taste.
With what to accompany the cake
Beyond the curious cooking technique in the pot, this is a chocolate cake to take like any other as we like. It is great to treat yourself punctually at breakfast, to have at snack or to serve as dessert in the after-dinner with coffee. If we want to shine a little more we can serve it with homemade whipped cream, vanilla ice cream and / or seasonal fruit. Delicious with fresh figs, raspberries, and blueberries.Tags: Vegetables And Legumes Fish Desserts