Steamed chocolate cake



For a ring mould about 20cm diameter


50g melted butter + 5g for the mould (salted or add a pinch of salt)

200g of sugar

3 eggs 

100g double cream

200g flour

7g baking powder

30g cocoa powder


  1. In the bowl, add 55g of butter in the bowl & melt 2 minutes, 50 degrees, speed 2. 
  2. Using a brush dipped in the butter, butter the mould & set aside.

  3. In the bowl containing the butter, place the whisk onto the blades, add 200g of sugar, 3 whole eggs and whisk 5 minutes at speed 4.

  4. Add 200g of flour, 7g of baking powder, 30g of cocoa powder & 100g of double cream, mix for 30 seconds at speed 4, pour the mixture into a ring (savarin) mould and place the mould in the varoma basket.

  5. Add 1500g of water to the thermomix bowl, put the lid on and place the varoma basket containing the filled mold onto the lid, cover with the varoma lid. Steam 45 minutes, varoma temperature, speed 2. Check cooking with a knife blade that should come out dry.

  6. Let the cake cool before removing from the mould.