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
100g double cream
7g baking powder
30g cocoa powder
Using a brush dipped in the butter, butter the mould & set aside.
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.
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.
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.
Let the cake cool before removing from the mould.