Ingredient:
- Dark Chocolate: 250g
- Unsalted Butter: 150g
- Wheat flour: 150gr
- White sugar: 200g
- Chicken eggs: 6 eggs
Step 1: Prepare dark chocolate and unsalted butter
- Cut the dark chocolate and unsalted butter.
- Bring the water to a boil in the pot and then place a large bowl over the pot (the bowl does not touch the water in the pot – a form of steaming).
- Place the chopped chocolate and butter in a bowl, stirring until they are melted and smooth.
Step 2: Make a mixture of chocolate, butter and eggs
Beat 6 eggs with 200g of sugar with a whisk until dissolved and foamy.
Reduce the speed of the mixer and add the chocolate and butter mixture heated in Step 1 to the eggs, continue beating until dissolved.
Step 3: Create the cake
- Sift 150g flour into the chocolate-butter-egg mixture beaten in Step 2.
- Add ½ teaspoon of salt and mix until smooth and pliable.
- Pour the dough into a cake pan lined with parchment paper.
Step 4: Bake the cake
- Place the cake on a baking tray and put it in the superheated steam fryer.
- Turn on TOAST mode to adjust 180 degrees C and 20 minutes to bake the cake is complete.
