ASKO OCS8656S Handbook

STEAMED CHOCOLATE CAKE

Equipment:

Scales
Mixing Bowl
Whisk
Rubber Spatula
Baking Paper
Cake Tin
Small Saucepan

Ingredients:
180gms Butter
200gms Castor Sugar
200gms Evaporated Milk
180gms Self Raising Flour
50gms Dutch Cocoa
2 Eggs and Vanilla Extract

IMPORTANT! Preheat your oven, fill your water reservoir & ensure your ingredients are at room

temperature before commencing!
Method:

1. To begin sift flour and cocoa into a large mixing bowl

2. Put butter, sugar, milk and vanilla into a medium size saucepan and heat over a medium/low
heat until sugar had dissolved Crack eggs into another bowl and whisk briefly

3. Cool butter mix for 5 mins and then add eggs and whisk until combined

4. Add the butter mix to the flour and whisk until well combined

5. Pour mixture into a lined cake tin and cover lightly with foil

6. Steam the cake for 1.5 hours @ 100 degrees

7. Remove from the oven and test with a skewer, cool completely before turning cake out

Hints & Tips

 If you decide to “ice” your cake wait until it is completely cool

 This cake is extremely moist you can even serve it warm
 To serve it warm, cut potions and place on a tray and cover very well with foil, place into the

steam oven for 6-8 mins on 100 degrees

For more delicious steam oven recipes visit www.cookingwithsteam.com
ASKO are offering all Pro Series Steam Oven customers a complimentary
6 month subscription to Cooking With Steam. To redeem this offer go to

http://www.asko.com.au/customer-care/resources/cooking-with-steam