Embark on a culinary adventure right in your own kitchen with this sumptuous Stovetop Chocolate Swirl Cake, a delightful twist on the traditional oven-baked dessert. Perfect for those who seek the sweet allure of chocolate but may not have access to an oven or prefer the gentle art of steaming, this recipe promises to deliver a moist, tender crumb with the rich, deep flavors of cocoa.
Each swirl of this elegantly simple cake is a testament to the magic that can happen with a few staple ingredients and a touch of creativity. Whether you’re gathering around the table for a family celebration or enjoying a quiet moment of indulgence, this no-oven-required cake will transform your dessert time into an occasion to remember. So gather your ingredients, and let’s create a dessert that defies convention and delights the senses.
Ingredients:
- 2 fresh eggs
- A small dash of salt
- 70 grams of fine white sugar
- 1 dollop of natural honey
- 20 grams of creamy, unsalted butter
- 30 milliliters of fresh milk
- 65 grams of plain flour, finely sifted
- 10 grams of pure cocoa powder, without added sugar
For dusting (optional):
- A sprinkling of icing sugar
Instructions:
- Begin by vigorously whisking together the eggs and a dash of salt in a sizeable mixing bowl until they reach a frothy consistency.
- While continuously whisking, gradually sprinkle in the sugar and add the honey until the mixture takes on a light and airy form, significantly increasing in volume.
- Melt the butter gently in a pan or in short bursts in the microwave. Mix the melted butter with the milk. Ensure this mixture is lukewarm, not hot.
- Carefully fold the sifted flour and cocoa into the egg mixture. Do this gently to maintain the airiness of the batter.
- Drizzle the butter and milk combination into the bowl, folding it through the batter with a light hand until it’s just combined and smooth.
- Prepare a 22cm circular cake mold by fitting it with baking parchment.
- Transfer the batter to the mold, leveling it delicately with a palette knife or the back of a spoon.
- Set up a steam bath by filling a large pot with water to a level that won’t touch the cake mold. Bring the water to a gentle simmer.
- Rest the mold on a steaming rack above the water. Make sure the pot is tightly covered with a lid. To avoid water from the lid dripping onto the cake, wrap the lid in a clean kitchen towel.
- Allow the cake to steam over a steady medium flame for around 25 minutes. Check for doneness with a skewer—it should come out clean when the cake is ready.
- Once done, carefully lift the mold from the steamer and let the cake cool down a bit before turning it out onto a cooling rack to cool completely.
- If you choose, lightly dust the cake with icing sugar for a sweet finish.
- To serve as a roll, spread a filling of your choice on the cake, roll it tightly, and then give it a final dusting of icing sugar.
Indulge in your delightful stovetop chocolate swirl cake, a perfect treat that doesn’t require an oven!