February 13, 2016
Rich, dark and decadent, this dessert is a chocoholic’s dream come true. Cooked by steaming rather than baking guarantees this cake remains ethereally moist for days. Using unsweetened chocolate, sometimes referred to as baking chocolate, ensures you receive good dose of flavanols, a class of antioxidant found in cacao beans. Flavanols have been shown to reduce high blood pressure, boost circulation and temporarily enhance mental performance. Garnish each slice with a tumble of berries and you are sure to win the heart of all who try it.
1Grease a round 8 inch (20 cm) cake pan.
2In double boiler or heatproof bowl set on top of pot of simmering water, combine coconut sugar, water, and coconut oil. Heat stirring constantly until mixture is smooth, about 4 minutes. Remove from heat and add chocolate. Set aside for 5 minutes, letting chocolate melt undisturbed. Stir in vanilla extract.
3With a wooden spoon stir in egg yolks, one at a time, into chocolate mixture. Add flour mixing until just incorporated.
4In bowl of stand mixer fitted with the whisk attachment, beat egg whites until they form stiff peaks.
5Meanwhile, bring about 2 inches (5 cm) of water to a boil in a wok over medium-high heat.
6Mix a spoonful of beaten egg whites into chocolate batter, stirring well to incorporate. Then, with a rubber spatula, gently fold in remaining egg whites, taking care not to deflate the mixture. Pour cake batter into prepared pan.
7Carefully place cake pan into a large bamboo steamer and cover with lid. Place steamer over boiling water, ensuring bottom slats do not touch water, and reduce heat to a simmer. Steam for about 18 minutes, or until surface and edges of cake are firm but middle is softly set. Remove cake pan from steamer and let cool on a wire rack to room temperature. Refrigerate at least 2 hours before serving.
8When ready to serve, cut cake and divide among serving plates. Top each slice with a few berries and a dusting of cocoa powder if desired.
If you do not have a bamboo streamer, a wide pot with a lid will work as well. Suggest you lay a a piece of parchment paper over the cake pan to avoid water from dripping into the cake batter.