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Steamed Chocolate Mudcakes with Sabayon - dairy free
Makes 12 - 14 cupcakes
Steamed Chocolate Mudcakes
1. Place all the ingredients into the Thermomix bowl in the order listed and beat for 30 seconds on speed 6; scrape down sides of bowl and beat for a further 10 seconds on speed 6.
- 40g extra virgin macadamia oil (or grapeseed oil)
- 200g cool water
- 1 tsp vanilla extract
- 20g balsamic vinegar
- 1 tsp baking soda
- 150g Rapadura
- 260g spelt flour
- 25g cacao powder (or cocoa)
- pinch sea salt
Stir in some dark chocolate chunks or chips if you like.
2. Pour into ungreased silicon cupcake cups (only fill a little over half way!) and place in the two layers of the Varoma. Pour 1 litre of water (not hot) into the Thermomix bowl, place lid and Varoma on top, and cook on Varoma temperature, 20 minutes, speed 2. (Mine were filled a bit too full, as you can see below!) Remove lid and set aside while you make the sabayon. (Or you could make a chocolate sauce or vanilla custard to drizzle over instead.)
Sabayon
1. Make sure the Thermomix bowl is clean and dry. Place nutmeg in bowl and grind for 10 seconds on speed 9. Remove from bowl and set aside.
- 1 whole nutmeg
(Of course, you can use pre-ground nutmeg, but you'll get more flavour if you grind your own!)
2. Mill the Rapadura for 20 seconds on speed 9, until fine:
- 80g Rapadura
3. Add remaining ingredients to Thermomix bowl and cook for 8 minutes at 80 degrees, speed 4. (You can use the butterfly if you like - it makes it lighter and fluffier.)
- 1 tsp ground nutmeg
- 5 egg yolks
- 5 tblspns fresh orange juice
- 1 tsp vanilla bean paste
Now turn the cupcakes out of their cups, place them upside down on a plate, and drizzle over some sabayon... Enjoy!
We enjoyed these little cakes for afternoon tea the other day. I've been wanting to try steaming chocolate mudcakes in the Thermomix Varoma, and they worked really well, turning out lovely and moist, although they cracked open a bit - I just turned them upside down. ;) I think they could've done with a little more chocolate though (being the chocoholic that I am!!), so next time I think I'd put in some chunks of 70% cocoa chocolate. I had some egg yolks in the fridge that needed using up, so I made sabayon too, and they tasted delightful together! I use fresh orange juice in my sabayon instead of rum, and I use Rapadura instead of sugar, which gives it a lovely, rich flavour. The cakes were still hot when we drizzled the sabayon over, so it kind of soaked in, but it still tasted delicious.
This mudcake recipe is originally from the 'Budget Busters' Thermomix cookbook, but I've added a few of my own tweaks (of course!). I also halved the recipe so it would fit in my Varoma in silicon cupcake cups, making twelve cupcakes.
members' comments
Ostara - Just whisked this up in Thelma and it was delicious! I used virgin coconut oil instead of macadamia so there's a faint coconut taste to it. Not too sweet, and very moist. I had to pop some of the mix in the oven though as I'd run out of room (I used 6 normal cupcake sized moulds and lots of teeny tiny ones as I'm making cakes for a lot of children) and the baked ones were a lot crunchier and not as flavoursome. Great recipe! Amazingly constructed sans egg and dairy.