I think, I think, only in Indonesia people can find a brownie that is steamed. I personally never consider it as brownies. Steamed-rich-chocolate-layer cake, that’s what it is. I’m not a big fan of it, either. I just like this shot and am looking for a reason to put it up on this blog. Call me narcist, I’m happy😀
By the way, the title is for the photo, not the post. Doesn’t it look like Agatha Christie kinda thing? Genius woman Agatha.
I’ve been thinking whether or not to write the recipe here. I mean, this recipe has been around the foodblogs (Indonesians) and group lists, I don’t think most people still need it anymore. They just like to see nice pictures of them, you know, to get the feel of eating it, maybe. I don’t know, whatever.
Then I decided to translate the recipe into English, so foreign foodbloggers can benefit from it. But you know, I know they won’t make it anyway, because while western cakes usually contain like 1 to 3 eggs for one cake, we use lots and lots of eggs. Yep, 14 eggs for one pan of chocolate cake is normal for us. I mean, we have Lapis Legit (1000 Layers Cake) and Lapis Surabaya (Surabaya Layer Cake) which alone can use up to 30 eggs each. Not to mention Mesuba and Kue 8 Jam (8 Hours Steamed Cake). God knows how many eggs my mom threw in when she made those things!
My Asian foodblogger friends probably would understand, though. Besides, recipes are not always to be tried. But more to be observed, I guess. When we feel we get this certain call to actually try it, that’s when the magic happens.
So, here you are my friend: The Recipe.
(I know I talked too much, but I hope you learnt something)
Source: NCC Cooking Class
450 gr sugar
20 gr emulsifier
1 tsp salt
75 gr cocoa powder (dutch processed), sifted
300 gr all purpose flour
1 tsp vanilla extract
300 gr butter
200 gr dark cooking chocolate
1 tbsp black forest chocolate paste
250 gr rice chocolate
- Line 26x26x10 cm square pan (it’s big, huh?) with baking paper, grease it with butter. Prepare your steamer (it’s gotta be bigger than the pan🙂 ). When you put the cake batter into the steamer, the water has to be hard boiling producing big steams already. So it’s better to turn on your steamer at the very beginning of the process.
- Melt butter and dark cooking chocolate, let it cool. Stir in chocolate paste.
- Beat eggs, sugar, salt, emulsifier, at high speed until pale and thick.
- Fold in flour and cocoa powder into egg batter with spatula until well blended. Fold in vanilla extract and butter-chocolate mixture, mix well. Make sure there are no butter left at the bottom of your bowl.
- Divide the batter into 3 equal parts (weigh it if you’re not sure). Pour 1 part of the batter into prepared pan, steam for about 10-15 minutes or until the surface sets.
- Open your steamer, sprinkle rice chocolate evenly on the first layer, then pour the second part of the batter. Steam for about 10-15 minutes or until the surface sets.
- Open your steamer, sprinkle rice chocolate/chopped dark cooking chocolate evenly on the second layer, then pour the third part of the batter. Steam for about 30-40 minutes or until the whole cake is done (do the toothpick test, if necessary).
- Take the pan out of the steamer, let cool on a rack. Turn the cake into cake board. Slice it nicely, serve.
- Mind you, this recipe yields a big super-rich cake. I mean, you can serve more than 20 guests using just this single recipe. So if you’re not expecting 20 chocolate-craving guests, I suggest you make half of the recipe.