How To Make Chef Miko Aspiras’ Steamed Dark Chocolate & Peppermint Cake
Yes, you can make something this delicious in just a few steps! Using Teka's trusty steam oven, baking becomes a breeze.
This recipe makes 10 mini cakes.
What you need for the steamed chocolate cake:
75 g butter
150 g milk
125 g white sugar
125 g all-purpose flour
60 g cocoa powder
3 g baking soda
3 g baking powder
A of pinch salt
3 g vanilla extract
What to do:
Pre-heat Teka steam oven to 100C
Sift together flour, cocoa, baking soda, baking powder, and salt.
Combine butter, sugar, and milk in a small saucepan, then cook until sugar is dissolved.
In a mixer with a whisk attachment, beat the egg and vanilla until there’s a soft peak, add in butter mixture and whisk until combined.
Gradually fold in the dry ingredients onto egg mixture.
Pour mixture on desired molds (greased and floured).
Steam bake for 30 minutes or until baked through. Afterwards, cool down, remove from mold, then place in racks and cool inside the chiller.
Proceed to make the ganache.
What you need for the peppermint chocolate ganache:
200 g heavy cream
50 g milk
250 g dark chocolate
5 g Peppermint extract
What to do:
Scald the milk and cream, then pour the mixture chopped chocolate. Stir until texture is smooth.
While still runny and warm, pour onto the cooled cakes to cover the top and sides. Let the cakes set inside the chiller.
You can stop here and serve the cake since they’re already decadent enough. However, you can proceed to decorate as you wish if you want to take it to the next level.
In the Philippines, Teka is distributed by Kuysen Enterprises. (website here).
Recipe by Miko Aspiras, images by Kuysen Enterprises