Steamed Brownies

Steamed brownies.... ha!

Frankly never liked brownies as I found them to be too dense and crumbly for my liking, some even taste dry. But this one... is steamed. So it's better.

The recipe uses emulsifier, so it's pretty easy to make. I might try another time w/o the ovalette, change the method and see how it goes.

Mike loves this, but people who are not crazy for chocolates will find this way too chocolatey. I adapted the recipe from Pennylane's Kitchen but u may still follow the original recipe exactly.

Ingredients
5 eggs
2 egg yolks
180gr caster sugar
1/2 tsp salt
10 gr emulsifier (ovalette)
1 Tbsp baking rhum (I omitted this)
150 gr flour, sifted
10 gr cornstarch
50 gr cocoa powder (dutch processed), sifted
150 gr butter
220 gr milk cooking chocolate ( I used Cadbury milk chocolate, which is a eating chocolate, and I didn't half the amount, used the whole big bar, therefore I reduced some sugar and some butter amount from the original recipe . The original recipe also called for chocolate paste, which I omitted, so I took up the courage to replace that with more chocolate)
Rice chocolate/chopped dark cooking chocolate, for filling.(I used choc rice, somehow I regretted it. Maybe dark cooking choc will be a better choice)

Instructions:

1. Line 8 inch round pan with baking paper. Prepare your steamer(it’s gotta be bigger than the pan ). Fill it with sufficient water and bring it to boil on high heat.
2. Melt butter, and milk cooking chocolate. Let cool.
3. Beat egg yolks, egg whites, sugar, salt, emulsifier, baking rhum (I omitted this), flour and cornstarch at high speed until pale and thick.
4. Fold cocoa powder into egg batter with spatula until well blended. Fold in the butter-chocolate mixture, mix well. Make sure there are no butter left at the bottom of your bowl.
5. Divide the batter into 3 equal parts (weigh it if you’re not sure). Make sure the water is steaming hot now. Pour 1 part of the batter into prepared pan, steam for about 10 minutes or until the surface sets.
6. Open your steamer, sprinkle rice chocolate/chopped dark cooking chocolate evenly on the first layer, then pour the second part of the batter. Steam for about 10 minutes or until the surface sets.
7. 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 20 minutes or until the whole cake is done (do the toothpick test, if necessary).
8. Take the pan out of the steamer, let cool down totally on a rack. Turn the cake into cake board. Slice it nicely, serve.

Oh ya one thing, I found that after I changed my wok lid from aluminium to stainless steel, steamed cakes seem to have taken the waves. So to my readers who tried my steamed cupcakes and had waves, is the cover u used stainless steel? My friend who made my seri muka also confirmed my point. Test first, it's just my assumption. If ur steamer cover is stainless steel, try high heat for the first layer, if it's wavy, steam the 2nd layer with medium high. If it's still wavy, use medium. I used medium high for my last layer and it had less waves than my first 2 layers.

I cut this brownie way too sooon...... See how the gooey chocolate flowed down like a waterfall????

I waited longer, let it cool down further and it was much better.

DO NOT REPEAT MY STUPID MISTAKE OF CUTTING THE BROWNIE TOO SOON!!!

Patience is a virtue..something that I lack :)

Care for a slice?
Yum yum!!!!