Sous Vide Chocolate Steamboat Cake
Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, Fra ...
Ingredients for 4
1/4 c/4 Tablespoons/40g almond meal/flour
2 Tablespoons/11g unsweetened cocoa powder
2 Tablespoons/35g granulated sugar/granulated sugar substitute such as Xylitol, Erythritol, Swerve/monk fruit sweetener/coconut palm sugar
1 teaspoon baking powder
1/8 teaspoon cream of tartar
2 Tablespoons avocado/vegetable oil
1 Tablespoon water
1/4 teaspoon vanilla extract
Extra equipment: 4 4oz/125ml canning jars, cooking spray or extra oil for greasing
Set your Anova to 185ºF/85ºC
Combine the dry ingredients in a small mixing bowl
Add the liquid ingredients and whip until the batter is a smooth consistency
Place your jars on a work surface and grease lightly with cooking spray or additional oil
Place nor more than 2 1/2 Tablespoons of batter into each jar if you want smooth tops. There may be a spoonful of batter left in the mixing bowl (and it's quite delicious!) but any more batter will cause the cakes to rise up to the lids. If presentation is not a worry, use it all. Attach the lids to "fingertip tightness" - slightly loose, what you can achieve by closing the jars with just your fingertips. This will allow the air pressure inside the jars to escape while cooking, ensuring that they do not shatter in the bath
Place the jars into the bath. They may float - and that is okay! Set your timer for one hour and go about your business.
Remove the jars from the bath with tongs - the water is hot!
Either enjoy straight from the jar, or loosen with a knife and invert on a plate. Completely perfect on their own, they are also well-complemented by ice cream, creme anglaise, and fresh berries!