Haven't done a steam oven recipe for a while and this was unbelievable! There are fresh early strawberries around at the moment, so they are a perfect pair...with the obligatory dollop of fresh whipped cream, naturally! This was better the next day, stone cold, rather than steamy warm, but either way it is truly decadent and well worth using a bain marie to get the same result, if you don't possess a steam oven!
- 200 g butter
- 200 g dark chocolate melts
- 150 g ground almond meal (or blanched almonds and whiz them up yourself in the Thermomix)
- 200 g SR flour
- 4 eggs
- Dash of vanilla essence
- Large pie dish
Put butter and chocolate into Thermomix bowl and process on speed 9 for 15 seconds or until chopped.
Set timer for 5 minutes, temperature for 37 and then melt chocolate on the stirring function. (OR; Melt butter and chocolate together in MW on high for 2 minutes, stir until all melted and then transfer to Thermomix bowl.)
Insert butterfly attachment and then add eggs one at a time, beating between each addition.
Add flour and almond meal, then vanilla and continue beating on speed 4 until blended and aerated.
Spread into pie plate.
Process in steam oven for 1&1/2 hours or until set in centre.
Alternatively use individual moulds. Steaming should take a lot less time if you do this.
Remove and cool.
Serve with fresh sliced strawberries, whipped cream and a dusting of either cocoa or icing sugar.