Butter sides and line the base of a small springform pan that will fit inside your Varoma. About 19cm is max size.
Place chocolate and butter into TM bowl and mill 8 sec/speed 6.
Melt 5 min/50°C/speed 1.
Add cocoa and espresso and beat 4 sec/speed 6.
Add eggs and sugar and beat 20 sec/speed 5-6.
Spread into prepared tin and place into the Varoma dish.
Pour 1L water into the TM bowl. Set Varoma into position.
Steam cake for 45 minutes. Meanwhile, preheat the oven to 180°C.
When cake has finished steaming, transfer carefully to the oven and cook a further 10 minutes.
Cool completely on wire rack.
To make Glaze, place all ingredients into TM bowl and melt together 4 min/50°C/speed 1. Strain if desired. Pour over cooled cake. Allow to set. Serve with berries and whipped cream on the side.
Serve with extra fresh berries and cream.