Steam ovens are designed to be healthy- right? But that doesn’t mean you can’t have a little bit of decadent fun! Our friends over at Neff have created this delicious recipe for a chilli chocolate truffle cake that we just had to try! If you have a steam oven (or are ready to buy one) then this recipe is a must!

 

Ingredients

250 ml espresso coffee (we used our Jura coffee machine for the perfect pour)
200 g dark brown sugar
3 cinnamon quills
1 tsp chilli flakes
½ tsp chilli powder
1 tsp vanilla bean paste
400 g unsalted butter, cubed, room temperature
375 g 70% Cocoa Dark Chocolate, broken into squares
200 g 45% Cocoa Dark Chocolate, broken into squares
8 eggs, beaten
Cocoa powder and berries, for garnish

Method

Grease a 23cm round cake pan and line the base with baking paper.

Combine espresso, sugar, cinnamon quills, chilli flakes, chilli powder and vanilla in a saucepan. Heat saucepan over medium-low heat for 20 minutes to infuse the flavours and dissolve the sugar. Strain mixture through a fine sieve, discarding the chilli and cinnamon quills; return coffee mixture to a clean saucepan; add butter and chocolate; stir over low heat until melted and mixture is smooth; remove from heat.

Add eggs, mixing until well combined. Strain through a fine sieve into the prepared cake pan; loosely cover with foil.

Place on a wire rack in the steam oven. Set oven to 80°C FullSteam and cook for 55 minutes. The cake should have a slight wobble once baked. Remove cake from steamer and allow to cool down in the pan, before placing in the fridge for 6-8 hours until chilled. Turn out onto a plate for serving and sprinkle a thin layer of cocoa powder over the top. Garnish with berries of your choice.