Soft Chocolate Steamed Bread
4 ingredients
25 steps
Ingredients
- 30 to 35 grams Chocolate bar
- 50 ml or 55 grams Heavy cream
- 1/2 Egg
- 100 grams Pancake mix
Directions
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1Break up the chocolate with your hands, and put into a large heatproof bowl.
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2Melt the chocolate in the microwave (about 1 minute at 500w).
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3In the summer, microwave it for a bit less time.
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4When the chocolate is melted, add the cream and mix with a whisk.
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5Add the beaten egg and mix well.
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6Add the pancake mix and mix well.
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7It's a pretty stiff batter.
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8Use a spoon to fill the aluminium foil cups evenly.
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9Put about 1cm of water in a frying pan, and put in the filled cups from step 5.
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10Start heating.
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11When the water comes to a boil, cover with a lid, turn the heat down to low, and steam for 10 minutes.
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12If a skewer inserted into the middle of one comes out clean, they're done!
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13I use both aluminium and plastic cups.
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14The batter is quite stiff so you can make it with aluminium cups only, but when the batter rises, the foil can spread out and the batter may run.
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15So using rigid plastic cups prevents that.
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16This is optional, but if you cover the lid with a kitchen towel when steaming, you don't have to worry about condensation dripping on the bread.
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17I chopped up some chocolate (not listed in ingredients) and mixed them into the batter.
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18I tried making a white chocolate version.
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19Put 1/3 of the batter in a mug, cover loosely with plastic wrap, and microwave - 1 minute at 500W.
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20Since the edges cook slower than the middle, stick a skewer in near the edge, and if the batter is still uncooked, microwave for an additional 10 seconds.
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21Repeat if needed.
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22It has a different texture from the steamed version, but it's so easy to make.
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23Try adding 1 1/2 heaping teaspoons of matcha to the white chocolate batter, and add chopped chocolate (not listed) I love this combination.
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24When melting the chocolate, if you heat it for too long you may burn it.
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25Try microwaving it for a short time, and adding more time as needed.
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