STEAMOVENCOOKING with Tenina

Today I had the luxury of a quiet rainy day and so tried a luscious recipe that will leave you licking the plate!!! I have posted it on www.steamovenrecipes.com but will post it here too. I called it
“Dark Chocolate Torte with Berry Glaze.”

NEED:
2/3 cup couverture choc bits
250 grams unsalted butter
1/4 cup cocoa powder
1 teaspoon espresso powder
5 large eggs
1 cup caster sugar

DO:
Melt butter and chocolate on induction (2)
Meanwhile butter bottom of small springform pan.
When butter and chocolate are melted, whisk in
cocoa and espresso powder.
Allow to cool.
Using electric mixer, beat eggs and sugar until thick,
(around 6 minutes)
Fold in chocolate mixture.
Pour into prepared pan.
Process in steam oven 1 hour.
Cool completely on wire rack.

SERVE:
Make glaze with 1/2 cup coverture pieces,
1 cup frozen berries of choice and a dash of brandy,
all in a pan on induction 2 until blended.
Pour over cake, serve with extra fresh berries and cream.

If you can manage to just have one piece, please tell me your secret!
Enjoy!

Have you ever felt like a risotto was out of your league? Try steaming one. Take 1 cup of arborio rice, 2 cups of chicken stock and a dash of white wine. Place in a flat ceramic dish and process in steam oven for 25 minutes. In the meantime fry up some chopped onions, garlic, mushroom in a little olive oil without browning. When rice is done, stir through fried mix and add grated parmesan cheese, 1/2 cup of whipping cream, some fresh herbs of your choice, freshly ground salt and black pepper. Serve immediately as a side dish or add other vegies (steamed asparagus, brocollini, pumpkin etc) for a light lunch.
You have to be a lateral thinker with the steam oven. Try steaming a custard instead of baking it. Try steaming a cake recipe instead of baking it and make sure you let us all know how you go with it!!
Bon Appetit