Recipe: Steamed Chocolate Cake (flourless, Czechoslovakian)

STEAMED CHOCOLATE CAKE

6 eggs, separated
1/2 cup (1 stick) unsalted butter at room temperature, cut into pieces
1/3 cup sugar
1 1/4 cups (5 ounces) finely ground almonds
8 ounces German (sweet) chocolate, melted
Sweetened whipped cream (for serving)

Butter an 8-cup fluted or regular tube pan that does not have a removable bottom. You will need a
steamer rack for your wok.

In the large bowl of an electric mixer, beat the egg whites on high speed until stiff and glossy but not dry. Set aside.

In another mixer bowl, beat the butter and sugar on medium speed until light. Mix in the egg yolks. Add the almonds and stir to combine. Blend in the chocolate. Using a rubber spatula, gently stir in the egg whites. Spoon the batter into the prepared pan and cover with a tight-fitting lid or heavy-duty aluminum foil.

Fill a wok 1/2 to 2/3 full of water and bring to a boil over high heat. Reduce the heat to medium and fit a steamer rack in the wok, or invert a custard cup or other heatproof cup in the wok and set a heatproof plate atop it. Place the cake pan on the rack or plate.

Cover and steam for 1 hour, or until a knife inserted into the center of the cake comes out clean. Check the water level occasionally and add more boiling water as needed.

Preheat the oven to 350 degrees F.

Using pot holders, remove the pan from the wok. Uncover slightly and put in the oven for 5 minutes, to help dry out any excess liquid in the cake. Cool for 5 minutes, then invert the cake onto a serving plate. Serve warm with sweetened whipped cream.

Servings: 6-8
Adapted from source: Wok Every Day by Barbara Grunes and Virginia Van Vynckt