Nutritional Info

Nutrition Facts

Serving Size 1 (31g)

Calories 102
Calories from Fat 23 (23%)
Amount Per Serving %DIV
Total Fat 2.6g 4%
Saturated Fat 0.9g 5%
Monounsaturated Fat 1.2g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 101.3mg 34%
Sodium 37.1mg 2%
Potassium 28.6mg 1%
Total Carbohydrate 15.4g 5%
Dietary Fiber 0.4g 2%
Sugars 0.1g
Protein 2.8g 6%

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Light And Delightful Steamed Chocolate Cake (mushi Chokoreito Keiki)

Recipe Description
I developed this recipe for chocolate lovers. Steaming produces a very moist, rich chocolate cake without the use of butter or cream. If you don't have time to make the sweetened orange strips that are added to the cake, use 2 to 3 tablespoons bitter orange marmalade instead, and add the orange liqueur along with the marmalade to the melted chocolate.
Prep time
50 min
Cook time
1 hr 5 min
Ready In
1 hr 55 min


Serves Tool

Serves To:USMetric
8   oranges
1 2/3 Cup(c)  sugar
2 Tablespoon(T)  orange liqueur
1 Cup(c)  cake flour
1/2 Cup(c)  joshinko (rice flour)
12 Ounce(oz)  bittersweet chocolate, broken into rough pieces
2/3 Teaspoon(t)  salt
6   eggs, separated


You will need a 9 to 10 inch diameter, 3 inch deep cake pan, preferably spring form, lined with parchment paper. In a large pot of boiling water, blanch the whole oranges for 10 to 20 seconds. Drain the oranges, and rinse them under cold running water. Wipe them dry with paper towels. Remove the outer rinds in thin strips with a zester, or use a vegetable peeler to make wide strips. Slice the rind pieces into narrow strips. Reserve the oranges. In a medium pot, bring 1 quart water to a boil over medium heat. Add the orange strips, and cook them until tender, 5 minutes. Drain the orange strips in a colander, and cool them in a bowl of ice water. Drain them again, and wipe them dry with paper towels. In a small saucepan, bring 1 cup of the sugar and 6 tablespoons water to a boil over medium heat. Cook the mixture, stirring, until the sugar is dissolved. Remove the saucepan from the heat, and add the orange strips and liqueur. Let the mixture stand for 30 minutes. You can refrigerate the orange strips in a covered container for up to a week before making the cake, or freeze them for later use. Place a bamboo or metal steamer basket over plenty of water in a deep pot over high heat. Into a medium bowl, sift the two flours. In the top of a double boiler over a medium pot of gently simmering water, combine the chocolate and 4 tablespoons water. Stir occasionally until the chocolate is melted. Add the orange strips and their syrup, about 1/4 cup, and stir. Remove the mixture from the heat. Add the egg yolks to the chocolate mixture one at a time, mixing thoroughly after each addition. In a bowl, beat the egg whites with the remaining 2/3 cup sugar until fairly stiff, shiny peaks form. Stir one quarter of the egg whites into the chocolate mixture. With a wooden spatula, fold in the remaining egg whites, and mix gently but thoroughly. Fold in the flour mixture. Mix thoroughly, but do not deflate the egg white foam. Immediately pour the chocolate mixture into the parchment lined pan. Transfer the pan to the hot steamer, and steam the cake for 45 minutes. Check for doneness by inserting a wooden skewer. The skewer will emerge a little wet when the cake is done. Turn the cake out of the pan onto a rack, cover the cake with a dry cotton cloth, and let the cake cool. Chill it in the refrigerator. Completely peel the oranges, and section them. Serve the cake with the orange sections and the remaining orange syrup in the saucer.

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