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Garnish the cheese cake with berries sauces, compote, or even place a small amount of sour •
cream of the side to make a rich and delicious indulgent dessert.
Chocolate Cake
Serving size: 6 persons
Preparation Time: 35 minutes
Total Cooking Time: 40 minutes
Ingredients Preparation Method
125g Butter Cut into 1-inch chucks and allow to
soften at room temperature
125g Sugar ---
100g Plain Flour Sieve well with cocoa powder
25g Cocoa Powder Sieve well with plain our
4 Large Eggs ---
Margarine/Softened
Butter
Grease the inner pot with a soft brush
Preparing cake batter
1 Allow the butter to soften at room temperature.
2 In a mixing bowl, cream the butter and sugar with an Electric Hand Mixer until light and uffy
(high speed for approximately 5 minutes). Scrap the sides of the bowl with spatula to ensure the
ingredients are incorporated during mixing.
3 Continue high speed, add in our, cocoa powder, and mix till combine. Scrap the sides of the
bowl with spatula to ensure the ingredients are incorporated during mixing.
4 Continue high speed, add eggs (one at a time) through the mixture, and mix only until combined.
Do not overmix. Scraping the side of the bowl to make sure all the ingredients are incorporated.
Cooking Instructions
Note: Follow “Dessert Cooking Menu” section for details operating procedure of the Variety Cooker.
1 Grease the inner pot with margarine/softened butter and then pour the cake mixture into it.
Press the • [Dessert] button to select the [Chocolate Cake] submenu, close the lid and
press the [Cook]/[OK] button to cook for 40 minutes.
2 The Variety Cooker beeps to indicate that the cooking process is nished. Remove the inner
pot from the Variety Cooker. Let the cake cool down in the inner pot for 15 minutes. Then turn
the inner pot upside down to ip the cake onto a plate. Ready to serve. Or you can chill the
chocolate cake overnight and then serve cold with fruits, compote.
Perfect Chocolate Cake Hints and Tips
Prepare the cake batter in advance of cooking.•
Always bring the ingredients to room temperature before mixing.•
To soften the butter quickly: cut butter into 1-inch chucks between 2 large pieces of wax •
paper and smash through with a rolling pin. When the butter is about ⅛ to ¼ inch thick, lift
out wax paper and peel away the butter (before it gets too soft to peel).
Do not replace butter with margarine, shortening or part-butter products, or the cake will •
not raise properly.