Serves 6 to 8

Ingredients:

• Butter, 80 grams
• Fresh Milk, ½ cup
• Castor Sugar, ½ cup
• Vanilla Essence, ½ teaspoon
• Dark Chocolate, 45 grams (melted)
• Espresso Powder, 1 teaspoon
• Eggs, 2 (lightly beaten)
• All-Purpose Flour, ¾ cup (sifted)
• Baking Soda, ¼ teaspoon (sifted)
• Baking Powder, ¾ teaspoon (sifted)
• Dark Cocoa Powder, ½ cup (sifted)
• Salt, ½ teaspoon
• Walnuts, to preference (chopped)
• Chocolate Syrup, to preference
• Strawberries, to garnish
• Blueberries, to garnish

Tools:

• Steaming Rack, 1
• Round Baking Tin, 1 (greased with butter)
• Aluminium Foil

Instructions:

1. In a saucepan, add in butter, fresh milk, castor sugar and stir over low heat till butter and sugar are melted. Place butter mixture in a large mixing bowl and set aside to cool down.
2. When cool down, add in melted dark chocolate, espresso powder, vanilla essence and eggs in the large mixing bowl. Mix evenly and set aside as wet mixture.
3. In a bowl, add sifted all-purpose flour, baking powder, baking soda, dark cocoa powder and salt. Mix evenly and set aside as dry mixture.
4. Add dry mixture in three batches into the wet mixture of the same large mixing bowl, mix it evenly with a spatula after every batch before mixing the next batch. Place walnuts into the cake batter mixture.
5. Pour cake batter mixture into baking tin till ½ full and cover with aluminium foil.
6. In a Thermos® Shuttle Chef® Inner Pot, place in the steaming rack, add water till 1/3 full and place the baking tin with cake batter onto the steaming rack.
7. Bring the water in the inner pot to a boil under medium heat and simmer for 30 minutes.
8. When boiling, close inner pot with lid and transfer it into the Shuttle Chef® Outer Pot. Let it sit aside for at least 3 hours, for vacuum insulation cooking.
9. Before serving, drizzle with chocolate syrup and garnish with strawberries.

Notes:

• This recipe is based on using a 4.5L Thermos® Shuttle Chef® KBG-4500. Ingredients and tools can be adjusted or replaced for different Shuttle Chef® inner pot sizes and capacities.
• Both steaming rack and baking tin have to fit well into the Shuttle Chef® inner pot when the lid is closed, and the baking tin must be easily placed into the Shuttle Chef® when filled with contents.

Photos and recipe courtesy of Thermos Singapore team.