Steamed Chocolate Mudcakes with Orange Sabayon

Be Creative!
October 30, 2010
Dairy Free Raw Chocolate
November 20, 2010
 Steamed Chocolate Mudcakes with Sabayon – decadent and dairy free!

We enjoyed these little cakes for afternoon tea the other day.  I’ve been wanting to try steaming chocolate mudcakes in the Thermomix Varoma, and they worked really well, turning out lovely and moist, although they cracked open a bit – I just turned them upside down.  I think they could’ve done with a little more chocolate though (being the chocoholic that I am!!), so next time I think I’d put in some chunks of 70% cocoa chocolate.  I had some egg yolks in the fridge that needed using up, so I made sabayon too, and they tasted delightful together!  I use fresh orange juice in my sabayon instead of rum, and I use Rapadura instead of sugar, which gives it a lovely, rich flavour.  The cakes were still hot when we drizzled the sabayon over, so it kind of soaked in, but it still tasted delicious.

I got the idea for this mudcake recipe from the ‘Budget Busters’ Thermomix cookbook, but I’ve added a few of my own tweaks (of course!).  I also halved the recipe so it would fit in my Varoma in silicon cupcake cups, making fourteen to sixteen cupcakes, depending on the size of your silicon cups.

Steamed Chocolate Mudcakes
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  1. 40g extra virgin macadamia oil (or avocado oil for nut free)
  2. 200g cool water
  3. 1 tsp vanilla extract
  4. 20g balsamic vinegar
  5. 1 tsp baking soda
  6. 100g Rapadura or coconut sugar
  7. 25g honey
  8. 260g spelt flour or gluten free plain flour
  9. 30g cacao powder (or cocoa)
  10. pinch sea salt
  11. dark, dairy free chocolate chips, optional
  1. Place all the ingredients into the Thermomix bowl (or food processor) in the order listed and mix for 30 sec/speed 6.
  2. Scrape down sides of bowl and mix for a further 10 sec/speed 6.
  3. Pour into ungreased silicon cupcake cups (only fill a little over half way!) and place in the two layers of the Varoma.
  4. Pour room temp water into the Thermomix bowl to just above the blades, place lid and Varoma on top, and cook on Varoma temperature, 20 mins/speed 2.
  5. Remove Varoma and set aside while you make the sabayon.  (Or you could make a chocolate sauce or vanilla custard to drizzle over instead.)
Quirky Cooking
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  1. 1 whole nutmeg (or ground nutmeg)
  2. 80g Rapadura or coconut sugar
  3. 5 egg yolks
  4. 5 tblspns fresh orange juice
  5. 1 tsp vanilla bean paste
  1. Make sure the Thermomix bowl is clean and dry.  Place nutmeg in bowl and grind 10 sec/speed 9. Remove from bowl and set aside.
  2. Mill the sugar 20 sec/speed 9.
  3. Add 1 tsp of the ground nutmeg and remaining ingredients to Thermomix bowl and cook for 8 mins/80C/speed 4.  (You can use the butterfly if you like - it makes it lighter and fluffier.)
Quirky Cooking

 Now turn the cupcakes out of their cups, place them upside down on a plate, and drizzle over some sabayon… Enjoy!



  1. Anonymous says:

    I tried these today and used silcone muffins cups and they turned out great, they did break at the top but I thought that looked cute so didn’t worry about turning them upside down to serve.
    I didn’t try the sauce., maybe next time


  2. Jo Whitton says:

    Glad you liked it, Gill! 🙂

  3. I can’t wait to try these. I’ve done the lemon cakes from the Veroma Demo and am always on the lookout for more veroma recipes – especially sweets.

  4. Jen dixon says:

    Hi Jo, What can I replace the corn flour with in the gluten free flour recipe? I am corn intolerant and GF. Thanks!

  5. JD_JD says:

    Hi Jo, your recipes are becoming staples in our kitchen! I
    want to cook a big batch of your chocolate raspberry
    mudcakes for a birthday. But it will be too many batches to
    steam so do you think they will work in the oven? If so,
    Have you got a recommendation for cooking time in the
    oven? Otherwise I will give it a bash and let you know how
    they worked out!

  6. Jo Whitton says:

    Ok, oven times should be similar I think, about 20 minutes on 180C. Hope they work well!

  7. Fail. If you put Baking Soda on top of vinegar and it fizzes you loose all your CO2 and it ends up dense and not rising, like mine.

  8. Lucinda says:

    Hey there- this one didn’t work for me either. I used GF flour and they were like rubber. I wond if it was the flour or the Baking soda onbtop of the vinegar as Paul ays above.. Never mind. Cook and learn

  9. Tracey says:

    I made these for the first time tonight and they turned out perfect! Yummy with cream and strawberries 🙂

  10. Sarah Mitford-Burgess says:

    First steamed puddings are happening NOW in my varoma..Thanks for another styling recipe.. 🙂

  11. Judelbugs says:

    Im looking at this and realizing… sticky date pudding could probably work this way too… fully cooked in the TM… very excited

  12. […] The mudcake recipe is one I posted ages ago, with a recipe for orange sabayon. It’s here: Steamed Chocolate Mudcakes with Orange Sabayon. […]

  13. lydia says:

    how do i store the remainder, are they ok to eat cold from fridge? thx heaps

  14. Sarah says:

    Hi Jo is there something I can use instead of the balsamic vinegar as I’m intolerant?

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