If you are craving chocolate cake but do not have an oven, this recipe provides three easy recipes to satisfy your chocolate cravings. In the first recipe, add 40 ml of vegetable oil in a mixing bowl with four tablespoons of milk and stir well with a hand whisk to emulsify the oil. Sift three tablespoons of cocoa powder and six tablespoons of cake flour into the milk mixture and mix well until you have a light dough-like consistency.

Separate 3 egg whites from the yolks, add the yolks to the cake batter and mix well until the egg yolks are incorporated into the batter. Set it aside. In another mixing bowl with the egg whites, add a few drops of lemon juice and start beating the whites on medium-high speed until they start to foam. Add 65 grams of granulated sugar to the egg whites in three additions while beating the mixture quickly.

Continue beating until the meringue forms stiff peaks. Add a third of the meringue to the egg yolk mixture and mix well. Add the rest of the meringue and mix in until you have a smooth batter with no visible meringue. Prepare a 15cm/6inch cake pan and wrap it with aluminium foil to prevent water from getting in. Then, pour the cake batter into the pan and cover the top with another layer of aluminium foil to prevent water vapour from getting into the cake.

Place the pan in a steamer and steam over medium heat for 45 minutes. Once done, remove the aluminium foil immediately and let the cake cool upside down. Once cooled, unmold the cake, slice, and serve. In the second recipe, add 150 grams of dark chocolate, three tablespoons of sugar, half a cup of cornstarch, two and a half cups of milk, and two egg yolks to a saucepan and mix well. Place it over low heat and stir as it heats.

The chocolate will melt slowly and thicken, removing it from the heat once it bubbles. Prepare a container, round or square and brush the inside with oil, then pour the chocolate batter into the container and smooth the top with a spatula. Cover the top with plastic wrap, keep the wrap on the surface, then chill in the fridge for 4 hours or overnight. Remove the plastic wrap from the refrigerator after 4 hours, then invert the cake on a plate.

Dust with cocoa powder and serve. For the third recipe, peel two ripe bananas into a mixing bowl and add two eggs, four tablespoons of cocoa powder and half a teaspoon of baking powder. Puree with an electric mixer to form a smooth mixture. Prepare a bowl, and any side will do. Then, line the sides with parchment paper and pour the batter into the bowl. Microwave for 5 minutes, then remove from the microwave and let it cool. Once cooled, spread chocolate hazelnut on top and enjoy or put it in the fridge for about 30 minutes and enjoy chilled.


Recipe 1

  • 40g (3 tbsp) Oil
  • 55ml (4 tbsp) Milk
  • 20g (3 tbsp) Cocoa powder
  • 50g (6 tbsp) Cake flour
  • 3 Eggs
  • 2g Lemon juice
  • 65g (5 tbsp) Sugar

*Cake pan size 15cm/6′
*Steam for about 45 minutes

Recipe 2

  • 150g (3/4 cup) Dark Chocolates
  • 38g (3tbsp) Sugar
  • 60g (1/2 cup) Corn starch
  • 600g (2.5 cup) Milk
  • 2 Egg yolk
  • Cocoa powder

*Refrigerate for about 4 hours or overnight

Recipe 3

  • 2 Bananas
  • 2 Eggs
  • 30g (4tbsp) Cocoa powder
  • 2.5g (1/2tsp) baking powder
  • Chocolate hazelnut spread

* Bowl size: 12cm
* Microwave for 5 minutes