CAKE CAKE CAKE CAKE: Four New, Easy, and Delicious Sous Vide Desserts!

Many of you may be familiar with how easy creme brulee and other custards are to make with sous vide, but did you know that you can use your Anova Precision Cooker to make other kinds of traditionally baked desserts, as well? We whipped up four brand new recipes for you these last couple of weeks, and they are all delectable, flourless, and easily made Keto/sugar-free with the substitutions suggestions provided. Are you ready to sweeten up your life a little more with sous vide desserts?

“Life is short. Eat dessert first.” ~ Jacques Torres

Short and Sweet

Most people I know enjoy a dessert every now and then. I know that I personally like to have a sweet on occasion, but am usually overwhelmed by both the size and the overly-high level of sweetness found in traditional dessert servings. These two factors are generally the reasons that my dining partners and I tend to share desserts when ordering out. They are also two factors that I took into serious consideration while writing the following recipes.First of all, these sous vide desserts are each only mildly sweet. The sweetener – whether you use actual sugar or a low-glycemic sugar substitute – can be appreciated as a component within a harmonious whole and not overbearing. They are made in little jars, already pre-portioned to allow you to feel indulgent without going overboard. And the recipes are so easy and ingredients so wholesome, you will feel as at ease enjoying any of the following sous vide desserts for breakfast, an afternoon snack, or as dessert at an intimate dinner party.

Before You Begin

A handful of points that may not be completely intuitive need to be made about cooking in jars:
  • Start out with room temperature jars and room temperature ingredients. Drastic changes in ambient temperatures can compromise the integrity of the jar, i.e., cause it to break! To avoid this, always start with room temperature jars, and allow warm jars to cool for a few minutes after removal from the bath before putting them in the refrigerator or ice bath should you choose to “shock” them.
  • Close the lids to “fingertip tightness” where this applies, or where screw-top jars are used. Fingertip tightness, demonstrated in the video below, allows the air pressure to be released from the jars while they’re cooking. This prevents in-bath shattering AND leaks of ingredients into the water.
What Is Fingertip Tightening from Anova Culinary on Vimeo.
  • It is safe and okay for your jars to either a) be fully submerged, and b) float or hover in the bath. Gravity will pull the ingredients below the water’s surface and cooking will still be even.
Floating Jars from Anova Culinary on Vimeo.
  • Use tongs to place these in the bath and remove them; 185ºF/85ºC is pretty hot, and we don’t want you to get burned, no matter how minor.
  • Jars with plastic lids will not work. The plastic lids will expand in the hot water and the ingredients will be compromised. We normally use Mason or Ball brand canning jars with two-part lids, but a single-part screw-top lid will work tightened to fingertip tightness, and we have also had success with the more traditional glass-lid-plus-rubber-seal type jars and hinged-lid with rubber seal jars. Fingertip tightness does not apply to those kinds of jars.

Sous Vide Chocolate Steamboat Cake

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Sous Vide Chocolate Steamboat Cake

Author: Chef Nicole Poirier

Recipe type: Dessert

Cuisine: N/A

Prep time: 5 minutes

Cook time: 1 hour

Total time: 1 hour 5 minutes

Serves: 4 servings

There is something so satisfying about rich, moist, decadent-tasting chocolate cake - and these little pots are fluffy, delicious specimens, for sure! This is a perfect dairy-free recipe for either an elegant dinner party or a mid-afternoon snack, and with the listed substitutions can accommodate Paleo, sugar-free, and Keto-style diets, as well.

Ingredients

  • 1/4 c/4 Tablespoons/40g almond meal/flour

  • 2 Tablespoons/11g unsweetened cocoa powder

  • 2 Tablespoons/35g granulated sugar/granulated sugar substitute such as Xylitol, Erythritol/monk fruit sweetener/coconut palm sugar

  • 1 teaspoon baking powder

  • 1/8 teaspoon cream of tartar

  • 1 egg

  • 2 Tablespoons avocado oil/vegetable oil

  • 1 Tablespoon water

  • 1/4 teaspoon vanilla extract

  • Extra equipment: 4 4oz/125ml canning jars, cooking spray or extra oil for greasing

Instructions

  1. Set your Anova to 185ºF/85ºC

  2. Combine the dry ingredients in a small mixing bowl

  3. Add the liquid ingredients and whip until the batter is a smooth consistency

  4. Place your jars on a work surface and grease lightly with cooking spray or additional oil

  5. Place nor more than 2 1/2 Tablespoons of batter into each jar if you want smooth tops. There may be a spoonful of batter left in the mixing bowl (and it's quite delicious!) but any more batter will cause the cakes to rise up to the lids. If presentation is not a worry, use it all. Attach the lids to "fingertip tightness" - slightly loose, what you can achieve by closing the jars with just your fingertips. This will allow the air pressure inside the jars to escape while cooking, ensuring that they do not shatter in the bath

  6. Place the jars into the bath. They may float - and that is okay! Set your timer for one hour and go about your business

  7. Remove the jars from the bath with tongs - the water is hot!

  8. Either enjoy straight from the jar, or loosen with a knife and invert on a plate. Completely perfect on their own, they are also well-complemented by ice cream, creme anglaise, and fresh berries!

This next recipe is so quick and easy, we made a video for it!

Super Easy Sous Vide Cinnamon Almond Cake from Anova Culinary on Vimeo.

Easy Sous Vide Cinnamon Almond Cakes

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Easy Sous Vide Cinnamon Almond Cakes

Author: Chef Nicole Poirier

Recipe type: Dessert

Cuisine: American, Keto, Paleo

Prep time: 5 minutes

Cook time: 2 hours

Total time: 2 hours 5 minutes

Serves: 4 servings

This perfectly portion-controlled cake tastes like a Snickerdoodle and a cinnamon bun joined forces to create a perfectly moist yet fluffy little cake. It also happens to be flourless, made with almond meal, and easily accommodates special diets like Keto and Paleo with the substitutions listed! You could make these for a dinner party, or to have a handful of low-carb treats throughout your week. AND, you could get even a little more creative by using Pumpkin Pie spice, ginger, or Quatre Epices, or more for a "spicier" option!

Ingredients

  • 2/3 c/ 65 g almond meal

  • 2 Tablespoons / 20 g granulated sugar/xylitol/monk fruit sweetener/erythritol

  • 1 teaspoon/ 4 g baking powder

  • 1/2 teaspoon / 1 g ground cinnamon

  • 1/8 teaspoon / .5 g cream of tartar

  • 1 large egg

  • 2 Tablespoons water

  • 2 Tablespoons melted butter

  • 1/4 teaspoon vanilla extract

  • Extra equipment: 4 1/2c/125 ml canning jars + oil/butter for greasing

  • 1/4 c/ 60 ml heavy/single cream

  • 1/4 c/2 oz/~60 g cream cheese or Neufchatel

  • 1 teaspoon fine sugar or sugar substitute

  • 1 lemon

Directions

  1. Set your Anova Precision Cooker to 185ºF/85ºC.

  2. Combine all dry ingredients and blend well with a fork.

  3. Add wet ingredients and mix well until mixture is smooth.

  4. On a flat work surface, grease your jars with cooking spray, butter, or oil.

  5. Distribute the batter evenly between the four jars.

  6. Attach lids, closing only to fingertip tightness.

  7. Submerge the jars in the bath for 2 hours.

  8. For cream cheese frosting - Zest 1 lemon and set aside that zest.

  9. Cut the lemon in half and juice into a small bowl.

  10. Combine cream, cream cheese, lemon juice, and 1 teaspoon of sugar or sugar substitute in a small bowl and whisk until smooth.

  11. Remove the jars from the bath.

  12. Either enjoy straight from the jar with a dollop of frosting (or not!) and lemon zest garnish, or slide a knife around the edge of the jar and invert on a small plate.

  13. Drizzle with frosting and garnish with lemon zest. Enjoy!

Sous Vide Blueberry Clafoutis

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Sous Vide Blueberry Clafoutis

Author: Chef Nicole Poirier

Recipe type: Dessert

Cuisine: French, American, Keto

Prep time: 5 minutes

Cook time: 1 hour

Total time: 1 hour 5 minutes

Serves: 4 servings

This recipe is bursting with blueberry, though not overly sweet, and has an almost unnameable texture as a true clafoutis should! Flan-like with a touch of bread pudding feel, this still-fluffy flourless dessert is best served warm and would marry well with freshly made creme anglaise. Feel free to substitute other kinds of berries or cherries in this classic French dessert. So delicious!

Ingredients

  • 1 egg

  • 1/4 c/60 ml heavy cream

  • 1/4 c/40g almond flour

  • 1 Tablespoon/12g granulated sugar/granulated sugar substitute

  • 2 teaspoons coconut flour

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon vanilla extract

  • pinch salt

  • 1/2 c fresh blueberries/alternative

  • Extra equipment: 4 4 oz/125 ml screw-top or hinge-closure canning jars

Directions

  1. Set your Anova Precision Cooker to 185ºF/85ºC

  2. Combine all ingredients apart from blueberries in a small mixing bowl and whisk until smooth

  3. Set up your jars on a work surface and grease with cooking spray or extra oil. Divide the batter evenly among the 4 jars. Top each with 2 Tablespoons of blueberries

  4. Attach the lids to "fingertip tightness" - slightly loose, what you can achieve by closing the jars with just your fingertips. This will allow the air pressure inside the jars to escape while cooking, ensuring that they do not shatter in the bath

  5. Place the jars into the bath and set the timer for 1 hour

  6. Remove the jars from the bath and enjoy warm with a little extra sprinkle of sugar, sugar substitute, or creme anglaise!

Sous Vide Flourless Lemon Chia Jar Cakes

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Sous Vide Flourless Lemon Chia Jar Cakes

Author: Chef Nicole Poirier

Recipe type: Dessert/Muffin

Cuisine: Californian

Prep time: 5 minutes

Cook time: 1 hour 30 minutes

Total time: 1 hour 35 minutes

Serves: 4 servings

So, there's a local bakery that makes these insanely delicious Paleo Lemon Chia cakes, and I would buy myself one each week when I did my personal grocery shopping. I swore that I would figure out how to make these almond-flour-based treats for myself, and tested these umpteen times before finding the perfect combination of ingredients. These moist muffin-like cakes are the healthy, flourless alternative to lemon poppyseed cakes of yore, and oh-so-fantastic paired with a fresh cup of coffee or tea! They each have 7g of protein, 18g fat, and less than 3 net carbs per cake if you use a sugar substitute, so each one will keep your body satisfied for HOURS!

Ingredients

  • 2/3 c/65g almond meal/flour

  • 3 Tablespoons/40-45g granulated sugar/granulated sugar substitute such as Xylitol, Erythritol, monk fruit sweetener

  • 1 Tablespoon/12g whole chia seeds

  • 1 Tablespoon/6g coconut flour

  • 1 teaspoon/4g baking powder

  • 1/4 teaspoon lemon extract

  • 1 egg

  • 2 Tablespoons avocado oil/vegetable oil

  • 1 Tablespoon water

  • Extra equipment: 4 4oz/125ml canning jars

  • Optional: zest of 1 lemon, as ingredient OR garnish!

Directions

  1. Set the Anova Precision cooker to 185ºF/85ºC

  2. Combine the dry ingredients in a small mixing bowl

  3. Make a well in the dry ingredients and add the wet ingredients. Mix until the batter is smooth

  4. Set up your jars on a work surface and grease with cooking spray or extra oil. Divide the batter evenly among the 4 jars. Attach the lids to "fingertip tightness" - slightly loose, what you can achieve by closing the jars with just your fingertips. This will allow the air pressure inside the jars to escape while cooking, ensuring that they do not shatter in the bath

  5. Place the jars in the bath and set timer for 90 minutes

  6. Remove from the bath and either enjoy straight from the jar or loosen the edges with a butter knife and invert onto a small plate for serving. Garnish with fresh lemon zest, additional chia seeds, and/or confectioner's sugar if desired!

About Shelf Life

While the cooking process is long enough and hot enough to technically pasteurize these cakes, and there is a noticeable vacuum seal that occurs during the cooking process, we do not recommend leaving these yummy treats out on the counter at room temperature for extended periods of time. They will last, unopened, for over a week in the refrigerator – but we doubt you and yours will be able to resist for very long! #toodelicious

A Sweet Ending

We hope that you are excited to incorporate more sous vide desserts into your repertoire, because we certainly had a tasty time making all of these recipes come to life! What are your favorite desserts, #anovafoodnerd fam? Anything you’d like to see us Anova-fy? Let us know in the comments!

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