Butter and flour a 1.5-litre (6-cup) stainless-steel hemispherical mixing bowl
about 9 cm (3 1/2 inches) deep.
Prepare a bain-marie by laying a dish towel on the bottom of a Dutch oven or other pot large enough to hold the mixing bowl.
In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.
In another bowl and using an electric mixer, cream the butter and brown sugar. Add the eggs one at a time and beat until smooth. Add the chocolate while mixing. With the mixer on low speed, add the dry ingredients, alternating with the milk.
Scrape the batter into the buttered and floured mixing bowl. Cover with aluminum foil and seal well, crimping the foil with your fingers. Set the bowl in the bain-marie. Pour enough water into the Dutch oven to come 1/4 of the way up the side of the bowl. Bring to a boil on the stovetop. Cover, reduce the heat and simmer gently until a toothpick inserted in the centre of the cake comes out with a few crumbs attached (not completely clean), about 80 minutes. Add more water as needed during cooking. Remove the bowl from the Dutch oven. Poke a few holes in the aluminum foil and let cool. Remove the foil. Gently run a thin, flexible spatula around the inside of the bowl to free the cake. Place a plate on the bowl and invert to unmould.
Serve warm or cold with mocha sauce.
Place the chocolate in a bowl. Set aside.
In a small saucepan, bring the cream to a boil. Off the heat, add the coffee beans and let infuse for about 5 minutes. Strain the hot cream through a fine mesh sieve directly onto the chocolate. Let stand for 2 minutes.Stir with a whisk until smooth. Serve warm.
Steamed, not baked, this cake is wonderfully moist. Try it!
You can replace the coffee beans with 15 ml (1 tablespoon) instant coffee, in which case you should skip the infusion step.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.