- 110 grams white sugar
- 250 grams dark chocolate, good quality 70%
- 250 grams Butter cubed
- 5 eggs
- 5 egg yolks
- 70 grams plain flour or chestnut flour for gluten free
16minPreparation 5minBaking/Cooking 11min
8Recipe is created for
Pre-heat oven to 180°C
For individual servings, prepare muffin tin by greasing with butter and sprinkling with cocoa.
Add sugar to TM Bowl and process for 3 seconds, speed 8.
Add chocolate and grate for 4 seconds, speed 8.
Add butter and incorporate for 6 seconds, speed 6
Melt on 60°C for 2 minutes, speed 1. Continue melting, 60°C and stirring for 1 minute, speed 3.
Add eggs and egg yolks through lid while mixing on speed 3, finishing with the flour. Once flour has mixed in, stop TM.
Cook in pre-heated oven at 180°C, for 11 minutes. Take care not to over cook as the centres should be wet and chocolaty to bite into. Yum!
Serve warm with a Ganache (Everyday Thermomix cook book) and a few raspberries. Add ice cream if desired
Avignon Chocolate Cake dessert
Makes 10 if using dariole moulds or small muffin size or 6 medium muffin size.
Best served warm to experience the delicious soft chocolaty centre. Also great served with a raspberry coulis.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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