Bindy's White Chocolate & Raspberry Mud Cake

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Bindy's White Chocolate & Raspberry Mud Cake

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Ingredients

15 person(s)

Bindy's White Chocolate & Raspberry Mud Cake

400 grams raw sugar
200 grams white chocolate
250 grams Butter
360 grams Boiling water
200 grams Self Raising Flour
200 grams plain flour
10 grams Vanilla Bean Paste, or two vanilla bean pods
3 eggs
300 grams frozen or fresh raspberries

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6

1h 45min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
- Recipe is created for
  TM 21
9
Birthday Children birthday Party

Recipe's preparation

Add 400g raw sugar to bowl, mill speed 10, 5 seconds

Add 200g white chocolate broken into pieces on top along with 250g cubed butter

Pour 360g of boiling water over the top and allow to rest for a few minutes

Mix 30 seconds, speed 3

Add 200g self raising flour & 200g of plain flour

Mix 10 seconds, speed 4. Scrape sides down & repeat

Add 10g vanilla bean paste and 3 eggs

Mix speed 4, 15 seconds

Line 23-25cm cake tin (or split into two 20cm cake tins) and add half the raspberries on the bottom of the tin

Pour half the cake mixture on top of the raspberries

Add remaining raspberries over the cake mixture

Add remaining cake mixture over the raspberries ensuring the layered berries are coated somewhat in mixture

Bake at 150°C for 1 hour & 30 minutes or until cooked.
Rotate every 20 minutes while cooking to ensure even cooking

Once cooled, ice with white chocolate ganache or swisse meringue buttercream.

Accessories you need

Spatula TM5/TM6
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Tip

Mud cakes are best frozen once cooked & cooled. Bring out to room temperature the day before serving and ice/decorate

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.