- 200 gram unsalted butter, cubed
- 200 grams white chocolate
- 200 grams Dark Brown Sugar
- 180 grams hot water
- 20 grams golden syrup
- 2 teaspoon vanilla essence
- 150 grams plain flour
- 150 grams self-raising flour
- 2 eggs, room temperature
Pre heat oven to 150 degrees.
Oil and line 8 inch (20cm) cake tin with baking paper. Oil both under and on top of the paper.
Place chocolate into bowl. Blitz speed 9 for 5 seconds.
Add butter, sugar, water, golden syrup, vanilla essence. Heat on 60 degrees for 5 minutes.
Add in 150 grams plain and self raising flour. Mix on speed 5 for 30 seconds.
Scrape down sides of the bowl.
Add eggs one at a time on speed 5 and mix for a further 20 seconds.
Pour mixture into pan and bake for an hour and a half with a sheet of baking paper over the top of the tin to prevent burning.
Let cool in the tin at room temp for a couple of hours or put it in the fridge.
Tip out onto cookie rack to continue cooling down. Can wrap in cling wrap then foil and tied up in a plactic bag and frozen.
Cake texture is best after it has been frozen.
When going to use defrost cake in the fridge at least 12 hours before use.
Please leave any comments or photos of your cakes Nicole xxx
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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