- 175 grams Butter, Chopped
- 230 grams Dark chocolate, In pieces
- 200 grams Raw sugar
- 120 grams Plain flour
- 3 Eggs, Separated
- Icing sugar, For dusting
47minPreparation 7minBaking/Cooking 40min
8Recipe is created for
TM 5Please 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!
Please note, measuring cup must be in place for all mixing steps
1 Preheat oven to 180°C and line a 20cm round tin with baking paper or parchment paper.
2 Insert butterfly whisk, place egg whites into bowl and whip for 2 minutes, speed 3, or until soft peaks form. Transfer to seperate bowl. Rinse mixing bowl.
3 Place 180g of dark chocolate, butter and sugar into mixing bowl. Mix speed 1, 100°C, 3 minutes.
4 Add egg yolks and mix speed 2, 10 seconds.
5 Add flour and remaining dark chocolate and mix speed 3, 20 seconds.
6 Insert butterfly whisk, add egg whites and mix speed 2, reverse, 30 seconds.
7 Pour into prepared tin and bake at 180°C for 35-40 minutes until crusty on top.
8 Dust with icing sugar (if desired).
Enjoy warm with custard or cold with ice-cream!
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.