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1 Chocolate Hazelnut Cake

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Chocolate Hazelnut Cake

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Ingredients

12 slice(s)

Chocolate Hazelnut Cake

Cake

  • 200 grams dark chocolate, chopped
  • 150 grams Butter, chopped
  • 6 eggs, separated
  • 150 grams brown sugar
  • 190 grams hazelnut meal
  • 60 grams sour cream
  • 45 grams self-raising flour

Chocolate Ganache

  • 300 grams dark chocolate, chopped
  • 180 grams pure cream
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  • 6
    1h 30min
    Preparation 30min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      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.
  • 9
5

Recipe's preparation

    Cake
  1. Preheat oven to 170 and prepare tin (grease and line). I use the Tupperware Kugelhoph silicone form.

    Place chocolate pieces in bowl and chop 8seconds, speed 9
  2. Scrape down sides of bowl. Add chopped butter 1m 30secs, 95 degrees, speed 2
  3. Add sour cream 30secs, speed 3. Transfer to another bowl and set aside to cool. Wash and dry bowl.
  4. Place egg yolks and sugar into bowl and beat 2min speed 4 until thick and creamy
  5. Add chocolate mixture to sugar and egg yolk mixture and combine 20secs, speed 4. Scrape down sides the 20secs, speed 4.
  6. Add hazelnut meal and flour 30secs, speed 2.5. Scrape sides, 20secs speed 2.5.
  7. Using either a 2nd bowl, blade and lid with butterfly or a hand mixer, beat the egg whites until soft peaks form 3min 40 secs, speed 4.
  8. Fold the egg whites into the chocolate mixture using a metal spoon.
  9. Pour mixture into the prepared pan and bake for 1 hour or until moist crumbs stick to you skewer. Cool in the pan for 10 mins before turning out.
    10. Chocolate Ganache
  10. Place chocolate and cream in jug, 3-4 minutes, 60 degrees, speed 4. Cool slightly to thicken then pour over cake.
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Accessories you need

  • Butterfly
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Tip

A 2nd BBL makes this cake much quicker to make.

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.

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Comments

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  • 2nd BBL...what's that?...

    Submitted by Maryrogan on 2. January 2020 - 09:25.

    2nd BBL...what's that?
    It would be good to not use abbreviations because there are beginners here & it's easy to lose heart when instructions/tips are not clear.
    Thanks... mary

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