Chocolate (Lavender) Cake

You are here:

Print to PDF

[X]

Print recipe

Chocolate (Lavender) Cake

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

12 portion(s)

Ingredients

1/2 tsp dried edible lavender, (optional)
180 g Granulated sugar
200 g good-quality dark chocolate, broken into pieces
150 g Butter, at room temp
4 eggs, separated
75 g plain flour

Add to shopping list

6

40min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Afternoon tea Dinner Baking Birthday Buffet Everyday Holiday Kids in the kitchen Party Picnic Easy British & Irish Cake Gateau Dessert Father's Day Grandparent's Day Mother's Day New Year’s Eve Valentine’s Day

Recipe's preparation

Method

Preheat the oven to 200° C. Butter the bottom and sides of a 10-inch sandwich tin/cake pan and line the bottom with baking paper (waxed paper).

If you wish to give your cake a lavender twist, make Coralie’s Easy Lavender Sugar: Weigh the sugar into the Thermomix bowl using the built-in weighing scales. Add the lavender and Grind 10 seconds/Speed 10. Tip out into a bowl and set aside. Otherwise, simply grind the sugar into icing sugar 10 seconds/Speed 10; tip out and set aside.

Grate the chocolate pieces 15 seconds/Speed 8.

Scrape down the sides of the Thermomix bowl with the spatula. Add the butter and heat 3 minutes/37° C/Speed 2. (Note: 37° C is the perfect temperature for melting and tempering chocolate and Britain’s foremost chocolatiers use the Thermomix daily.)

Add the egg yolks and flour and mix 15 seconds/Speed 4. Scrape sides of Thermomix bowl and mix again 5 seconds/Speed 4. Scrape out the mixture into a large mixing bowl.

Wash the Thermomix bowl, lid and Butterfly whisk with hot soapy water; rinse and dry thoroughly. They must be grease-free to properly whisk the egg whites. Insert the Butterfly whisk and add the egg whites to the bowl. Whisk 2 to 3 minutes/37° C/Speed 3½/Measuring Cup OFF. While whisking, gradually add the Lavender Sugar through the hole in the lid. Check the egg whites frequently to ensure you do not over whisk them or you will get marshmallow!

Gently fold 1/3 of the whisked egg whites into the chocolate mixture, then mix in the rest. Do not over mix; it’s the air that makes the cake rise.

Pour the cake batter into the greased and lined tin. Bake approximately 30 minutes; check after 20 minutes or so to ensure it is not over done. This cake is best when it is still slightly gooey in the centre! Serve hot or at room temperature.

Accessories you need

Butterfly
buy now

Spatula TM5/TM6
buy now

Tip

This recipe is adapted from my favourite chocolate cake recipe, “My Daughters’ Chocolate Cake” by Gilles Choukroun. It can be made with or without the lavender. See more Thermomix recipes for every occasion here: //www.whyisthereair.com/

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.