- 250 grams water
- 240 grams raw sugar
- 35 grams cocoa
- 125 grams Butter
- 1/2 teaspoon Bi Carb Soda
- 2 eggs
- 175 grams Self Raising Flour
- 400 grams dark chocolate
- 300 grams cream
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!
Preheat oven to 150 degrees (fan forced).
Add water, sugar, bi carb, butter and cocoa to the Thermomix bowl.
Turn on for 3 minutes and 30 seconds, 80 degrees, speed 2.
Leave it to cool until under 50 degrees.
Add eggs, turn on to speed 4 for 4 seconds.
Add flour and combine on speed 3 for 45 seconds.
Pour into 200mm lined tin and bake for 35-45 minutes depending on the oven, or until skewer comes out clean. If a few crumbs come out, that's perfect.
Add chocolate to bowl and grate on speed 9 for 10 seconds. Scrape sides.
Add cream and turn on to 50 degrees for 5 minutes or until silky and smooth.
Once cake has cooled completely you can spread Ganache over cake and decorate. The photo is actually two cakes, sandwiched with Ganache and jam then covered in more Ganache and strawberries!
Can be made in both tm5 and tm31
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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