3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Chocolate recipe


Print:
4

Ingredients

Chocolate recipe

  • 150 grams flour
  • 25 gram cocoa powder
  • 80 gram Salted butter
  • 60 gram caster sugar
  • 5 tbsp condensed milk
  • 125 --- Milk
  • 1 teaspoons vanilla extract
  • 1 tsp coffee powder, sugar syrup
  • Chocolate truffle icing
  • 400 --- heavy cream
  • 750 gram dark chocolate
  • 10 gram Butter
  • 6
    50min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 21 image
      Recipe is created for
      TM 21
  • 9
5

Recipe's preparation

    Method to prepare
  1. [size= 11pt; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; p]First take the large bowl with sieve and put all items in it.[/size]




    [size= 11pt; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap]For instance, flour, cocoa powder, baking powder, baking soda and sieved all dry ingredients for twice.[/size]



    [size= 11pt; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap]And then take another bowl by adding unsalted butter and caster sugar and cream them together.[/size]



    [size= 11pt; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap]Once it become of pale color then add condensed milk to butter mixture and cream it well, [/size]



    [size= 11pt; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap]Now we gonna add vanilla essence and instant coffee powder mix it together[/size]



    [size= 11pt; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap]And then, put dry and wet ingredients together into the butter mixture, and beat it well[/size]



    [size= 11pt; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap]Butter the baking tin and parchment paper[/size]



    [size= 11pt; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap]Now, place the batter in tin and bake it 180 degrees for 30 minutes.[/size]



    [size= 11pt; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap]In order to make the cake soft and moist, we need to make sugar syrup[/size]



    [size= 11pt; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap]Heat the sugar till it dissolves into the water, Then allow it to be cool[/size]



    [size= 11pt; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap]Now take the cake and allow it to cool for 10 min, Then unmold it from the tin[/size]



    [size= 11pt; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap]For chocolate truffle icing, heat cream and then switch off before it starts boiling.[/size]



    [size= 11pt; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap]Pour this cream on dark chocolate and also add butter for extra shine.[/size]



    [size= 11pt; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap]Mix it well and allow it to rest for 3 to 4 hours[/size]



    [size= 11pt; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap]Cut the upper layer and second layer respectively, then soak it with sugar syrup Also add chocolate truffle icing in both the layer.[/size]



    [size= 11pt; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap]Ans at last, frost it with chocolate truffle all where and decorate it with some white chocolate shavings[/size]



    [size= 11pt; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap]And let it be set for 1 hour in the refrigerator. [/size]
10

Accessories you need

11

Tip

bowl, oven, whisk


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.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.