3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Donna Hay Chocolate Truffle Cake


Print:
4

Ingredients

12 slice(s)

Cake Batter

  • 80 grams Butter
  • 65 grams caster sugar
  • 4 eggs
  • 75 grams plain flour
  • 2 tablespoons cocoa powder

Truffle Filling

  • 450 grams dark chocolate
  • 440 grams cream
  • 6 egg yolks
  • 65 grams caster sugar
  • 6
    5h 45min
    Preparation 20min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please 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!
5

Recipe's preparation

    Cake Batter
  1. 1. Pre-heat over to 180 degrees.

    2. Add butter to mixing bowl and melt 3mins / 50 degrees / sp1.

    3. Clean and dry mixing bowl.

    4. Insert butterfly whisk. Add sugar and eggs. Bet for 4mins / sp4 or until pale and thicker. Leave butterfly whisk in. 

    5. Add flour and cocoa and fold through 1min / sp1. Scrap down sides of the bowl.

    6. Add melted butter and fold through 1min / sp1. 

    7. Pour into springform tin lined with baking paper and pour mixture in. Bake for 25 mins or until the cake comes away from the sides of the tin. Cool in tin.

    8. Clean and dry mixing bowl.

  2. Truffle
  3. 1. Place the chocolate and cream into mixing bowl and heat for 5mins 30 sec/50 degrees/sp1 or until melted and smooth. Set aside and clean and dry mixing bowl. 

    2. Insert butterfly whisk. Add egg yolks and sugar and mix for 4mins/50degrees/sp4

    3. Add chocolate mixture to bowl and fold through 30secs/sp1. Then beat for 3 mins/sp1 or until cold. Refrigerate for 30mins.  

  4. Assembly
  5. 1. Cut cake in half horizontally or make 2 x cake batter. 

    2. Place bottom layer back in tin and pour half of the truffle mixture over base. 

    3. Place the top half of the cake on and add the rest of the truffle mixture over the top. Refrigerate for 5 hours or until set.

    4. Carefully remove from tin and smooth over edges with a warm knife. 

10

Accessories you need

11

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
  • could this be converted to

    Submitted by Caz2402 on 3. December 2016 - 16:22.

    could this be converted to gluten free.  thanks

    Login or register to post comments