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Donna Hay's Ultimate One Bowl Chocolate Dessert Cake


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Ingredients

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Cake

  • 120 g almonds
  • 375 g dark chocolate, broken into pieces
  • 125 g Butter, chopped
  • 175 g brown sugar
  • 35 g plain flour
  • 40 g Milk
  • 5 eggs
  • cocoa powder, to dust
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Recipe's preparation

    Cake
  1. Preheat oven to 180oC and line round cake tin.


    Place almonds in mixing bowl and mill for 10 sec/speed 9. 


    Remove from mixing bowl and set aside.


    Add chocolate and butter and chop for 10 sec/speed 9 then scrape down sides of mixing bowl using the spatula.  Melt 3 min/60oC/speed 2.


    Add brown sugar, flour, milk, almond meal and eggs and mix 10 sec/speed 5.


    Pour into prepared cake tin and bake at 180oC for 45-55 minutes (I may have cooked mine a little too long…)


    Serve topped with cocoa powder, icing sugar or icing of choice.

     

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Tip

It would have been a bit delish served warm with cream!


 


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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Comments

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  • This cake is awesome!! Always a winner and...

    Submitted by scater on 14. February 2018 - 22:23.

    This cake is awesome!! Always a winner and devoured in minutes at a birthday party!

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  • I followed the Donna Hay

    Submitted by Jacstar1980 on 23. September 2015 - 16:07.

    I followed the Donna Hay recipe from the book and cooked it at 170 degs instead of 180, in a springform pan and covered with foil.  Cooked it for about 45 mins.  Wasnt set in middle however pretty sure thats how its suspose to be as it sets overnight in the fridge.  It gives it a fudgy consitency.  Thanks for the conversion of this delicious cake.

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  • Thankyou for this recipe, it

    Submitted by colideascope on 4. April 2015 - 19:21.

    Thankyou for this recipe, it was amazing. I undercooked it by about 10mins and it was like a mousse cake, with cream drizzled over it. It was applauded by all.

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  • I made this over the weekend

    Submitted by Brittney.Bourne on 16. September 2014 - 09:01.

    I made this over the weekend to take to a family dinner - was a huge success!! Very rich and sweet, we served it with some whipped cream and fresh strawberries. not usually a fan of dark chocolate but it was very yummy! Have already been told this will be regularly requested tmrc_emoticons.) 

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  • This was AWESOME!  Thanks for

    Submitted by amiatu on 29. March 2014 - 23:35.

    This was AWESOME!  Thanks for the conversion.  tmrc_emoticons.-)

    The original recipe says to use a springform tin and to put a piece of foil over the pan while cooking.  That will stop it from burning.  It also says to cool it in the tin as the cake is meant to be fudgy so it needs to set.  tmrc_emoticons.-)

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  • Yummy cake!  And easy! After

    Submitted by Taniav on 28. February 2014 - 20:04.

    Yummy cake!  And easy! After reading other comments I went  the middle of the road & set oven timer for 50 minutes. Soon after 40 something mins  I could smell burning. (Just the edges). And it was still a tiny bit gooey on inside.  Next time I would lower the oven temp. But would make again, thanks!

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  • Beautiful. Thanks for the

    Submitted by Kateris on 4. January 2014 - 22:33.

    Beautiful. Thanks for the conversion.

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  • I made this last night for a

    Submitted by rmgrant on 17. October 2013 - 12:53.

    I made this last night for a friend's birthday cake. I cooked it for 40 mins to be on the safe side. A skewer inserted came out clean so I thought it was cooked, but when we cut it about 2 hours later it was still a bit gooey in the centre. However, that just added to the choclatey, gooey yumminess! A very decadent cake for die-hard chocaholics.

    Rachel

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