Ingredients
0 portion(s)
Flourless chocolate cake
- 250 grams Dark Chocolate Melts
- 120 grams caster sugar
- 150 grams Butter
- 1 tablespoon brandy/rum
- 1 tablespoon instant coffee granules
- 125 grams almond meal
- 5 eggs, separated
-
6
1h 5min
Preparation 20minBaking/Cooking -
7
medium
Preparation -
8
-
Recipe is created forTM 31
-
Recipe's preparation
Preheat oven to 180 degrees celcius. Grease and line a 23cm springform tin.
1. Beat egg whites (as per recipe in Everyday Cookbook) and set aside
2. Melt chocolate, sugar, butter, brandy and coffee granules 2-3 minutes/70 degrees/speed 2-3
3. Insert butterfly. Add almond meal and mix 2 minutes/speed 2-3
4. With the butterfly spinning, add one egg yolk at a time until combined.
5. Add one third of the egg whites to the chocolate mixture and mix 1 minute/speed 2
6. Add the rest of the egg whites and mix on
"Gentle stir setting" for approximately 3 minutes, or until just combined.7. Bake for 45 minutes at 180 degrees celcius. I tend to bake for 15-20 minutes at 180, then drop the temperature to 160 to avoid burning.
Accessories you need
-
Butterfly
buy now -
Spatula TM5/TM6
buy now
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.
Comments
Add a comment