- 4 egg, separated
- 200 grams Butter, cubed,soft
- 175 grams sugar
- 1 dash vanilla essence
- 1 pinch salt
- 300 gram All purpose gluten free flour
- 2 teaspoons baking powder GF
- 200 grams Milk
- 150 grams Dark cooking chocolate, melted
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!
insert butterfly into TM bowl and whip egg whites without MC 2 min/speed 3.5 (remove butterfly, set aside in a differnt bowl)
weigh all other ingredients into TM bowl, add egg yolks but not chocolate mix 20 sec/speed 5, scrape down and repeat 10 seconds speed 5
insert butterfly and add egg whites and stir 20 sec/speed 1 repeat until combined, using spetula to loosen batter at the bottom in between
pour half the batter in prepared cake tin
add melted chocolate to remaining batter in the TM bowl and mix 10 seconds/3 until combined
pour chocolat mixtur on top of the vanilla mixture and swirl with a fork
bake 180 C 30 to 40 minutes depending on your oven
to melt chocolate for baking, simply put correct amount of chocolat into a glass bowl or jug pour over boiled hot water, let sit for a short time and carfully drain water, as much as you can (chocolat keeps its shap, only works with dark cooking chocolate)
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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