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Magic Gooey Chocolate Slice


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Ingredients

20 piece(s)

  • 4 eggs
  • 1 teaspoon vanilla extract
  • 300 grams sugar
  • 110 grams Butter melted
  • 70 grams Plain GF flour
  • 45 grams Coco powder
  • 480 grams WARM milk
  • 1 tablespoon icing sugar for dusting
  • 6
    1h 10min
    Preparation 10min
    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!
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Recipe's preparation

    Preheat oven to 160 degrees
  1. Grease a 30cm x 17cm pan and line with baking paper . 

    Seperate egg whites and yolks into seperate bowls . 

    Do a vinegar wash to ensure your bowl will be clean enough for the egg whites . 

    Place butterfly in bowl and turn clockwise to make sure it's locked in . Put in the egg whites and whisk for 3 mins/37dg/sp3 , until soft peaks form , then transfere to a separate bowl. 

    Rise and dry the butterfly and bowl , place the butteryfly in the bowl and whisk egg yolks , vanilla extract and sugar for 15 sec/sp3 then scrape down the bowl , add the melted butter ( I did in microwave) for 5 sec/ sp 3.5 and scrape down the bowl.  

    Add flour and coca powder and mix for 10 sec/ sp 3.5 . 

    Pour the warm milk in through the MC hole in the lid on speed 1.5 till it's all combined .

    scrape down the bowl mix for 10 sec/ sp 3 . 

    Add in a 3rd of the egg whites and mix 10 sec/ sp 1 then repeat a 3rd at a time till all gone . 

    Pour the gooey mixture into your pan and bake for 60 mins at 160 degrees . 

    Pull it out and let it cool to room temp then refrigerate for an hour . 

    Slice it into squares and dust with icing sugar just before serving . 

    Keep refrigerated . 

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Accessories you need

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Tip

I used Gluten free flour but you could substitute with just plain flour if you weren't GF 


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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  • Sorry ,, I have now added it

    Submitted by Bevs Thermo Magic on 7. July 2015 - 19:28.

    Sorry ,, I have now added it to ingredients list ,,, it was 300 grams sugar 

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  • you have said in your method

    Submitted by Rozzie on 3. July 2015 - 16:50.

    you have said in your method to "Rise and dry the butterfly and bowl , place the butteryfly in the bowl and whisk egg yolks , vanilla extract and sugar for 15 sec/sp3 then scrape down the bowl "  the only sugar I can see is the ingredients is 1 tablespoon Icing sugar to dust.  just wondering how much sugar i should use in the above step?

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