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MINI- CHOCOLATE MUD CAKE


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Ingredients

MINI - CHOCOLATE CAKE

  • 30 grams dark chocolate, of choice.
  • 30 grams Butter, softened.
  • 10 grams coconut oil
  • 50-60 grams caster sugar
  • 40 grams SRF
  • 10 grams Coco powder, I use (nestle's plaistowe)
  • 1 egg, room temperature.
  • pinch salt
  • 30 grams Milk, Room temperature.
  • 1/2 level tsp instant coffee, (optional.)
  • 1/2 level tsp vanilla extract

CHOCOLATE GANACHE

  • 25 grams dark chocolate, .
  • 25 grams Milk chocolate
  • 10 grams Butter
  • 15-20 grams evaporated milk.
  • 6
    40min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • 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!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    THIS IS A "QUICK CAKE" TO WHIP UP, ON THE SPARE OF MOMENT.......MOST OF THE STAPLES YOU WOULD HAVE ON HAND IN YOUR PANTRY. THE SERVING IS FOR "THREE TO FOUR PEOPLE." OR, JUST A LOVELY GIFT FOR A FRIEND, OR THAT SPECIAL PERSON!
  1. Preheat oven 170 degree's.
  2. Grease, and line a 10cm round mini cheesecake tin, with some baking paper, making sure to leave some above the rim. Set aside.
  3. To TM bowl, add 30 gram's of chocolate, and blitz10 sec's, speed 10. Scrape sides of bowl.
  4. Then add, 30 gram's butter (softened) 10 gram's coconut oil. Melt 2 minute's, 60 deg's, speed 2. Scrape bowl and blades.
  5. Add in 40 gram's srf, 50-60 gram's caster sugar, 10 gram's coco powder, instant coffee (if using) 30 gram's milk, (room temperature) 1 egg (room temperature) pinch of salt, and vanilla extract. Mix 30 second's speed 4. Scrape bowl, and blades, mix a further, 30 second's speed 4.
  6. Pour into prepared cake tin, and bake 30-35 minute's. Depending on your oven. Cake is cooked when a few crumbs are stuck to a skewer, but not wet.
  7. Once cooked, leave in tin to cool down 10 minute's, and cover with a damp tea towel. (This help's to keep the cake moist, while cooling.) After 10 mintue's, take out of tin, and place onto a cooling rack. Keep cake covered with the damp tea towel till cold.
  8. When cold, cut off the top dome from the cake so it sit's flat and even. Then turn cake (upside down.) This will become, the top of the cake.
  9. "MICROWAVE" CHOCOLATE GANACHE.

    Mix both chocolate's together. Add butter and evaperated milk. Melt 15-20 second's on high. Let it sit a few minute's to slightly thicken.
  10. Then pour over cake. I use a pallet knife to spread the ganache around the cake.
  11. Decorate as desired.
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Accessories you need

  • Measuring cup
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  • Spatula TM5/TM6
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Tip

Cake can be frozen. tmrc_emoticons.-) Just thaw out to room temperature. ( It stay's nice and moist.)

Sometimes, you don't always have cream on hand, since it's such a small amount to use.......So milk, or (evaporated milk) is an other alternative.


Whenever I have left over evaporated milk, I pour it into ice cube tray's, and just take out what I need.


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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