THERMOMIX ® RECIPE

1 South Beach Flour-less Chocolate Cake

Recipe's preparation

South Beach Flour-less Chocolate Cake

PREHEAT OVEN 180 C

Grease a 22cm spring-form pan and dust with the cacao powder (do not tap out excess, leave in pan).

Place egg whites and salt into TM bowl with the Butterfly attachment beat eggs speed 4 until light and frothy.

Gradually add 55g raw sugar while beating continuously on speed 4, beat until stiff peaks form. place egg whites into another bowl , rinse TM bowl and dry.

Place almonds and 20 gm from raw sugar into TM bowl speed 9, 30 secs. Remove to separate bowl.

Add chocolate and 15g oil into TM and melt temp 50, time 6 minutes, "Gentle stir setting" speed soft spoon.

Add the almond mixture, sour cream, maple syrup, egg yolks, and vanilla extract, and into the TM bowl with chocolate mixture. Beat 10 seconds speed 6.

Add a 1/4 of egg white mixture to this mix and stir to lighten the mixture speed 3, 10 seconds. Gently add the rest of the egg white mixture and combine until no white streaks remain on speed 3.

Place the mixture into prepared pan and bake for 30 minutes  or until cooked. Skewer test the centre of cake.

Leave pan to cool on rack, it will fall dramatically in middle and leave a dry crust.