- 200 g dark chocolate 70%
- 250 g Butter, Cubed
- 1 Shot of short black coffee
- 300 g warm water
- 230 g SR white spelt flour
- 200 g Rapadura Sugar
- 20 g cocoa powder
- 2 eggs
- 1 level tsp Vanilla Bean Paste
Preheat over to 150 degrees.
Grease and line a cake pan with one piece of baking paper leaving 5cm above sides of pan.
Chop chocolate on 5 seconds/speed 8 for 5.
Combine chocolate with butter, coffee and water and heat on 50 degrees/2 minutes/speed 3 or until melted.
Add sugar and mix on 10 seconds/speed 4.
Allow to cool for 15 minutes and then add flour and cocoa, eggs and vanilla and mix on 10 seconds/speed 3.
Pour mixture into prepared cake tin and bake for 1- 1.5 hours until cooked, test with skewer. Cool cake in pan.
Chocolate Mud Cake
Accessories you need
Top cake with hazelnut chocolate ganache and sprinkle with chopped roasted nuts.
Serve with cashew cream, nomal whipped cream or icecream
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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