- 250 g dark chocolate
- 250 g hard butter cut into cubes
- 35 g shot of expresso coffee, you could use a table spoon of instant coffee
- 200 g water
- 340 g plain flour
- 30 g cocoa
- 0.5 teaspoon Bi Carb Soda
- 490 g raw sugar
- 4 eggs ( large)
- 2 tablespoon extra virgin olive oil
- 1 teaspoon Vanilla Essence or Vanilla Paste
- 150 g buttermilk
- 1 teaspoon baking powder
- 300 g dark chocolate, I like to use a mix of milk & dark chocolate
- 100 g thickened cream
Check to make sure your silicone mould fit in the varoma with the tray & lids. ( I use individual moulds but you can use a 20 cm round silicone cake mould also)
Cover the Varoma lid with foil to ensure it catches the condensation
Place sugar in the bowl & blitz for 10 sec/speed 10
Add the chocolate & butter (2 cm cubes) & again blitz for 20 ec//speed 10
Add coffee, and water to the TM bowl & mix 3 mins/37 degrees/speed 2
Add olive oil, vanilla, buttermilk, flour, cocoa, bi carb, & baking powder & mix 30 secs// speed 4
Add the eggs & mix for 1 min//speed 3
Scrap sides and then mix for another 30secs//speed 4
Lightly spray moulds with olive oil & place into the varoma.
Pour mixture into prepared moulds. (I use an icecream scoop to ensure equal amounts). Fill to just over half way. I had left over mix see TIPS
Add 500g of cold tap water to your bowl & set up your varoma.
Steam for 50 mins/varoma temp/speed 2.
(the first time you make these steam in 20 min bursts as everyone has different shapes & sized moulds which can have different cook times check with a skewer)
Once cooked remove the varoma & set aside to cool
Add Chocolate ( 2 cm cubes) and blitz 10 sec//speed 10
Scrape down the sides & add the cream in cook for 2 mins/50 degrees/speed 3
Traditionally you would allow to cool before spreading over your cakes I like to drizzle warm ganache over mine it adds a fudgey texture to them plus it looks pretty
I made 2 x 20 cm square baked cakes & 6 stars in the varoma with this recipe as is.
There was a lot of mix left over so you can halve if needed I greased & lined a 20 cm square cake tin & poured the remaining mix into it & baked for 1.5 hours on 150 degrees as an experiment.
If you have the time to cook in cycles defiantly steam them all as the oven baked is still soft & moist however the steamed ones are at least 100 times better.
When cooked through, remove cake from oven, add a slice of bread to the top and allow to cool in the pan.
When the cake has cooled to room temperature, remove the slice of bread & take it out of the pan. ( The slice of bread stops the top of the cake getting dry)
This recipe was inspired from Sarah71 best ever mudcake recipe & jo fro quirky cookings steamed chocolate mudcakes
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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