- 250g lukewarm water
- 3 tblsp Evoo
- 1 1/2 tsp salt
- 1 1/2 tsp Dried chili
- 1/2 tsp cinnamon powder
- 75g dark chocolate
- 1 Tblsp cocoa powder
- 350g bakers flour
- 50g cornflour
- 2 tsp Rapadura Sugar
- 2 tsp Yeast
1h 22minPreparation 12minBaking/Cooking
8Recipe is created for
TM 5Please 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!
Add Choc and Chili to the TM bowl and chop 10sec/Sp9 then set aside. No need to wash the bowl.
Add Water, yeast and rapadura sugar to the bowl and warm 1min/37deg/sp1.
Add all other ingredients including the choc/chili mix, remembering to add salt last.
Mix 6sec/sp6, then knead for 4 mins.
Leave in TM bowl untouched to prove for 10 mins.
Turn onto a Thermomat and knock back flat.
Roll into a log, then pop into TM Bread tin and pop in oven to prove 30deg for 45 mins, then cook 175deg for 22 mins.
Take out of tin immediately.
Serve warm with butter (or Cinnamon butter) or use as toast with butter and/or jam.
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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