THERMOMIX ® RECIPE

1 Chelsea Winter's Crazy Italian chocolate cake (egg free, dairy free)

Recipe's preparation

For the cake

- Preheat oven to 160 degrees
- Grease and line a 20-22cm round cake tin
- Place sugar into "Closed lid" and mill speed 8 / 5seconds
- Weigh in flour, dark cocoa, bicarbonate of soda and salt. Mix speed 4 / 4 seconds
- Insert butterfly
- Weigh in water, olive oil, balsamic vinegar and vanilla to "Closed lid"
- Blend speed 3 / 5 seconds
- Transfer to prepared cake tin and bake just below centre of oven for 45-50 minutes or until a skewer inserted into the middle of the cake comes out clean
-Let cool in tin for 10 minutes before transferring to a wire rack

Chocolate Icing

- In a cleaned "Closed lid" weigh chocolate and mill speed 8 / 5 seconds
- Add cubed butter into the "Closed lid" and melt 3mins / 60 degrees / speed 2
- Add olive oil and mix speed 3 / 3 seconds
- Pour into a seperate bowl and allow to cool completely before icing cooled cake.
NOW - before cleaning your bowl add 1 tbsp of drinking chocolate and 250mls of milk of choice and heat 2 mins / 60 deg / speed 4 for a delicous hot chocolate.