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1 Chocolate Explosion Cake

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Chocolate Explosion Cake

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Ingredients

12 slice(s)

Merangue

  • 400 grams raw sugar.
  • 10 egg whites
  • 1 Pinch cream of Tartar
  • 1 tablespoon cocoa
  • 1.0 litre whipping cream
  • 100 grams Raw sugar (extra)
  • 2 heaped tablespoons Cocoa (Extra)
  • 1 Cup toasted hazelnuts, Roughly chopped
  • 200 grams choc chips, (either dark, light or mixed)
  • 200 grams good quality chocolate, (to be melted)
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Recipe's preparation

  1.  

     

    1.  Mill sugar 10 seconds on speed 8.  Set aside. 

     

    2.  Before whipping the egg whites ensure your bowl and blade are thoroughly clean.  Wipe out with white vinegar and dry thoroughly before placing the egg whites in.  Add cream of tartar, place butterfly into position and whip for 5 minutes at 50 degrees on speed 4.

     

    3.  Tip egg whites ito a large bowl and gently fold the cocoa and milled sugar through.

     

    4.  Spoon merangue mixture into 3 sandwich pans lined with baking paper, and bake in a slow oven (150 degrees centigrade) for 3 hours.

     

    5.  Remove from oven and allow to cool in the tins.

     

     

    2. Assembly

  2.  

    6.  Whip cream in 2 batches.  Pleace butterfly into cleaned bowl and beat on speed 4 for 30 to 50 seconds.  Watch it carefully as you don't want to end up with butter!

     

    7.  Place cream into large bowl and gently fold through most of the nuts, the choc chips and the extra sugar. (A handful of the nuts is reserved to decorate the top.)

     

    8.  Join two of the layers of merangue with about a third of the cream mixture.

     

    9.  Cover the top and sides of the cake with the rest of the cream.

     

    10.  Break the other merangue into pieces and randomly stick it into the top and sides of the cake,

     

    11.  Place the last lot of chocolate in bowl and chop for 8 seconds on speed 6.  Melt it at 50 degrees for 90 seconds (or until melted).

     

    12.  Drizzle over the cake as desired and then sprinke the reserved nuts over the top.

     

    Refrgerate until serving.

     

     

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Tip

You could also add some of your favorite liqueur to the cream mixture for a bit of extra flavour.

You also might like to decorate with strawberries.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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Comments

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  • This cake is amazing!!!! So

    Submitted by Donnza79 on 8. April 2014 - 16:37.

    This cake is amazing!!!! So yummy! Thanks for making it for us Lynne!

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