- 125 g sugar
- 75 g cold water
- 300 g good quality dark chocolate
- 250 g pure cream
- 5 egg yolks
- 2 eggs
- 30 g kahlua, or your liquer of choice
- 1 chocolate Genoise sponge cake
Place chocolate into mixing bowl and grate for 10 sec/speed 8. Set aside.
Insert Butterfly. Place cream into mixing bowl and beat for 15 - 30 sec/speed 4 until soft peaks form.
Make sure you don't overbeat at this stage or the cream will split when folded through chocolate mix later. Set aside.
Place sugar and water into heavy-base saucepan and slowly bring to a boil. Meanwhile, with Butterfly still inserted, add eggs and yolks into mixing bowl and beat 3 min/50 C/speed 4. Turn speed down to speed 2 and slowly pour boiling sugar syrup into the bowl in a thin stream.
Add grated chocolate and mix 10 sec/speed 2 or until mixture is smooth and glossy.
Add softly whipped cream and Kahlua and mix for 10 sec/speed 2 or until well combined but over-whipped.
Line a flat, deep-sided tray with baking paper and cover base with thin layer of chocolate Genoise sponge cake. Top with chocolate Kahlua mix then another layer of sponge. Allow to set in fridge completely before slicing with a hot knife and serving with fresh fruit and Berry Coulis (see Everyday cookbook).
Chocolate Kahlua Pave
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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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