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Double Whammy Chocolate Cake


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Ingredients

8 slice(s)

Base

  • 100 g rapadura or coconut sugar
  • 120 g dark chocolate, dairy free, broken into squares
  • 120 g coconut oil
  • 1 tablespoon raw cacao powder or cocoa powder
  • 1/4 teaspoon green stevia powder
  • 4 egg yolks
  • 4 egg whites
  • 1/4 teaspoon cream of tartar

Topping

  • 100 g rapadura or coconut sugar
  • 120 g dark chocolate, dairy free, broken into squares
  • 120 g coconut oil
  • 1 tablespoon raw cacao powder or cocoa
  • 1/4 teaspoon green stevia powder
  • 4 egg yolks
  • 2 teaspoons agar agar powder
  • 70 g water, room temp
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
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Recipe's preparation

    Base
  1. Preheat oven to 150C.


     


    Place rapadura or coconut sugar into clean, dry mixing bowl and mill 30 sec/speed 9. Remove to a small bowl and set aside.


     

  2. Place chocolate pieces into mixing bowl and mill 10 sec/speed 8.


     

  3. Add coconut oil and melt for 3 mins/50C/speed 3.


     

  4. Add milled sugar, cacao powder and stevia powder to the chocolate mixture and begin mixing 5 mins/speed 5. While mixing, add egg yolks through the hole in the lid, one at a time. Continue mixing until timer reaches 5 minutes.


     

  5. Remove the chocolate mixture to a large bowl, set aside, and wash out the Thermomix mixing bowl really well. (Or if you have a second bowl, use that for the egg whites.)


     

  6. Insert the butterfly into the dry, clean bowl, add the egg whites and cream of tartar and whisk 4 min/speed 4, until stiff.


     

  7. Fold egg whites gently into the chocolate mixture in the bowl, using a spatula, until just combined. Pour batter into lined cake tin and bake for approximately 1 hour at 150 degrees C, or until a knife inserted in centre of cake comes out clean.


    Set cake aside to cool while you make the topping.


     

  8. Topping
  9. Begin making topping the same way you made the base, following steps 2-5 with the second lot of ingredients, leaving the chocolate mixture in the mixing bowl.


     

  10. Sprinkle agar agar powder over water in a small jug and mix it in until it dissolves. Add to the chocolate mixture in mixing bowl and mix 10 sec/speed 5, or until well mixed. The chocolate mixture will become thick and creamy, kind of like a pudding consistency. 


     


    Remove chocolate mixture to a large bowl and set aside. Wash out Thermomix mixing bowl really well. (Or if you have a second bowl, use the one you already used for egg whites again for the next batch. No need to wash out unless you got some chocolate mixture in it.)


     

  11. Insert the butterfly into the dry, clean bowl, add the egg whites and cream of tartar and whisk 4 min/speed 4, until stiff. 


     

  12. Fold egg whites gently into the chocolate mixture in the bowl, using a spatula, until just combined. Pour topping mixture onto the cooked cake base in the tin. It doesn't seem to matter if the base is not completely cool, as the topping will set anyway.


     

  13. Cover the cake and place carefully in the fridge to set for about 10 hours. Or if you're impatient, place it in the freezer for a couple of hours, then the fridge. It should set so that the topping is firm and can be sliced without losing it's shape.


     

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Accessories you need

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Tip

This cake will keep for up to a week in the fridge, so it's great to make ahead if you're taking it to a party. Or you could just make it for yourself and eat a little tiny slice every day for days on end... ;)

Individually wrapped slices can be frozen and they'll last for at least a month in the freezer. It tastes great straight from the freezer - like an ice cream cake!

It's very handy to have two Thermomix bowls when making this recipe! You can have one bowl for the egg whites, one for the chocolate mixture, and it's a lot quicker and easier. But if you only have one bowl, that's okay - this cake is still worth the little bit of extra work.

If you don't need this cake to be dairy free, you can use unsalted butter (softened) instead of the coconut oil.

The green stevia powder is added to cut down on the amount of sugar used. If you want to, you can increase the sugar to 250g and leave out the stevia. Or you could cut the sugar down further and use more stevia - eg. 80g Rapadura + 1/2 tsp stevia for the base, same for top.

If you can't find green stevia, you can order it online at Organics on a Budget - it tastes better than the white stevia powder or stevia liquid, and is not as processed, being just the dehydrated leaves, ground up.

 


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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Comments

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  • good

    Submitted by iulisimo on 10. January 2017 - 05:34.

    Crazy good

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  • Can I use Gelatin or Guar Gum

    Submitted by nicolajohnson on 16. June 2015 - 16:05.

    Can I use Gelatin or Guar Gum instead of Agar Agar?? 

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  • This cake was amazing! Yes a

    Submitted by Jocasta on 12. July 2014 - 22:03.

    This cake was amazing! Yes a bit fiddly but totally worth the trouble. Impressed my dinner guests with none left over after several people went back for seconds. Definitely an impressive crowd pleaser.

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