Ingredients
- 5 organic eggs
- 210 g caster sugar
- 340 g dark chocolate (70%), chopped
- 230 g unsalted butter cubed
- 1600 g water
- creme fraiche to serve
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Two options below for baking.
VAROMA - Line a 20cm springform, firstly with aluminium foil over base circle then place a 20cm baking paper cut out on top attach ring of springform and close. Once closed fold up overhanging alfoil to make seal it.
OVEN - Preheat oven to 120°C. Grease and line a 25cm cake pan (not springform).
Insert Butterfly. Place eggs, 70g of sugar and beat 6 min/speed 4, or until volume triples. Set aside and remove Butterfly.
Add Chocolate and butter melt 3 min/50°C/speed 3 (or until melted).
Add 140g sugar and 100ml of the water mix 2 min/50°C/speed 2.
Remove MC and gradually with blades rotating around speed 3-4 add egg mixture through hole and mix until just combined.
Pour into the lined 20 springform cake pan and place in Varoma recepticle. Add 1.5 litres to mixing bowl, set Varoma in place and cook for 60 min/Varoma temperature/speed 1-2. Once cooked leave to cool whilst still sitting in the Varoma over the mixing bowl.
If using the oven to bake put a folded tea towel in a large roasting pan. Place cake on top and add enough hot water to come to three-quarters up the side of the cake pan. Bake for 50 minutes or until set. Cool completely in the water before serving with cream.
Tip
This is a very rich cake with a mousse like consistency.
Thermomix Model
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Recipe is created forTM 31
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.
Comments
Made this for my husband's birthday. It was very nice out of the fridge served with a dollop of whipped cream and some berries. Thank you
I made this the way redsonia9 did and it was delicious, baked in oven not varoma, and everyone wants the recipe now. Thanks everyone for the contributions.
I make this cake at least twice a week for a local cafe. I bake it in a 24cm springform cake tin - line as per instructions above. I bake it for 50 min at 120 c then leave it in the oven with the door closed to cool, preferably overnight if possible.
Then place it in the freezer for 30- 45 minutes. This step is crucial to turning out the cake. Then remove springform side and paper from sides of cake.
Flip upside down and peel off baking paper from underside, then turn the right way up again.
Sift icing sugar generously over the top and serve with TM Berry coulis and whipped cream or icecream.
This cake will last for at least a week if kept refrigerated.
I was so excited to see this recipe pop up on facebook, and with my motherinlaw coming for dinner, who eats gluten free, I set straight to the kitchen to start baking. . . . .a very long and "complicated" way to make chocolate sauce (not even fudge). Good luck for everyone else making this, but for me, it was one of my very few disasters. Thanks for the try though.
I read in the Facebook Page that this can keep up to a week. Would this be best kept in the fridge? If so, will it be just as moist?
Can this be done in a silicone cake mould, not a springform?