Ingredients
Cake
- 80 grams hazelnuts
- 185 grams Butter, Chopped
- 150 grams Dark cooking chocolate
- 3 eggs
- 150 grams caster sugar
- 115 grams Self Raising Flour
- 60 grams cocoa powder
Chocolate Meringue
- 155 grams caster sugar
- 3 egg whites
- 1 pinch cream of tartar
- 100 grams Dark cooking chocolate
Topping
- 65 grams thickened cream
- 50 grams Chocolate Hazelnut Spread
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 180 degrees. Brush 22cm springform pan with melted butter or margarine. Line the base and side with non-stick baking paper
2. Place hazelnuts into mixing bowl and mill 10 sec/Speed 9. Set aside
3. Place chocolate into mixing bowl and grate 10 sec/Speed 6
4. Place butter into mixing bowl with chocolate and melt 60 deg/2 min/Speed 4. Set aside for 5 minutes to cool slightly.
5. Place eggs, sugar, flour, reserved hazelnut meal and cocoa powder into mixing bowl. Mix 20 sec/Speed 5
6. Pour mixture into prepared pan. Bake for 35 minutes or until a skewer instered into the centre comes out clean
1. Place caster sugar into mixing bowl and mill 10 sec/Speed 9. Set aside
2. Wash and dry bowl and blades throughly
3. Insert butterfly and Place egg whites and cream of tartar into mixing bowl. Whip 50 degrees/2-4 mins/Speed 4
4. With blades turning 50 deg/4 mins/Speed 2, add reserved icing sugar SLOWLY
5. Increase oven temperature to 200 degrees
6. Divide meringue in half and set aside
7. Melt chocolate 50 deg/2 min/Speed 3
8. Fold half the melted chocolate through half the meringe to create a swirled effect and spoon on top of the cake. Repeat with the remaining melted chocolate and meringue.
1. Place cream and chocolate hazelnut spread into mixing bowl and mix 50 deg/2 mins/Speed 3. Set aside in fridge to cool for 5 mins and thicken slightly.
2. Drizzle over cake
Cake
Chocolate Meringue
Topping
Tip
If you have never done meringue in your thermomix I recommend you wipe your butterfly, bowl and blade with white vinegar and watch the following youtube clip first
//www.youtube.com/watch?v=Wa4wbNNq_wE
This recipe has been adapted from Taste Magazine.
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
I made this on the weekend and it was great - very rich! After the cake has been taken out of the oven, increase the temp to 200 degrees to cook the meringue.
I found the missing part of this recipe about cooking the meringue on taste.com:
Step 8 cont.. Spoon on top of the cake. Repeat with the remaining melted chocolate and meringue. Bake for 8-10 minutes or until the meringue is firm.There is nothing about cooking the meringue that I can see in the recipe? Do you do layers or on top of the cake?
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