- TM 31
Ingredients
Chocolate Mud Cake
- 170 g dates, pitted
- 200 g olive oil spread
- 150 g coconut oil
- 160 g Coconut sugar
- 280 g water
- 90 g cacao powder
- 4 eggs
- 50 g coconut cream
- 100 g almond meal
- 80 g Coconut Flour
- 2 tsp baking powder
- 2 tsp Guar Gum
Ganache
- 200 g Cashews
- 100 g coconut oil
- 80 g Coconut Syrup
- 30 g cacao powder
- 80 g coconut cream
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 150C
2. Place dates into Thermomix bowl and chop for 15 seconds / speed 7. Set dates aside
3. Place olive oil spread, coconut oil, coconut sugar and water into Thermomix bowl and melt for 3 minutes / 50C / speed 2
4. Add cacao powder, eggs, coconut cream and dates and mix for 15 seconds / speed 2.5
5. Add almond meal, coconut flour, baking powder and guar gum and mix for 40 seconds /
speed 4
6. Place into lined spring form cake tin and bake in oven for 1 – 1 1/2 hours
Place Cashews into Thermomix bowl and blitz for 15 seconds / speed 9
2. Add coconut oil, coconut syrup and cacao powder and mix for 20 secsonds / speed 7. Scrape down sides and mix for a further 20 seconds / speed 5
3. Insert butterfly and add coconut cream. Beat for 30 seconds / speed 3
4. Place in fridge and allow to set for 5 - 10 minutes before spreading on cooled cake
Chocolate Mud Cake
Ganache
Tip
If you want to convert into cupcakes, place into lined cupcake moulds and reduce baking time to 30 - 35 minutes at 150C
Thermomix Model
-
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
Removed dates and coconut sugar. Used 250g Natvia (Erythitol & Stevia) instead. Used butter instead of olive oil spread (ovbiously not DF with butter!). Used coconut milk instead of cream (because I had frozen coconut milk cubes in the freezer). This quantity made 20cm ring cake and 20cm square cake. Could use 26cm spring form.
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