Ingredients
Cake
- 120 g almonds
- 375 g dark chocolate, broken into pieces
- 125 g Butter, chopped
- 175 g brown sugar
- 35 g plain flour
- 40 g Milk
- 5 eggs
- cocoa powder, to dust
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180oC and line round cake tin.
Place almonds in mixing bowl and mill for 10 sec/speed 9.
Remove from mixing bowl and set aside.
Add chocolate and butter and chop for 10 sec/speed 9 then scrape down sides of mixing bowl using the spatula. Melt 3 min/60oC/speed 2.
Add brown sugar, flour, milk, almond meal and eggs and mix 10 sec/speed 5.
Pour into prepared cake tin and bake at 180oC for 45-55 minutes (I may have cooked mine a little too long…)
Serve topped with cocoa powder, icing sugar or icing of choice.
Cake
Tip
It would have been a bit delish served warm with cream!
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.
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Comments
Great recipe ! Reduced the sugar to 120gm
and still sweet, next time may reduce sugar to 100gm
cooked for 50 minutes on 180 and was absolutely delicious with vanilla ice cream
This cake is awesome!! Always a winner and devoured in minutes at a birthday party!
I followed the Donna Hay recipe from the book and cooked it at 170 degs instead of 180, in a springform pan and covered with foil. Cooked it for about 45 mins. Wasnt set in middle however pretty sure thats how its suspose to be as it sets overnight in the fridge. It gives it a fudgy consitency. Thanks for the conversion of this delicious cake.
Thankyou for this recipe, it was amazing. I undercooked it by about 10mins and it was like a mousse cake, with cream drizzled over it. It was applauded by all.
I made this over the weekend to take to a family dinner - was a huge success!! Very rich and sweet, we served it with some whipped cream and fresh strawberries. not usually a fan of dark chocolate but it was very yummy! Have already been told this will be regularly requested
This was AWESOME! Thanks for the conversion.
The original recipe says to use a springform tin and to put a piece of foil over the pan while cooking. That will stop it from burning. It also says to cool it in the tin as the cake is meant to be fudgy so it needs to set.
Yummy cake! And easy! After reading other comments I went the middle of the road & set oven timer for 50 minutes. Soon after 40 something mins I could smell burning. (Just the edges). And it was still a tiny bit gooey on inside. Next time I would lower the oven temp. But would make again, thanks!
Beautiful. Thanks for the conversion.
I made this last night for a friend's birthday cake. I cooked it for 40 mins to be on the safe side. A skewer inserted came out clean so I thought it was cooked, but when we cut it about 2 hours later it was still a bit gooey in the centre. However, that just added to the choclatey, gooey yumminess! A very decadent cake for die-hard chocaholics.
Rachel
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