Ingredients
- 100 grams dark chocolate
- 150 grams Butter
- 3 eggs
- 250 grams caster sugar, pre made in TMX
- 100 grams plain flour
- 1 teaspoon Vanilla Bean Paste
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 170 degrees (fan forced), and grease a 20cm square cake tin.
2. Place chocolate in mixing bowl and grate 5 secs/speed 8.
3. Add butter, and melt for 1min 30 secs/50 degrees/speed 3.
4. Allow mixture to cool to 37 degrees C.
5. Insert Butterfly, and with blades turning on speed 3, add eggs one at a time, making sure each egg is combined before adding the next one.
6. Leaving butterfly inserted, add sugar & vanilla bean paste and mix for 10 secs/speed 4.
7. Scrape down sides of bowl, and add flour and combine for 20 secs/speed 4.
8. Transfer to cake pan, and bake for 30 minutes.
Tip
Double the recipe and layer between Thermomix Strawberry Jam.
Cake is best eatent the day after baking (if you can wait that long!)
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
My son (6) asks me to keep making this, i do it with milk chocolate instead of dark and with gluten free flour. He loves it! Thank you for a great recipe.
Super easy and a really quick recipe to make. Tastes amazing! It will definitely be a favourite go to treat for our house.
I used coconut sugar instead of the caster sugar and they worked a treat... Definately a one to do again.
Fabulous recipe and I just used Gluten free flour instead and it worked perfectly. Thank you.
Hi, try increasing the cooking temp - I cook them at 150 but can't work out how to change the recipe here!
Hi! I have been trying to adjust the cookign temp to 150 but can't work Out how to do it!
Thanks for your feedback!
Delicious! However I too had to cook it longer, more around the 45-50 minute mark. I'm thinking maybe the tin was too deep? I'm definitely making again anyway because they're so yummy!
YUM!! I had to bake for a lot longer though as it was still really wobbly And seemed uncooked. And still not sure if it was fully cooked.. Any tips? but it tasted really good and fudgey. Really easy to make
A lovely soft, smooth recipe. Have added the off cuts to a catch of traditional icecream ...yum!
This is a quick, easy and very tasty recipe! Not too sweet and brownie like in texture - fudgey in the centre. Lovely just as it is or serve with a light dusting of icing sugar or double cream for extra decadance. My girls and I love it! Thanks for posting this recipe.
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