Ingredients
Water, sugar, butter cocoa, bicarb soda, eggs, SR flour, Dark chocolate, cream.
- 420 grams Boiling water
- 600 grams sugar
- 250 grams Butter
- 40 grams cocoa/cocao powder
- 1 heaped tsp bi-carb soda
- 5 eggs
- 410 grams SR flour
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Method
Put water, sugar, butter, cocoa and bi-carb into TM bowl.
Cook 4 min 50 degrees, speed 3.
Then cook 5 min 100 degrees, speed 2.
Cool 45 min or until room temp.
Add eggs and flour and beat 50 seconds speed 6 or until combined.
Pour into prepared tin. Bake 1 hour or until skewer comes out clean. Leave 10 min until turning out.
For Gananche
Put chocolate into TM bowl.
Grate 10 seconds speed 8.
Add cream and cook 5 min, 50 degrees speed 3 or until desired consistency.
Spread onto cooled cake.
Preheat oven to 190 degrees c or 170 degrees c for fan forced. Grease/line 28cm pan.
Tip
This is a great moist cake feeding at least 20 people generously.
The ganache is wonderfully shiny.
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
Can you please specify what size cake pan to use thankyou..
Hi, use Ganache from EDC for Torta Caprese
What are the quantities for the Ganache Ingredients please?i