Ingredients
Rich Chocolate Cake
- 200 g dark chocolate, broken into pieces
- 180 g sugar, (we've used as little as 100g and it still works well)
- 180 g unsalted butter, cut into pieces (if you use salted just leave out the pinch of salt)
- 50 g flour, (any flour - see notes)
- 1 pinch of salt
- 3 eggs
- 150 g fresh or frozen raspberries
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I'm cooking this todayRecipe's preparation
Preheat oven to 190°C.
Place chocolate, butter and sugar into mixing bowl and melt for 5 min/60°C/speed 2. Don't be concerned if the sugar doesn't dissolve, just make sure the chocolate and butter have melted.
Add flour, a pinch of salt and eggs and mix for 15 sec/speed 4.
Pour into a lined 20cm round cake tin and bake for 20-30 minutes or until the edges have come away from the sides of the tin and a skewer tests almost clean.
Garnish with raspberries before serving.
Rich Chocolate Cake
Tip
This cake is best eaten cold as it almost sets when it is cooling to a fudgy interior and chewy sugary crust. Just lovely.
Dust with icing sugar or top with chocolate icing to serve. This cake is wonderful as a rich, decadent dessert cake.
Use any flour you like. Self raising flour for a lighter cake, plain flour for a denser cake, gluten free flour for people with allergies or spelt flour for the extra protein. Milled nuts or nut meal work just as well. We like hazelnuts and almonds. If you are going to mill your own do them first and set them aside. Use any sugar you like. We've used white sugar, rapadura sugar and coconut sugar in this recipe and all work well.
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.
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Comments
Yes! This cake was delicious!! I used 170g dark choc and 120g brown sugar. This will now be my signature chocolate cake. Thank you so much for the recipe!
So easy and delicious - used GF flour and 100g sugar.
yum! used wholemeal spelt flour and didn't wait for it to cool down! thank you
Made this today for a colleague’s 40th birthday lunch. Used wholemeal SR flour. Baked at 180c fan forced. Iced with choc ganache & topped with frozen mixed berries. Wow! It was a hit with everyone at the table. Thanks so much. This will be a go to recipe for me
Very rich and decadent. Fantastic texture.
I'll add less sugar next time, i put 100g in and it's quite sweet.
I used plain flour but then saw people's comment about SR flour so added about 1 tsp of baking powder to the batter and it came out with a perfectly flat top.
Was going to use for my son's birthday but a bit small but will definitely make again for a special occasion.
thanks for sharing the recipe!
The batter tastes lovely. I used hazelnuts and 150g sugar.
Looking forward to trying it later.
It tasted nice. Very rich but with cream really good.
The batter tastes lovely. I used hazelnuts and 150g sugar.
Looking forward to trying it later.
It tasted nice. Very rich but with cream really good.
The batter tastes lovely. I used hazelnuts and 150g sugar.
Looking forward to trying it later.
It tasted nice. Very rich but with cream really good.
The batter tastes lovely. I used hazelnuts and 150g sugar.
Looking forward to trying it later.
Yummy! Reduced the sugar, used SR Flour & used an assortment of old chocolate that needed using up. Worked a treat. I was worried it hadn’t baked enough as it sunk when cooking, but once cool the texture was perfect.
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