- TM 31
Ingredients
Cake
- 150 g butter, room temperature, plus extra for greasing
- 250 g dark chocolate, broken into pieces
- 250 g almonds
- 250 g sugar
- 6 eggs
- 1 tbsp baking powder
- 1 tbsp cocoa powder
- 50 g Amaretto® liqueur (optional)
Chocolate ganache
- 100 g dark chocolate, broken into pieces
- 80 g pouring (whipping) cream
- fresh berries, for decorating (optional)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 180°C. Lightly grease and line a springform cake tin (24 cm) and set aside.
- Place chocolate into mixing bowl and grate 10 sec/speed 9. Transfer into a bowl and set aside.
- Place almonds into mixing bowl and chop 6 sec/speed 6. Transfer into bowl with chocolate and set aside.
- Place sugar, butter, eggs, baking powder, cocoa powder and Amaretto® liqueur (optional) into mixing bowl and mix 20 sec/speed 7.
- Add reserved chocolate and almond mixture and combine 30 sec/speed 6. Pour mixture into prepared tin and bake in centre of the oven for 1 hour (180°C) or until a wooden skewer inserted into the middle of the cake comes out clean. Allow to cool in tin for 30 minutes then transfer onto a wire rack to cool completely. Clean and dry mixing bowl.
- Place chocolate into mixing bowl and grate 10 sec/speed 8. Scrape down sides of mixing bowl with spatula.
- Add cream and melt 2-3 min/50°C/speed 3.
- Place cooled cake onto a serving plate. Spread ganache over the top of cake, allowing it to run over the sides. Garnish with fresh berries (optional) and serve immediately.
Cake
Chocolate ganache
Tip
To ensure this recipe is gluten free check the label of your baking powder or make your own. Some commercial brands may contain traces of wheat or gluten.
You can reduce the sugar in this recipe to 150 g if desired.
Seasonal berries of choice are also delicious with this cake.
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
I made this late one evening and I was amazed with the outcome. A beautifully moist cake with great flavour. Comments are that a small piece is a good serving size. I agree. Have added this to my receipes as it is a keeper. Thank you.
cogielka: Did you ever make this with an egg substitute? Please let me know what worked
Could milk chocolate from Easter eggs be used instead of dark chocolate?
So good and gluten free! I did use the liquor and replaced the almonds with hazelnuts and used milk chocolate instead of dark chocolate. A rich moist cake, a small piece is satisfying.
I made this a while ago from the Basic Cookbook for my husband's birthday. It was delicious! As already noted, it is dense and a small slice is all you need but it lasted well. I'll definitely make it again.
Are roasted or raw almonds better for this recipe? (please)
Made this cake this morning. So easy and delicious. I used white chocolate for the ganache. I cooked it for 1hr & 15 mins. I used LSA, a mixture of Linseed, Sunflower seeds and Almonds because I didn't have any almonds. Turned out great.
Delicious and super easy!
Made this earlier in the week and it was a real hit! It keeps really well, which is fortunate as it is quite dense so you don't need big slices!!
A really nice gluten free cake!! Followed the recipe and turned out well!