Preparation time
15min
Total time
35min
Portion
24 piece(s)
Level
--
Ingredients
- Filling:
- 100 gm glace cherries
- 50 gm desiccated coconut
- 20-30 ml of coconut cream
- Cake
- 250 g dark chocolate
- 250 gm almonds (or any other nut like macadamia, hazelnuts etc)
- 150 g Butter, softened
- 150 g raw sugar
- 100 gm glace cherries
- 50 gm desiccated coconut
- 30-40 ml coconut cream
- 5 eggs
- 1 T cocoa
- ½ T baking powder
- Ganache
- 150 gm dark choc
- 80 g cream, (or 50 ml milk)
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I'm cooking this todayRecipe's preparation
1. Put Filling ingredients in TMX bowl and pulse until combined and the mixture can stick together but the cherries are still chunky. Set aside.2. Put nuts and chocolate in TMX bowl and grind for 20-30 secs on Speed 7. 3. Add the rest of the cake ingredients and mix together on Speed 6 for 30 secs.4. Pour approx a heaped tablespoon into each cupcake pan. Put a 5 cent piece rough ball (just squish it into shape) of filling into the middle of each cupcake. The ball doesn’t need to be round just compact the filling into a roundish shape.
5. Pour over another heaped tablespoon to cover the ball. If there is more cake mix at the end distribute it amongst the cakes.
6. Bake for 20 mins at 160 degree fan forced7. Cool then ice with ganache (melt chocolate in the cream or milk for 2mins at 50 degrees, let it sit for 10 mins to thicken then ice cakes)
Tip
If there is some filling mix left over after making the filling balls then you can add it to the ganache or just eat it out of the bowl!
Thermomix Model
-
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.
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Comments
I used frozen cherries and a mix of almonds, cashews and macadamia nuts, i also used white sugar as I had no raw sugar and it worked well.
In the middle I added 1/2 a frozen cherry ontop of the filling.
Ultra decadent! They got my dads nod of approval, and that's not easy
I used a 12 regular sized muffin tray because I thought it made 24 mini ones, but had leftover mixture so not sure if my assumption was correct!
These are sooooooooo good! Highly recommend, thanks for posting!
These are the best, i made them for Easter and my dad ate 3 within a few minutes.His birthdays coming up soon so guess what cake he's having!
Oh my goodness! These little cakes are delicious! Thankyou so much for this recipe - they were a huge hit. I have had a few disasters with my gluten free cooking of late and was a little deflated but not anymore. My mum is newly diagnosed celiac and it was lovely to be able to share morning tea with the whole family and mum not having to miss out. Will most certainly be making these again.
These look incredibly decadent but delicious! Thanks for the recipe, I'm adding it to my favourites.
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I think dried cherries or even cranberries would be awesome in this!
Hi Jo (I think its Jo?)
yes I think you could certainly use frozen or tinned (drained) or even fresh this time of year. I used glace to mimic the Cherry Ripe chocolate bar flavour. I think Raspberry would be awesome too
Myf
YUMMMMM!!!!! This is my kind of recipe - thank you!! I wonder if I could use frozen or tinned cherries though, instead of glace, as I like them better?
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