Ingredients
- 100 g 70% Chocolate
- 100 g Butter
- 50 g raw sugar
- 2 eggs
- 2 egg yolks
- 75 g plain flour
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat Oven to 180C. Lightly coat ramekins with butter then cocoa powder and set aside.
Melt the Chocolate and Butter in the Thermomix for 4 Min/40C/Speed 2. Set aside and clean and dry mixing bowl.
Add the raw sugar and mill for 10 sec/Speed 9. Scrape down sides of the bowl.
Insert the Butterfly.
Add the eggs and egg yolks and beat for 3 Min/37C/Speed 4.
After beating the eggs and sugar, keeping the Butterlfy in, turn the Speed to 2 and slowly add the melted chocolate back into the mixing bowl throught the lid.
Once the chocolate is incorporated, keep beating and slowly weigh in the plain flour. (Pre-weigh if using a TM31 or TM21).
Mix till just incorporated.
Pour into prepared dishes and bake in the oven for 8 - 10 minutes.
Serve straight away!
Tip
Due to intollerances, I always use Gluten Free flour (I make a Gluten Free Flour mix from the Thermomix Gluten Free Wheat Free Cookbook) and prefer it Gluten Free as it's easy to over mix with 'normal' flour.
I use rapadura sugar instead of raw and skip the milling stage. You could substitute for honey too if preferred.
Try to use the best chocolate you can afford - I make it with 70% Lindt or 70% Organic Green & Blacks.
Be sure to flour your ramekins!! You don't want any cake sticking to them and being ruined!
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
Omg!! Delicious. Thankyou
This is my ‘go to’ Fondant recipe - never fails - makes 4 good size desserts which I serve with clotted cream and raspberry coulis - yum....
Very good, thank you. I made 6 mini ramekin sized. Went deliciously with salted caramel & peanut butter ice cream. I made them in advance, refrigerated overnight & baked ~12 minutes.
Delicious! perfect with icecream
Ooh, good idea!!
For more recipe inspiration check out my blog www.mixtasteeat.com
Tasted great had to cook mine for 25mins and still a little to runny. But everybody enjoyed.
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This is too good. I added 40 grams of hazelnut chocolate to mine (chopped it up on speed 6 for about 5 seconds).
super easy I didnt bother washing out the bowl after melting the chocolate and butter and they still turned out perfectlly.. I hate washing the bowl lol
Yum! Thanks for the recipe. Very easy to cook and fabulous result.
You're welcome!
For more recipe inspiration check out my blog www.mixtasteeat.com
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