Ingredients
- 125 g sugar
- 75 g cold water
- 300 g good quality dark chocolate
- 250 g pure cream
- 5 egg yolks
- 2 eggs
- 30 g kahlua, or your liquer of choice
- 1 chocolate Genoise sponge cake
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place chocolate into mixing bowl and grate for 10 sec/speed 8. Set aside.
Insert Butterfly. Place cream into mixing bowl and beat for 15 - 30 sec/speed 4 until soft peaks form.
Make sure you don't overbeat at this stage or the cream will split when folded through chocolate mix later. Set aside.
Place sugar and water into heavy-base saucepan and slowly bring to a boil. Meanwhile, with Butterfly still inserted, add eggs and yolks into mixing bowl and beat 3 min/50 C/speed 4. Turn speed down to speed 2 and slowly pour boiling sugar syrup into the bowl in a thin stream.
Add grated chocolate and mix 10 sec/speed 2 or until mixture is smooth and glossy.
Add softly whipped cream and Kahlua and mix for 10 sec/speed 2 or until well combined but over-whipped.
Line a flat, deep-sided tray with baking paper and cover base with thin layer of chocolate Genoise sponge cake. Top with chocolate Kahlua mix then another layer of sponge. Allow to set in fridge completely before slicing with a hot knife and serving with fresh fruit and Berry Coulis (see Everyday cookbook).
Chocolate Kahlua Pave
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
OMG this looks incredible! Hoping to use this for a speech I have to do at work, you know bribing with something yummy
(FULL Credit will be given to you tho!)
What did you do to the strawberries? are they covered in the coulis too?
Lisha
Hi Megan,
Sorry for the late reply - i've been having an overseas holiday and not been home long!
I make my own Chocolate Genoise by just adding 2 tbs of Dutch cocoa powder to the ordinary old recipe. You could do it with a plain one and have lovely strips of pale yellow colour though!
Hi Fiona,
Your recipe looks great. I would love to try making it but I have no idea where I can find a Chocolate Genoise Sponge. Could you help with this???
Thanks
Megan
OMG it looks divine Fiona. I am definitely going to share a link to that one with my customers.
Rebecca H, Perth
Spice is the variety of life
This looks so beautiful Fiona…glad to see you (and your recipes) on here…cant wait for more!