Ingredients
- 400 g chocolate, 45% cocoa solids minimum
- 125 g Butter
- 150 g raw sugar
- 4 eggs, separated
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180C and grease cake tin well with butter.
Insert butterfly and beat egg whites in dry mixing bowl 2 mins / 37C / speed 3 or until firm peaks are formed. Set aside.
Rinse and dry bowl. Mill sugar 10 sec / speed 9. Set aside.
Melt chocolate (broken into pieces) and butter (cut into cubes) in bowl 5 to 7 mins / 50C / speed 2 until smooth. Set aside.
Cream sugar and egg yolks in unwashed bowl 1 min / speed 5.
Add chocolate mixture and mix 30 sec / speed 5.
Insert butterfly and add some of the egg whites to chocolate mixture. Stir for a few seconds / speed 2. Repeat until all egg whites have been folded through and batter is smooth and uniform in colour.
Pour batter into tin. Bake 30 to 45 mins. Cake is best underdone so you can pull it out when it is still sticking slightly to skewer. Let cool in tin and then transfer onto rack.
Method
Tip
Use half 70% cocoa solids chocolate and half 45% cocoa solids chocolate for a slightly more bitter chocolate taste. Experiment with different dark chocolate brands and types for fun!
This recipe can be made to 1.5 proportions. Use 600g chocolate, 225g sugar, 190g butter and 6 eggs.
Bake in a square or rectangular tin and cut into brownie size portions for snacks and treats.
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.
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