Ingredients
Torte
- 5 eggs, seperated
- 35 g Dark eating chocolate, for grating
- 160 g dark eating chocolate, broken into squares
- 160 g Butter, chopped
- 165 g caster, sugar
- 120 g almond meal
- 50 g toasted flaked almonds, chopped coarsely
Dark Chocolate Ganache
- 125 g dark eating chocolate, broken into squares
- 80 g cream
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 moderate (180C/160C fan-forced)
Grease deep 22cm round cake pan; line base and side with baking paper
Ensure bowl is clean & dry. Insert butterfly whisk. Add egg whites and beat 3-4 min/Sp 3.5. Set aside into large bowl
Rinse and dry bowl. Add 35g chocolate and grate 3 sec/Sp 7. Set aside
Without rinsing bowl add 160g chocolate and the butter and melt for 5min/50C/Sp 2. Set aside
Add egg yolks and sugar to bowl and beat 2min/Sp 5
Add chocolate mixture, almond meal, flaked almonds and grated chocolate and mix 10 sec/reverse Sp 5
Add 1/3 of egg white mixture and mix 10 sec/reverse Sp 2
Add mixture to the remaining egg whites and carefully fold without overmixing.
Pour into pan; bake about 45minutes.
Stand cake in pan 15 minutes; turn cake top-side up, onto wire rack to cool.
Meanwhile, place ganache ingredients into bowl and melt 4min/50C/Sp 2
Spread ganache over cake; stand 30 minues before serving
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
Thankyou for this recipe. It was a wonderfully moist velvety chocolate. Very decadent but not too rich.
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