Double Whammy Chocolate Cake

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Recipe's preparation

Base

Preheat oven to 150C.




 




Place rapadura or coconut sugar into clean, dry mixing bowl and mill 30 sec/speed 9. Remove to a small bowl and set aside.




 

Place chocolate pieces into mixing bowl and mill 10 sec/speed 8.




 

Add coconut oil and melt for 3 mins/50C/speed 3.




 

Add milled sugar, cacao powder and stevia powder to the chocolate mixture and begin mixing 5 mins/speed 5. While mixing, add egg yolks through the hole in the lid, one at a time. Continue mixing until timer reaches 5 minutes.




 

Remove the chocolate mixture to a large bowl, set aside, and wash out the Thermomix mixing bowl really well. (Or if you have a second bowl, use that for the egg whites.)




 





Insert the butterfly into the dry, clean bowl, add the egg whites and cream of tartar and whisk 4 min/speed 4, until stiff.




 





Fold egg whites gently into the chocolate mixture in the bowl, using a spatula, until just combined. Pour batter into lined cake tin and bake for approximately 1 hour at 150 degrees C, or until a knife inserted in centre of cake comes out clean.




Set cake aside to cool while you make the topping.




 

Topping

Begin making topping the same way you made the base, following steps 2-5 with the second lot of ingredients, leaving the chocolate mixture in the mixing bowl.





 





Sprinkle agar agar powder over water in a small jug and mix it in until it dissolves. Add to the chocolate mixture in mixing bowl and mix 10 sec/speed 5, or until well mixed. The chocolate mixture will become thick and creamy, kind of like a pudding consistency. 




 




Remove chocolate mixture to a large bowl and set aside. Wash out Thermomix mixing bowl really well. (Or if you have a second bowl, use the one you already used for egg whites again for the next batch. No need to wash out unless you got some chocolate mixture in it.)




 

Insert the butterfly into the dry, clean bowl, add the egg whites and cream of tartar and whisk 4 min/speed 4, until stiff. 




 





Fold egg whites gently into the chocolate mixture in the bowl, using a spatula, until just combined. Pour topping mixture onto the cooked cake base in the tin. It doesn't seem to matter if the base is not completely cool, as the topping will set anyway.




 





Cover the cake and place carefully in the fridge to set for about 10 hours. Or if you're impatient, place it in the freezer for a couple of hours, then the fridge. It should set so that the topping is firm and can be sliced without losing it's shape.