Ingredients
- 200 g Roasted Hazelnuts
- 250 g Dark Chocloate
- 150 g Field mushrooms
- 125 g Butter
- 125 g Rapadura Sugar
- 40 g Coffee Shot (Strong)
- 40 g Tia Maria
- 5 eggs
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
Describe the preparation steps of your recipe
Prepare Springloaded tin with baking paper on the base and grease with butter.
Roast Hazelnuts in Oven on 180 degrees for 15 minutes. (you can do this step ahead of time and store in container in freezer till needed)
Mill Hazelnuts once cooled 3 sec/speed 7, set aside.
Mill Chocolate 3 sec/speed 7, set aside with hazelnuts.
Chop Mushrooms 3 sec/speed 7, set aside on their own.
Place Milled Hazelnut, Milled Chocolate, Butter, Rapadura Sugar, Coffee Shot and Tia Maria into bowl 3 min/100/speed1.
INSERT BUTTERFLY add chopped mushrooms while mixing on speed 1 slowly add the eggs one at a time (through hole in top), ensuring combined before adding the next egg. Insert MC then slowly increase speed to 3 for about a minute.
Pour into prepared springloaded tin and cook on 180 degrees for 40 minutes or until firm to touch in centre.
Enjoy with a dash of double cream and a handfull of Raspberries with a coffee quietly on your own or with friends.
Thermomix Model
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Recipe is created forTM 31
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
sorry not to computer savvy... Yes you could use button mushrooms for this recipe.
The Cook In The Hat
Can you use button mushrooms in this recipe? thanks
absolutly amazing!!! no one guessed there was mushroom's in there
love it
Yum!
This is adults only deliciousness. Has a taste like a Ferrero Rocher. Best made for sharing!
Great receipe TCITH.
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