Ingredients
Icing for 1 cake
- 10 grams Gelatin Leaf/Sheets
- - chilled water
- 125 grams water
- 225 grams white sugar
- 150 grams dark chocolate
- 30 grams Sifted cocoa powder
- 65 grams thickened cream
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place gelatin into a bowl and cover with chilled water, as per packets instructions. Set aside.
2. Place 125 grams of water and 225 grams of white sugar into Thermomix and mix 5 minutes / 105 degrees / speed 1.Cook until temperature reaches 105 degrees. Mine only took 5 minutes but times are likely to vary.
3. Once mixture has reached 105 degrees stop Thermomix. Add 150 grams of dark chocolate and mix 1 minute / no temperature / speed 2.
4. Add 30 grams of sifted cocoa. Mix 1 minute / no temperature / speed 2.
5. Add 65 grams of Thickened cream. Mix 1 minute / no temperature / speed 2.
6. Wait until mixture reaches 60 degrees. Once Thermomix determines mixture is 60 degrees, squeeze excess water from gelatin sheets with your hands and add to Thermomix.
7. Mix 1 minute / no temperature / speed 2.
8. Strain mixture into separate bowl and tip back into Thermomix jug (or directly into a second Thermomix jug, if you're lucky).
9. Blend mixture 1 minute / no temperature / speed 7.
10. Again - strain mixture into separate bowl and tip back into Thermomix jug (or directly into a second Thermomix jug, if you're lucky).
11. Allow to cool to
Describe the preparation steps of your recipe
This recipe is simply an adaption of 'Cakes StepByStep' YouTube video recipe ( //m.youtube.com/watch?v=5z5VWIBT3tM ). I strongly recommend reviewing the video as it clearly shows how to pour he glaze over a chilled (and buttercream iced) cake.
Tip
Watch video - link above.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
The link above didn't work for me, but a quick google helped me find it here https://www.youtube.com/watch?v=5z5VWIBT3tM
looking forward to trying this one out!
Thanks for the recipe. We really can see our faces in the "mirror". I made the rich butter cake from the community the day before which I iced with buttercream icing from the EDC and then refrigerated. I also have the older model TM but it worked fine for me since the instructions were so good and I did watch the video. There is icing left from the overflow of pouring over the cake which I put in a jug in the fridge. Two days later and microwave on 20 seconds on medium to use it again.
We might try to do this with white chocolate (couverture) and then use colours next time.
Thanks again
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