- TM 31
Ingredients
- 6 eggs, separated
- Pinch salt
- 250 g70% dark chocolate in pieces
- 130 g unsalted butter
- 150 g sugar
- 50 g plain flour
- Glaze;
- 100 g70% dark chocolate in pieces
- 30 g water
- 50 g sugar
- 40 g Butter
- Candied or fresh fruit to garnish
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat
oven to 180ºC. Butter a 12 hole muffin pan and line with cupcake liners. Set
aside.Insert
Butterfly. Place egg whites and salt
into TM bowl and whip for 6 minutes
at 37ºC on speed 3. Remove Butterfly
and set whites aside.Place
dark chocolate into TM bowl and grate for 10
seconds on speed 7. Scrape down
sides of bowl and add butter. Melt for 3
minutes at 50ºC on speed 2.Add
sugar and egg yolks and mix for 30
seconds on speed 4.Add
flour and mix for 20 seconds on speed 4. Place half of beaten egg
whites into TM bowl and mix for 10
seconds on Reverse + speed 4.
Carefully fold in remaining egg whites by hand using spatula until fairly well
mixed.Divide
mixture between buttered moulds and bake for 15-20 minutes. (It is better to slightly undercook
chocolate cake for the texture to be more appetising.)While
cakes are baking make glaze by placing chocolate into clean TM bowl and grate
for 10 seconds on speed 7. Add water and sugar and cook
for 12 minutes at 100ºC on speed 3.Add
butter and mix for 30 seconds on speed 4. Spread glaze over warm cakes
and garnish with fruit as desired.
Thermomix Model
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Recipe is created forTM 31
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Comments
Excellet Excellent not to mention delicious! Thank you for posting this recipe.
These are so yummy. My new fall back choc cuppie recipe.