Chocolate Fudge Cake

Thermomix® time: 7 min
Total time: 1 h

A rich but light cake that is a guaranteed crowd pleaser. It is a perfect option for a birthday or celebration cake with its thick icing and delicious flavour.

SPONGE Chocolate Fudge Cake

Ingredients

  • 200 g butter, diced, plus extra for greasing
  • 200 g dark chocolate, minimum 70% cocoa solids, pieces or callets
  • 100 g water
  • 250 g self-raising flour
  • 25 g cocoa powder
  • 180 g light brown sugar
  • 180 g golden caster sugar
  • 3 large eggs
  • 80 g crème fraîche

Sponge

  1. Preheat oven to 170°C. Grease and line two cake tins (Ø 20 cm) with baking paper then set aside.
  2. Place chocolate in mixing bowl and chop 4 sec/ speed 10. Scrape down sides of mixing bowl with spatula.
  3. Add butter and water then melt 2 min/ 80°C/ speed 1.5.
  4. Add flour, cocoa powder, light brown sugar, caster sugar, eggs and crème fraîche then mix 20 sec/ speed 5. Scrape down sides of mixing bowl with spatula and mix again 10 sec/ speed 5.
  5. Divide cake batter between cake tins and bake for 35-40 minutes (170°C) until a skewer inserted in centre comes out clean. Clean and dry mixing bowl.
  6. Remove tins from oven and leave to cool for 10 minutes before removing from tins and transfering to wire rack to finish cooling. Meanwhile make icing.

ICING

Ingredients

  • 200 g dark chocolate, minimum 60% cocoa solids, pieces or callets
  • 200 g butter, in pieces, softened
  • 200 g icing sugar

 Preparation

  1. Place chocolate in mixing bowl and chop 4 sec/ speed 10. Scrape down sides of mixing bowl with spatula then melt 2 min/ 40°C/ speed 1.5. Scrape down sides of mixing bowl, then melt again 2 min/ 40°C/ speed 1.5.
  2. Insert butterfly whisk and add butter and icing sugar then mix 30 sec/ speed 3.5. Scrape down sides of mixing bowl with spatula and mix again 10 sec/ speed 3.5.
  3. To assemble, sandwich the two cakes together with icing then cover sides and top with remaining icing. Decorate as desired before serving.

 

Utensils Thermomix parts: Stirring attachment (butterfly), Spatula, Measuring cup.
Useful items: Baking paper, 2 round cake tins (Ø 20 cm), skewer, cooling rack
Serving size: 12 slices
Difficulty: Easy
Nutritional values per 1 slice: Energy 3181 kJ / 760 kcal. Protein 7 g. Carb 77 g. Fat 47 g
This recipe is from Vorwerk International.

Christmas Crown

Thermomix® time: 6 min

Ingredients Christmas Crown_2016

  • 300 g milk
  • 50 g butter, cut into pieces, plus extra for greasing
  • 20 g fresh yeast, crumbled or 2 tsp dried instant yeast (8 g)
  • 20-60 g sugar
  • 550 g bread flour
  • 1 ½ tsp salt
  • 1 egg, lightly whisked, for glazing

Preparation

  1. Lightly grease a large bowl and set aside. Place milk, butter, fresh yeast and sugar into mixing bowl and warm 3 min/ 37ºC/ speed 2.
  2. Add bread flour and salt and knead 3 min/ dough mode. Place dough into prepared bowl, cover with cling film or a damp kitchen towel and let rise in a warm place until doubled in size (approx. 1 hour).
  3. Line a baking tray with baking paper and set aside. Divide dough into 3 pieces and roll each piece into a rope (approx. 45 cm). Join the 3 ropes at one end, plait, and join again at the other end. Place plait onto prepared baking tray, cover with cling film or a damp kitchen towel and let rise again in a warm place until doubled in size (approx. 30 minutes). Meanwhile, preheat oven to 180ºC.
  4. Brush with whisked egg and bake for 25-30 minutes (180ºC) or until bread sounds hollow when tapped in the underside. Allow to cool on a cooking rack begore slicing.

 

Portuguese-style Cod at Varoma

Thermomix® time: 30 min

Ingredients

  • 4 carrots Portuguese Cod
  • 2 medium onions, cut in half
  • 500 g cabbage
  • 500 g soaked cod
  • Salt and pepper to taste
  • 500 g potato, cut into quarters
  • 4 eggs
  • 1000 g water
  • 250 g cooked chickpeas
  • Olives

 

Preparation

  1. Place carrots, onions and cabbage previously scalded in Varoma. Season cod with salt and pepper and place in Varoma tray. Put potatoes and eggs into the basket.
  2. Place water into the TM bowl, insert the basket, place the Varoma on top of the lid and cook 30 min/ Varoma/ speed 1. If some of the vegetables are not cooked properly, set an additional 5 min at the same temperature and speed.
  3. Blanch the grain with boiling water if necessary. Compose all ingredients smoothly on a platter and garnish with the olives.

Corn Pastels with Tuna

Thermomix® time: 31 min

Ingredients Corn Pastels with Tuna

  • 350 g sweet potatoes
  • 1000 g water
  • Salt to taste
  • 65 g corn flour
  • 1 onion
  • 50 g olive oil
  • 1 can of tuna
  • ½ chilli pepper
  • ½ coffee spoon of salt and garlic mixture
  • Oil for frying

Preparation

  1. Place potatoes into mixing bowl with salted water and boil 20 min/ 100ºC/ speed spoon. Drain and reserve the cooking water.
  2. Attach the butterfly and mash the potatoes with a little of the reserved water 30 sec/ speed 3.5.
  3. Remove the butterfly, add corn flour and mix 20 sec/ speed 6, until a moldable past of soft consistency. Take out and set aside.
  4. Place onion and oil into mixing bowl and chop 5 sec/ speed 7 then sauté 7 min/ speed spoon.
  5. Add tuna and mix 15 sec/ speed 3. Season to taste and cook 3 min/ 100ºC/ speed spoon.
  6. Make balls of equal size with the dough, flatten with your hands and fill with the mixture obtained. Fold them in half, close and fry in hot oil.

 

 

Tiger Prawns with Aromatics

Thermomix® time: 25 min

Ingredients Tiger Prawns with Aromatics

  • 500 g tiger prawns
  • 3 tbsp garlic pasta
  • Juice of 1 lime
  • 10 garlic cloves
  • 100 g olive oil
  • 2 tablespoons sweet pepper
  • 20 g coriander leaves
  • 1 chilli
  • Salt to taste
  • 1000 g water

Preparation

  1. Cut prawns lengthwise and season with garlic pasta and lime juice. Place prawns into Varoma, previously lined with aluminum foil, and set aside.
  2. Place all ingredients into mixing bowl and chop 7 sec/ speed 7. Sauté 5 min/ Varoma/ speed 2.
  3. Pour the obtained sauce over prawns in Varoma and close the foil in order to cover the content. Set aside.
  4. Add water into mixing bowl, place Varoma on top of the lid and cook 20 min/ Varoma/ speed 2. Open the wrapper and make sure that the prawns are cooked.

 

Energy Bars with Honey

Thermomix® time: 3 min

Ingredients Energy Bars

  • 160 g butter and a bit more to grease
  • 100 g brown sugar
  • 120 g honey
  • 400 g multi-cereal muesli with tropical fruits
  • 100 g peanut butter

Preparation

  1. Preheat oven to 160ºC.
  2. Line a baking tray with tracing paper greased with butter.
  3. Place butter, sugar and honey into mixing bowl and set 2 min/ 100ºC/ speed 2.
  4. Add cereals and peanut butter and set 1 min/ reverse position/ speed 2.
  5. Spread dough into the tray, with a height not superior to 1 cm. Place in the oven and bake for 25 minutes or until golden.
  6. Cut in small rectangles while hot and let it cool. Wrap in tracing paper and reserve in hermetic boxes.

Duck Pies with Sultanas and Cashew

Thermomix® time: 38 min

Ingredients Duck Pies

  • 20 g cashew
  • 2 legs of duck
  • 2 onions
  • 1 bay leaf
  • Cloves to taste
  • Salt and pepper to taste
  • 200 g leek
  • 1 carrot
  • 2 garlic cloves
  • 30 g olive oil
  • 100 g cream
  • 20 g sultanas
  • 300 g shortcrust pastry (BCB, 41)
  • Butter and flour for greasing
  • 2 egg yolks

Preparation

  1. Preheat the oven to 180ºC.
  2. Chop cashew roughly 4 sec/ speed 4. Set aside.
  3. Place duck into simmering basket with 1 onion cut into quarters, bay leaf, cloves, salt and pepper. Place the basket inside the mixing bowl, close the lid and set 30 min/ 100ºC/ speed 4.
  4. Leave to cool, boned and remove the skin.
  5. Shred duck with the boiled onion 15 sec/ reverse position/ speed 4. Set aside.
  6. Place leek, the raw onion, carrot, garlic and oil into mixing bowl and shop 5 sec/ speed 5. Sauté 8 min/ 100ºC/ speed 1. Drain the liquid.
  7. Add duck, cream and cashew and mix 10 sec/ speed 3.
  8. Roll out the dough, line the pie tins previously greased with butter and flour and fill them. Cover with dough and close around.
  9. Brush with egg yolk and take to oven for 20 minutes.