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.

 

Banana Bread

Thermomix® time: 2 min

Ingredients

  • 50 g sugar Banana Bread
  • 80 g butter
  • 2 bananas
  • 3 eggs
  • 50 g milk
  • 200 g flour
  • 2 tsp baking powder
  • 1 tsp vanilla sugar
  • 1 coffee spoon bicarbonate of soda
  • Salt to taste

Preparation

  1. Pre-heat the oven to 180ºC.
  2. Pulverise sugar 15 sec/ speed 9.
  3. Add butter and melt in double boiler 1 min/ 50ºC/ speed 3.
  4. Add bananas and set 7 sec/ speed 6.
  5. Place all ingredients into mixing bowl and set 10 sec/ speed 6.
  6. Bake in a rectangular shape (type English cake), previously greased with butter and dusted with flour, for about 40 minutes.

Milk Candy with Coconut

Thermomix® time: 1 min

Ingredients Milk Candy

  • 100 g grated coconut
  • 2 tbsp condensed milk
  • 150 g powdered milk
  • 100 g powdered sugar
  • 100 g coconut milk (or as much as required to reach the moulding point)
  • 20 cloves

 Preparation

  1. Place into mixing bowl 50 g of grated coconutand all the ingredients, except the coconut milk and cloves,and stir 10 sec/ speed 5​​.
  2. Set 1 min/ speed 4 ​​and slowly add the coconut milk by the lid mouth until achieve a thick paste consistency. Remove from the mixing bowl and let dry for about half an hour.
  3. Make small balls by hand, wrap them in the remaining grated coconut and garnish with a clove in the centre of each cake.

 

 

Pistachio and Hazelnut Bonbons

Thermomix® time: 2 min

Ingredients Pistachio and Hazelnut Bonbons

  • 50 g hazelnut
  • 50 g pistachio
  • 200 g chocolate 70% cocoa

Preparation

  1. Place pistachio and hazelnuts into mixing bowl and grind 10 sec/ speed 5. Set aside.
  2. Melt chocolate 2 min/ 80ºC/ speed 2.
  3. With a brush, line silicone baking moulds with chocolate.
  4. Fill with the prepared nuts mixture.
  5. Cover with remaining chocolate and flat with the spatula, removing the excess.
  6. Chill for about 30 minutes, remove from the mould and trim the edges of the bonbons, giving an appealing round shape.

Coffee Pudding of Grandma Lete from Angola

Thermomix® time: 1 min

Ingredients Coffee Puding Grandma Lete

  • Caramel to grease the cake tin
  • 8 measures of coffee powder
  • 8 measures of milk
  • 8 egg yolks
  • 8 measures of sugar

Preparation

  1. Preheat oven to 180ºC. Grease the cake tin with caramel.
  2. Dissolve coffee in milk 30 sec/ speed 6.
  3. Add the remaining ingredients and mix 35 sec/ speed 2.
  4. Pour the preparation in the tin, cover with silver paper or vegetal paper and bake 30 minutes in double boiler, in the oven.
  5. Make sure that the pudding is cooked, with the help of a toothpick, and unmold when cold. Serve garnished with roasted coffee beans.

Note: The traditional measures in this recipe were maintained and each measure accounts for an half eggshell.

Pecan Nuts & Chocolate Tart

Thermomix® time: 2 min

Ingredients Pecan Nuts & Chocolat Tart

PASTRY

  • 35 g fresh pitted dates
  • 80 g cold-pressed coconut oil
  • ½ tsp ground cinnamon
  • Pinch of sea salt
  • 50 g raw cacao powder
  • 250 g pecans nuts
  • 1 tsp vanilla extract

FILLING

  • 500 g avocados, skin and stone removed
  • 40 g raw honey or organic maple syrup
  • 60 g coconut milk
  • 1 tsp vanilla bean extract
  • Pinch of sea salt
  • 60 g cacao powder
  • 125 g cold-pressed coconut oil, solid

Preparation

PASTRY

  1. Place dates, coconut oil, cinnamon and sea salt into the mixing bowl and blend 4 sec/ speed 4.
  2. Add cacao powder, pecan nuts and vanilla extract and grind 10 sec/ speed 9.
  3. Line a tin with this mixture and frozen for around one hour.

FILLING

  1. Place avocados, honey, coconut milk, vanilla extract, salt, cacao powder and coconut oil into mixing bowl and blend 1 min/ speed 4.
  2. Scrape down with spatula and blend for more 20 sec/ speed 6. Place into the tin over the dates base already chilled.