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.

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.

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.

 

Easter Chocolate Bonbons

Thermomix® time: 3 min
Total time: 40 min

Ingredients Easter Bombons2

  • 250 g chocolate, 45% cacao min.
  • For the filling: dried fruits, candied fruits, jam, liquor, white chocolate, more at your taste

Preparation

  1. Place chocolate into mixing bowl and grind 10 sec/ speed 9. Remove and set aside.
  2. Place 180 g of chocolate into mixing bowl and set 2 min/ 50ºC/ speed 1.
  3. Add the remaining chocolate and mix 1 min/ speed 2.
  4. Underlay the silicone baking moulds with chocolate.
  5. Fill with your favourite ingredients.
  6. Cover with the remain chocolate and slightly tap the mould to smooth out chocolate on top.
  7. Cover with plastic film and chill for about 30 minutes.
  8. Remove from the mould and store in a cool place.