Do you love Chocolate? You know the Thermomix makes my job as a Pastry Chef so easy. The Conventional method for a recipe like this would use so much equipment, and you’d have to understand so many techniques that most people wouldn’t even bother.
The Thermomix, on the other hand, sorts it all out. The method I’ve written for this cake is so simple, and your kitchen won’t look like a bomb site afterwards.
I’m calling this cake my Chocolate Raspberry Fondant Cake because it’s probably closer to a fondant than a mousse. It’s really soft and rich, but it doesn’t quite ooze (which I like because it makes it easier to serve).
I was too lazy to go down to the cooking school to grab a good quality non-stick pan for this. If I had, I wouldn’t have had to grease and dust the sides of the tin, but the 8″ tin was right in front of me, and it was only 8 am on a cold winters day, so don’t judge me. lol
So if you own a USA pan, you won’t have to grease, but I still suggest you place baking paper in the bottom of your tin. This cake is really soft even when it’s cold. The paper will help a little to hold it all together. Or join our Bake Club Online and see all the tips I give for things like this.
Chocolate Raspberry Fondant Cake
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- 1 Thermomix
- 45 g cocoa powder
- 80 g plain flour
- 180 g unsalted butter diced 2 – 3 cm cubes
- 180 g dark chocolate I use Callebaut Callets
- 3 large eggs
- 280 g caster sugar
- 100 g raspberries
- 1 pinch chefs pinch of Murray Valley Sea Salt Flakes Optional
- Weigh the flour and cocoa powder into the TM bowl and with the MC in place sift for 6 seconds/speed 6. Doing this will mix and remove lumps in the Cocoa powder if there are any. Then set aside
- Weigh the butter and chocolate into the TM Bowl and set for 5 minutes/50°c/Sp 1 MC in Scrape down the sides (Callets like to walk up the bowl?) and repeat for 3 mins/50°c/Sp 1. Remove as much chocolate as you can from the bowl but no need to clean and set the chocolate/butter mixture aside.
- In the meantime. Preheat the oven to 180°C and line the base of your tin with baking paper. Then on the inside walls of your tin use butter and dust with cocoa powder tipping out any excess cocoa when the butter is covered.
- Add your butterfly to your fairly clean bowl. Weigh in the sugar and eggs and set your TM for 10 mins/80°c/speed 3.5 Leave the MC out this time.
- When the time is up, turn the TM back on to speed 3 and slowly pour the melted chocolate/butter mix into the TM bowl while the blades are running. Once you have it in turn off the TM and remove the lid. Dump the flour/cocoa mix into the bowl and mix again for 3 seconds/speed 2.5 scrape down then mix again for 3 seconds/speed 3
- Pour the batter into the prepared tin and sprinkle the raspberries and salt (if using) over the top then place in the oven. Bake for around 35 mins or until a temperature probe reaches 85°c
- Once baked leave to completely cool in the tin on a wire rack. When cold, remove from the tin and serve with cream.
I love taking my pastry chef recipes and translating them into Thermomix recipes. Actually, I love translating (and sometimes fixing) all sorts of recipes…