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Chocolate Raspberry Fondant Cake

Looking down on a chocolate fondant cake scattered with raspberries

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.

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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 we hve for things like this.

Looking down on a chocolate fondant cake scattered with raspberries

Chocolate Raspberry Fondant Cake

5 from 5 votes

5 stars tells us you love the recipe

becs-table.com.au
This is a beautifully rich and decadent chocolate dessert, made simple with a Thermomix only method. Perfect for your next dinner party and easy enough if you want to bring a plate.
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Difficulty Easy
Course Cake, Dessert
Cuisine Australian
Servings 12
Method Thermomix

Equipment

  • 1 Thermomix

Ingredients
  

  • 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

Instructions
 

  • 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…

13 Comments

  1. Hi, I just want to confirm that I’m Not going barking mad: do you actually whip the butter and sugar at 80 degrees for 10 minutes??? I’m Worried it’ll turn into hot scrambled eggs! Sorry to ask but I am actually a dreadful cook and wanted to check before stuffing it up!

    1. Hey Bec,
      Yes, that’s right. At this stage, you’re trying to create some volume in your eggs/sugar mix. It’s not butter at this stage. I will take a few minutes to warm up to 80°c then it will need time to create volume. Leave the MC out so you can get as much air into the bowl as you can. The eggs can’t scramble at this time and temperature. Great question, though. 😉

      1. Ah the old time & temperature problem. The eggs will cook at 80c if left long enough (so no, you are not barking mad), but they wont when following the method here because the time is kept intentionally short.

          1. Well, you would if it wasn’t for all the other ingredients in there with them. All good, you know they say baking is a science. teehee

      2. 5 stars
        Thank you – I made this recipe after you reassured me that I wasn’t completely bonkers and I just have to say that this cake was THE BEST cake I’ve ever made; I cannot adequately express to you how incredibly delicious it was, but what I can say is that it was so good that I would have married it. Thank you for a remarkable recipe; 6 stars!!

  2. 5 stars
    Excellent recipe. I add raspberries and some chopped chocolate as well. Delicious and very easy with the thermomix. Many thanks for creating.

  3. 5 stars
    Have made this countless times, with fresh blueberries and it is really decadent topped with cream or ice cream. The family love as do I. Yum

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