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ThermOMG © Page 1 All recipes have been made in our own kitchens and have been successful with our family and friends hence why we would like to share them with you. Please always be aware of your own machines capabilities and follow the safety instructions and recommended guidelines supplied with your machine. This site is not affiliated with nor have the recipes been tested or approved by Vorwerk Thermomix or Thermomix in Australia and New Zealand. ThermOMG will NOT accept liability for any failed recipes or damage to your machine or person. We hope you enjoy our recipes as much as we did.
Chocolate Mousse Cake by Gail Kordic
4 eggs
1 good tablespoon sugar
1 tablespoon plain flour
500g dark chocolate
1 1/2 tablespoons sugar
125g butter
Preheat the oven to 230 deg and line the bottom of a 20cm spring form pan
and butter the sides and bottom thoroughly.
Making the cake batter you have 3 choices of method.
Method 1 – If you have 1 Thermomix with 2 bowls
Place 4 eggs and 1 good tablespoon of sugar into the bowl with the butterfly
inserted. Whisk for 10 minutes on speed 3 until thick and pale. While still on
speed 3 drop 1 tablespoon of plain flour through the lid and beat for 8
seconds on speed 3.
In the second bowl melt 500g dark chocolate, 1 1/2 tablespoons sugar and
125g butter for 6 minutes at 60 degrees on speed 2 so that it is nicely melted
and incorporated. Only leave for a very short time (like 30 second) before
you take the next step.
Swap bowls, and while on speed 2 drop spoonfuls of the chocolate mixture
into the egg mixture until it is incorporated - takes about a minute.
Pour into your prepared tin and place in oven for 12 minutes ONLY.
Remove from the oven (it won't be set in the middle). Run a knife around the
cake, release the collar of the tin, and then replace it. Cool and FREEZE the
cake.
Remove from the freezer a few hours before serving, and serve with cream.
ThermOMG © Page 2 All recipes have been made in our own kitchens and have been successful with our family and friends hence why we would like to share them with you. Please always be aware of your own machines capabilities and follow the safety instructions and recommended guidelines supplied with your machine. This site is not affiliated with nor have the recipes been tested or approved by Vorwerk Thermomix or Thermomix in Australia and New Zealand. ThermOMG will NOT accept liability for any failed recipes or damage to your machine or person. We hope you enjoy our recipes as much as we did.
Method 2 – If you have 2 Thermomixes
In one TMX place 4 eggs and 1 good tablespoon of sugar into the bowl with
the butterfly inserted. Whisk for 10 minutes on speed 3 until thick and
pale. While still on speed 3 drop 1 tablespoon of plain flour through the lid
and beat for 8 seconds on speed 3.
In the second TMX melt 500g dark chocolate, 1 1/2 tablespoons sugar and
125g butter for 6 minutes at 60 degrees on speed 2 so that it is nicely melted
and incorporated. Only leave for a very short time (like 30 second) before
you take the next step.
With egg mix on Speed 2 drop spoonfuls of the chocolate mixture into the
egg mixture until it is incorporated - takes about a minute.
Pour into your prepared tin and place in oven for 12 minutes ONLY.
Remove from the oven (it won't be set in the middle). Run a knife around the
cake, release the collar of the tin, and then replace it. Cool and FREEZE the
cake.
Remove from the freezer a few hours before serving, and serve with cream.
Method 3 – If you have 1 Thermomix
Add 500g dark chocolate, 1 1/2 tablespoons sugar and 125g butter in the
bowl and melt for 6 minutes at 60 degrees on speed 2 so that it is nicely
melted and incorporated. Place in Thermoserver immediately and put the lid
on. Quickly clean the bowl.
Insert the butterfly whisk and 4 eggs and 1 good tablespoon of sugar into the
bowl. Whisk for 10 minutes on speed 3 until thick and pale. While still on
speed 3 drop 1 tablespoon of plain flour through the lid and beat for 8
seconds on speed 3.
With egg mix on Speed 2 drop spoonfuls of the chocolate mixture into the
egg mixture until it is incorporated - takes about a minute.
Pour into your prepared tin and place in oven for 12 minutes ONLY.
Remove from the oven (it won't be set in the middle). Run a knife around the
cake, release the collar of the tin, and then replace it. Cool and FREEZE the
cake.
Remove from the freezer a few hours before serving, and serve with cream.