I know you’ve been waiting on more chocolate, so here it is! The best dessert you can imagine...has to be! Has a LOAD of great chocolate in it!
How very dairy!! Gluten free I can claim on this one, but if you are lactose intolerant, you better move on with your life and don’t look at this. It will just be torture.
With over 1/2 a kilo of Chocolate - Callebaut chocolate in the filling, how could you not LOVE this dessert? It's a chocoholic's idea of an incredible Easter!
This recipe was first created for the very amazing TMix+ magazine from back in the day. A true foodie mag with loads of information across every cooking topic and personality you can imagine, PLUS (I guess this is where the plus in the name comes in), it was literally a recipe book each and every issue. The only place you get such value these days (sadly) is the Insider Club of course, which is the most fun that you can have with a Thermomix. And apparently, it’s legal....
This dessert is fantastic for Valentines Day, Easter, Mother's Day or in fact any day on which you need something over the top and decadent. You have been warned.
Make sure you check out our other chocolate decadence of which there are PLENTY on this site:
Chocolate Ganache Mille Crepe Cake
Mint Honeycomb Bark with Chocolate
Need
-
The Crust
- 80 Grams pecans
- 120 Grams walnuts BUY
- 85 Grams light muscovado sugar (light brown sugar)
- 80 Grams butter BUY
- Pinches pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
-
The Filling
- 600 Grams chocolate dark, in pieces BUY
- 120 Grams unsalted butter BUY
- 180 Grams raw caster sugar BUY
- 6 eggs (70g min)
- 2 Teaspoons vanilla bean paste BUY
- 120 Grams cream BUY
-
The Topping
- 350 Grams cream BUY
- 1 Tablespoon raw caster sugar BUY
- Chocolate shavings or plenty of dark cocoa powder to garnish
Do
- 1
Line the base of a 16cm springform tin with baking paper and set aside.
- 2
Crust; Toast pecans and walnuts by placing into a cold oven set to 200°C and baking 14 minutes.
- 3
With nuts still hot, place all crust ingredients into Thermomix bowl and blend 10 sec/speed 8.Press into prepared tin and refrigerate until solid. (At least 30 minutes before proceeding with filling.)
- 4
Filling:
- 5
Place chocolate and butter into Thermomix bowl and melt 15 min/37°C/speed soft. Stop and scrape down sides of bowl occasionally as needed. Transfer to a mixing bowl.
- 6
Place sugar, eggs and vanilla bean paste into clean, dry Thermomix bowl and whip 10 min/60°C/Butterfly/speed 3/MC off. Remove Butterfly.
- 7
Add chocolate mixture and cream and blend 10 sec/speed 5. Scrape down sides of bowl and repeat.
- 8
Pour into base and set for several hours (minimum of 3).
- 9
Whip cream with a little sugar 20-40 sec/Butterfly/speed 4 or until soft peaks form and pipe or spread on top of filling. Garnish with chocolate shavings or dusted cocoa if desired.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
