A true centerpiece to your table any time of year, this cake will last for several weeks in an airtight container. Perfect for impressive party entertaining and just as fabulous for close family gatherings. Perfect for Christmas or Easter or Birthdays...and of course as this is an Insider recipe, it is now available for you to add into your menus...did you plan your Christmix menu this far out? (There are ppl who do!)
If you’re not an Insider, why are you reading this...don’t hesitate. GO AND JOIN US...asap. We’d love to see you in there!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our newest course, The Whole Scoop Ice Cream course is churning now!
Need
-
Cake
- 50 Grams Cacao Nibs
- 250 Grams hazelnuts, roasted and skins removed
- 250 Grams Chocolate dark, in pieces BUY
- 200 Grams brown sugar
- 1 Tablespoon Vanilla Bean Paste BUY
- 6 eggs
- Pinches Pink Salt Flakes BUY
- 20 Grams cornflour
- 200 Grams Butter cubed BUY
-
Meringue
- 200 Grams hazelnuts, roasted and skins removed
- 150 Grams Chocolate dark, in pieces BUY
- 4 egg whites
- 1 Teaspoon cornflour
- Pinches Pink Salt Flakes BUY
- 220 Grams icing sugar
Do
- 1
Preheat oven to 160°C and butter and line a 24cm springform cake tin. Set aside.
- 2
Place the hazelnuts and chocolate for the meringue into Thermomix bowl and chop 2 sec/ speed 6. Remove from bowl and set aside.
- 3
Cake: Without cleaning bowl, place cacao nibs into Thermomix bowl and mill 30 sec/speed 10.
- 4
Add hazelnut and dark chocolate and mill 10 sec/speed 10.
- 5
Add all remaining cake ingredients and blend 30–40 sec/speed 8.
- 6
Pour into prepared tin and set aside.
- 7
Meringue: Place egg whites, cornflour and salt into a clean, dry mixing bowl and beat with hand held whisk or electric beater until foamy.
- 8
Slowly add sugar a little at a time until you have a glossy meringue.
- 9
Add the chopped hazelnuts and chocolate to meringue and fold through using a spatula until just blended.
- 10
Spread on top of cake in a swirling pattern and bake for an hour and 20 minutes or until meringue is cooked and a skewer comes out clean.
- 11
Cool in tin completely before removing.
- 12
Serve in thin wedges. Decorate with a few additional roasted hazelnuts and some drizzled melted chocolate.
