I had a birthday recently. I needed a cake, and I confess that although I have bought expensive cakes in the past, little princess thermomixtress is always a little bit disappointed by a purchased cake. So I baked my own on the day before my birthday, with the intention of sharing it with you for Valentine's Day. It was practically gone before my birthday arrived, but I did salvage a couple of pieces which I then ate for breakfast for two days running...with cream. No day can be bad when starting it off with a piece of this cake. Seriously decadent, just like a giant truffle, (check the quantities of chocolate and you will see why!) and really easy. Use the best chocolate available, and the best butter you can get as well. (It does make a difference!) Now when the cake is finished cooking, you will often have a little pool of melted butter in and around the tin/cake etc. SO fear not, when the cake cools, it will re-absorb all of this buttery goodness and you will not miss out on a single delicious calorie.
Anyway, happy Valentine's Day. Hope it is romantic and a little bit chocolatey!
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month! We are the leading online portal for all Thermomix recipes.
- 400 Grams Chocolate dark callets BUY
- 350 Grams Unsalted Butter (Lurpak is my butter of choice) BUY
- 220 Grams golden caster sugar
- 50 Grams dark muscovado sugar
- 6 large eggs
- 2 Teaspoons Vanilla Bean Paste BUY
- 2 Teaspoons Pink Salt Flakes BUY
Preheat oven to 180℃. Line the base of a heart shaped spring form baking tin with baking paper and butter the sides well. Set aside. (or 22cm round tin will work just as well.)
Place chocolate, in pieces into Thermomix bowl and mill 10 sec/speed 8.
Scrape down sides of bowl and add butter. Melt 10 min/37℃/speed 1.
Add remaining ingredients and blend 20 sec/speed 8.
Scrape into prepared tin and bake 45-60 minutes until just wobbly in the centre. (This will vary depending on size of tin used, you need the wobble!)
Remove from oven and allow to cool in tin completely.
Dust with cocoa powder, icing sugar or both and serve with fresh berries on the side, whipped cream and/or ice cream...or go all out and serve it with THE LOT!