Debbie Wuoti from TM Essentials has quite a few recipes over on her site (as well as heaps of amazing accessories and fun stuff to browse and buy that will help make your Thermomix journey easier!) She is genius with so many great new ideas coming all the time as she scours the world, literally, to keep you up to date with what is available when it comes to Thermo accessories...so keep her on your watch list!
This slice is just one of the many yummy recipes that she also does in all of her spare time. Gluten free, chocolate, quick! What more could you possibly need? Warm up your engines thermo mixers...and then go and say hi on her Facebook page, or Instagram to keep up to speed with anything she has up her tricky sleeve! Enjoy the slice.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 100 Grams Almonds BUY
- 150 Grams hazelnuts
- 1 Teaspoon baking powder
- 200 Grams Chocolate dark BUY
- 90 Grams Butter BUY
- 45 Grams sugar
- 2 large eggs
- 1 Teaspoon Vanilla Bean Paste BUY
Preheat oven to 180ºC and line a 20 x 30cm slice tin with baking paper.
Chop almonds, hazelnuts and baking powder in the Thermomix bowl 8 sec/speed 8. Set aside.
Chop chocolate in Thermomix bowl 5 sec/speed 8.
Add butter and sugar to Thermomix bowl and melt 3 min/90ºC/speed 2.
Add eggs, vanilla and reserved nut mixture and mix 30 sec/speed 4.
Pour into lined tin and bake 20-25 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool in the tin.
When cool, slice into 16 to 20 pieces and dust with icing sugar.
Keeps 3-4 days.