If you are on a diet, don’t read any further. You will just be tormenting yourself. I cannot help you here.
The perfect fondant or lava cake recipe is right here.
You don’t have to make the truffles, but you may want to…they add such a chocolatey hit to this already amazing dessert. You will never go back to boring old chocolate cake again…at least not on my watch! In the process of re doing our desserts book (you did read that correctly) I have had many many desserts that I felt were wrong for the project, but not wrong in any other way. When I say ‘wrong’ I mean, too long, too complicated, too hard to write without the benefit of pics to explain…etc. So this is such a recipe. There is only so much dessert that can be made by me...as it all ends up on my hips. (sigh)
You know we are the dessert destination for Thermomix peeps, if you don't know that, it is time to have a good look through this site. We have EVERYTHING dessert you can imagine! Enjoy.
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! 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!
- 1 Batch The Whole Chocolate Bean Truffles without any coatings Recipe
- butter to grease 6 small ramekins BUY
- cocoa powder to dust 6 small ramekins BUY
- 150 Grams raw sugar
- 50 Grams butter BUY
- 1 Teaspoon vanilla bean paste BUY
- 4 eggs
- Pinches pink salt flakes BUY
- 50 Grams bakers or strong flour
- 350 Grams chocolate dark, melted BUY
Preheat oven to 200ºC and butter each ramekin very well. Dust generously with cocoa. Set ramekins aside on a baking tray.
Place sugar into Thermomix bowl and mill 10 sec/speed 10.
Add butter and blend 10 sec/speed 4.
Add vanilla, eggs, salt and flour. Blend 10 sec/speed 5.
Add melted chocolate that has been slightly cooled. (I used microwave, but induction cooktop is excellent for melting chocolate as well. It can be done in your Thermomix, but it is quite slow and you would need to do this process first.)
Blend 10 sec/speed 4. Scrape down sides of bowl and repeat.
Divide mixture between the prepared ramekins. Push a truffle (without any nuts or other coating FYI) into the centre of each and cover with pudding batter.
Bake 10-12 minutes until still springy to touch.
Use a knife to loosen outer edges of cake and turn upside down to serve. These must be served immediately unless reserving for later, as the centre needs to be molten.
Serve with cream, mascarpone or ice cream to taste. Dust with additional cocoa or icing sugar if desired. You can refrigerate these fully assembled, but uncooked until ready to serve. It is best to eat them hot, straight from the oven. They may take a little longer if being cooked straight from the fridge. Garnish with berries of choice.
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