Oozy Flourless Chocolate Truffle Cake
I am a cake snob. So when it is my birthday, I usually get Bree onto the job or I have to make my own. And there are sometimes leftovers, which then become breakfast! 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 whatever day you end up making this for. Hope it is everything you dreamed of and of course a bit chocolatey!
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- 400 Grams Chocolate dark callets BUY
- 350 Grams Unsalted Butter BUY
- 220 Grams Raw Caster Sugar BUY
- 50 Grams dark muscovado sugar
- 6 eggs large
- 2 Teaspoons Vanilla Bean Paste BUY
- 2 Teaspoons Pink Salt Flakes BUY
- 40 Grams Cocoa Powder plus some more to dust BUY
Preheat oven to 160℃. Line the base of a 18cm spring form baking tin with baking paper and butter the sides well. Set aside.
Place chocolate, and butter in pieces into Thermomix bowl and mill 10 sec/speed 8.
Scrape down sides of bowl. Melt 10 min/50℃/speed 1. Scrape down sides of bowl as needed.
Add remaining ingredients and blend 20 sec/speed 8.
Scrape into prepared tin and bake 50 minutes or until just wobbly in the centre. (This will vary depending on size of tin used, you need the wobble!) The sides will rise up alarmingly, but sink down again as the cake cools.
Remove from oven and allow to cool in tin completely before refrigerating to serve. It is molten in the middle unless completely cold.
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!
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