Roasted Cocoa Air Fryer Cakes
The purpose behind roasting the cocoa is to enhance the chocolatey flavours. Adding heat to most things will bring out the natural sugars and thus increase our enjoyment of them, which is why we love caramelised anything...well I do at least. So employ this method elsewhere, especially if you have a less than thrilling chocolate cake recipe that needs a bit more oomph. (I am assuming this would never be needed for one of my recipes of course!)
Air Fryers, (as a collection of people who cook using an air fryer) rejoice! Yet another goodie!
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- 40 Grams cocoa powder BUY
- 8 egg yolks
- 2 eggs
- 100 Grams raw caster sugar BUY
- 50 Grams bakers or strong flour
Preheat oven to 220°C. Line an oven tray with baking paper.
Sift cocoa over the tray and roast for 3 minutes. Cool. (Reserve some for later)
Preheat air fryer to 200°C. Line 5 small, individual cake tins with muffin liners or paper.
Place yolks, eggs and sugar into the Thermomix bowl and whip 4 min/Butterfly/speed 3. Remove Butterfly.
Sift flour and 30g of the roasted cocoa into the Thermomix bowl and incorporate 12 sec/Dough.
Divide batter among tins and place up to 4 at a time into the Air Fryer. Cook for 10 minutes. If you have a larger air fryer than me, you will find you may need less time to cook them. We also found the second batch cooked faster. So keep an eye on them, we prefer slightly underdone as opposed to overdone.
Dust with remaining roasted cocoa. Serve with cream, whipped or otherwise!
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