Thermomix Chocolate Almond Cake Flourless Recipes

THERMOMIX CHOCOLATE ALMOND CAKE (FLOURLESS)

Steps:

• Pre-heat the oven to 350°F.
• Grind almonds for 5 seconds on speed 6. Transfer to a separate bowl and set aside.
• Grate chocolate for 5-10 seconds on speed 8. Add to bowl of ground almonds, set aside.
• Place all remaining ingredients into TM bowl and mix for 20 seconds on speed 7.
• Through the hole in the lid, add the chocolate and almonds and continue to mix for 30 seconds on speed 6.
• Put mixture into a lightly greased 22-24cm pan, or large spring form pan lined with baking paper.
• Bake for approximately 1 hour.

THERMOMIX CHOCOLATE ALMOND CAKE - VEGAN AND GLUTEN-FREE

Steps:

• Preheat the oven to 180.
• Grind almonds 5-10 seconds/speed 6. Tip out, set aside.
• Grind chocolate 5-10 seconds/speed 8. Tip out into the same bowl with the almonds.
• Place all remaining ingredients into TM bowl. Mix 20 seconds/speed 7.
• Turn speed down to 4 and add the chocolate and almonds through the hole in the lid. Mix about 30 seconds.
• Pour into a lightly greased, paper-lined 9 inch square pan.
• Bake 1 hour - 1 hour 10 minutes. The center will be quite soft and the edges will be crispy. They have a brownie consistency.

FLOURLESS CHOCOLATE-ALMOND CAKE

Steps:

• Set oven to 350 degrees.
• Butter a 10-inch springform pan.
• Combine almonds and 1/3 cup sugar in a processor; blend until almonds are very finely ground, transfer to a medium bowl (do not clean the processor).
• Add in chocolate and 1/3 cup sugar to the processor; blend until chocolate is finely ground, but not clumping together ( this should take about 40 seconds) stir the chocolate mixture into the almond mixture.
• Using an electric mixer beat egg yolks and 1/3 cup sugar in a large bowl until mixture forms heavy ribbons when beater are lifted (this should take about 5 minutes).
• Beat in almond extract.
• With a spatula, fold in the chocolate/almond mixture, then melted cooled butter.
• In a clean bowl with dry beaters, beat 5 egg whites and salt until stiff but not dry.
• Fold the whites into chocolate batter in three additions.
• Transfer to baking pan.
• Bake for about 35-40 minutes, or until a tester inserted into the center comes out with moist crumbs attached.
• Cool cake completely in pan.
• Cut around pan sides with a sharp knife to loosen, then release the sides.