This recipe is from the 50 Shades of Chocolate recipe e-book by Cyndi O'meara & Kim Morrison. This scrumptious gluten free cake has been adapted for both a thermomix and traditional cooking method.
Preheat oven 160C, prepare either 20cm round or square cake tin with grease proof paper.
Place cacao melts and almonds into TM bowl and process on speed 7 for 10 seconds.
Add all other ingredients and mix for 6 seconds speed 6.
Place in lined tin and bake for approximately 60 mins or until skewer comes clean.
Preheat oven 160C, prepare either 20cm round or square cake tin with grease proof paper.
In food processor, process chocolate and almonds to crumb consistency, set aside.
Cream butter and sugar, then add eggs.
Combine remaining ingredients until smooth, then fold in chocolate and almonds. Do not over-mix.
Place in lined tin and bake for approximately 60mins or until skewer comes clean
You could also add the finely grated rind of one orange, 1 teaspoon vanilla essence or even your favourite liqueur.
Top with ganache - add a little peppermint oil with the ganache to compliment the cake
Serve with sifted icing sugar and fresh mint or peppermint leaves.
Ingredients
Directions
Preheat oven 160C, prepare either 20cm round or square cake tin with grease proof paper.
Place cacao melts and almonds into TM bowl and process on speed 7 for 10 seconds.
Add all other ingredients and mix for 6 seconds speed 6.
Place in lined tin and bake for approximately 60 mins or until skewer comes clean.
Preheat oven 160C, prepare either 20cm round or square cake tin with grease proof paper.
In food processor, process chocolate and almonds to crumb consistency, set aside.
Cream butter and sugar, then add eggs.
Combine remaining ingredients until smooth, then fold in chocolate and almonds. Do not over-mix.
Place in lined tin and bake for approximately 60mins or until skewer comes clean
You could also add the finely grated rind of one orange, 1 teaspoon vanilla essence or even your favourite liqueur.
Top with ganache - add a little peppermint oil with the ganache to compliment the cake
Serve with sifted icing sugar and fresh mint or peppermint leaves.
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