TORTA CAPRESE THERMOMIX (FLOURLESS CHOCOLATE CAKE)
This Flourless Chocolate Cake or Torta Caprese Thermomix Recipe is fudgy, rich and decadent and perfect served with some whipped cream or ice cream.
Provided by Marianne Rogerson
Categories Thermomix Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Pre-heat oven to 180C / 360F. Lightly grease and line an 9" cake tin (a spring form tin is easiest).
- Add almonds to Thermomix bowl. Mill them for 10 seconds / speed 8. Set aside.
- Break up the chocolate and add to the bowl with the chopped up butter. Melt for 4 minutes / 50 degrees / speed 2.
- Add sugar. Mix for 10 seconds / speed 4.
- Add eggs and vanilla. Mix for 5 seconds / speed 4.
- Add the cocoa powder, baking powder and ground almonds. Mix for 30 seconds / speed 4.
- Transfer cake batter to the cake tin and bake in the oven for 45 minutes or until a knife inserted comes away clean.
- Allow to cool in tin for 15 minutes, then remove outer sides of the pan and let it cool completely before removing the base. (If not using a spring form tin then allow to cool completely in tin).
- Dust with cocoa powder and/or icing sugar to serve. Best served with whipped cream or ice cream and strawberries or raspberries.
Nutrition Facts : Calories 408 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 28 grams fat, Fiber 4 grams fiber, Protein 8 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 227 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
THERMOMIX CHOCOLATE ALMOND CAKE (FLOURLESS)
Make and share this Thermomix Chocolate Almond Cake (Flourless) recipe from Food.com.
Provided by Ex-Pat Mama
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 7
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.
FLOURLESS CHOCOLATE & ALMOND CAKE
This dense, squidgy chocolate and almond cake is perfect for dessert. It's gluten-free - just ensure your cocoa powder and chocolate are, too
Provided by Barney Desmazery
Categories Dessert
Time 1h20m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/ gas 4 and line the base of a 20cm springform tin with baking parchment. Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, or in the microwave in 20-second bursts. Stir, then leave to cool slightly.
- Meanwhile, tip the eggs and sugar into a second bowl and beat with an electric whisk for 4-5 mins, or until thick and creamy. Add the mascarpone or soft cheese and vanilla, and continue to beat until everything is combined. Lightly fold in the cooled melted chocolate mixture until everything is one even colour, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.
- Scrape the cake batter into the prepared tin. Put the tin on a baking tray and bake for 35-40 mins until the cake is puffed up and has cracked on top. Remove from the oven and leave to cool in the tin for 30-40 mins - it will deflate as it cools. Serve warm as a chocolate pudding, or leave to cool completely and enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.
Nutrition Facts : Calories 473 calories, Fat 37 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
FLOURLESS ALMOND CHOCOLATE CAKE
Make and share this Flourless Almond Chocolate Cake recipe from Food.com.
Provided by GinnyP
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Coat a 9" springform pan with cooking spray.
- Microwave butter and chocolate together on high for one minute.
- Keep heating at 30 second intervals until melted.
- Then, stir until smooth.
- Meanwhile, heat oven to 375 degrees F.
- Knead Confectioner's sugar and almond paste.
- Roll out into an 8" circle.
- Beat granulated sugar into chocolate mixture until smooth.
- Add eggs, one at a time, beating after each addition until well blended.
- Beat until light and airy about 2 minutes.
- Beat in vanilla and salt.
- Sift the cocoa powder over the top of the chocolate mixture; beat on low speed until blended, about 1 minute.
- Pour half of batter into pan, then fit almond paste round on top.
- Spoon remaining batter over almond paste and smooth with a spatula.
- Gently arrange almonds on top.
- Bake in 375 oven for 30 minutes.
- Remove the pan to wire rack and let it cool to room temp.
- Then, refrigerate for 2 hours.
- Remove side of pan.
- Now, it's ready to frost or sprinkle with Confectioner's sugar or just eat!
THERMOMIX CHOCOLATE ALMOND CAKE - VEGAN AND GLUTEN-FREE
Make and share this Thermomix Chocolate Almond Cake - Vegan and Gluten-Free recipe from Food.com.
Provided by Ex-Pat Mama
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 696.3, Fat 56.5, SaturatedFat 16, Sodium 567.2, Carbohydrate 50.4, Fiber 9.6, Sugar 33.5, Protein 14.6
ALMOND CHOCOLATE CAKE (NO FLOUR)
A decadent brownie like TOH recipe that does not use flour! Its creator, Peggy Gwillim, says it is gluten free. Serve with ice cream or alone. A strawberry or raspberry syrup with fresh berries looks and tastes great also. This is baked in a spring form pan. Tastes best if chilled day before. Freezes well. Notice the review from Chef #1236316 who subbed in 2 cups of almond meal for the 2 1/2 cups of almonds which is fine with me. Also notice Chef#1213645 review about subbing in an equivalent amount of raw honey for the sugar which is also fine with me.
Provided by WiGal
Categories Dessert
Time 1h18m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Place egg whites in a small mixing bowl, let stand at room temperature for 30 minutes-save yolks for step 6.
- Meanwhile, in a small bowl, combine almonds and 2 tablespoons of sugar; using a food processor put small amounts of this mixture into processor, cover and process until ground--you want this to be fine textured.
- Set aside.
- In a large mixing bowl, cream butter and remaining sugar until light and fluffy.
- Preheat oven to 350 degrees.
- Add egg yolks, one at a time, beating well after each addition.
- Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla, and reserved almond mixture.
- Beat reserved egg whites on high until stiff peaks form.
- Fold egg whites into the batter.
- Pour into a greased 9 inch spring form pan.
- Place pan on a baking sheet.
- Bake at 350 degrees for 42 to 48 minutes or until cake springs back when lightly touched.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen; cool completely.
- Garnish with confectioners' sugar, chocolate curls, and coffee beans if desired.
Nutrition Facts : Calories 411.1, Fat 29.8, SaturatedFat 9.3, Cholesterol 113.3, Sodium 111.7, Carbohydrate 31.7, Fiber 4.5, Sugar 24.7, Protein 10.8
FLOURLESS CHOCOLATE-ALMOND CAKE
This is a cross between a brownie and a chocolate bar, a decadent rich chocolate cake with an amazing texture. This is the ultimate after dinner dessert sprinkled with powdered sugar, drizzled with a chocolate glaze or topped off with a dollup of whipped cream. It can also be made in a 9-inch cake pan instead of a springform pan. This can be made a day ahead but is better served the same day it is made, if you prepare a day ahead, cover and leave at room temperature. You will love this decadent chocolate cake!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 319.5, Fat 22.3, SaturatedFat 7.4, Cholesterol 118.8, Sodium 160.7, Carbohydrate 24.8, Fiber 2.3, Sugar 21.3, Protein 7.9
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