Thermomix Chocolate Almond Cake Vegan And Gluten Free Food

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.

FRENCH CHOCOLATE ALMOND CAKE WITH STRAWBERRIES

Steps:

• Materials: Wax/Greaseproof paper; 2 8" round cake pans.
• Place cake pan on wax paper and trace 2 circles with a pencil; Cut out.
• Grease bottom only of cake pans and place the wax paper in the pan.
• Combine flour, cornstarch and baking powder; set aside.
• In a bowl, beat eggs and sugar with electric mixer on until fluffy; Add almond extract.
• Sift flour into mixture; and blend well.
• Divide the cake mixture into both cake pans evenly.
• Bake at 375F for about 30 minutes; taking note of your own oven variations.
• Prepare the filling.
• Beat together butter and sugar until creamy.
• Add egg yolks, then cocoa; mix well.
• Stir in almond extract until the mixture is smooth.
• For the glaze: Melt butter and chocolate in a double boiler or in a heat-proof bowl over saucepan containing boiling water; Cool.
• Slide a knife around the cake that should be cooling by now and remove it from the pan.
• Remove the wax paper and put on cake plate.
• Spread filling over just the top of the first cake.
• Place 2nd cake on top.
• Drizzle glaze over top of cake and garnish with strawberries, almonds slivers (optional); Sprinkle powdered sugar over top (optional).
• NOTE: This is a bit like a soufflé where you have to make sure you don't open the oven until it is about done; As you can see from my photo this one flopped a bit but was still gorgeous!

ORANGE ALMOND CAKE (GLUTEN FREE)

Steps:

• Bring a pot of water to the boil, add the oranges, cover and simmer for one hour.
• Stain off the water. Cool the oranges. If you are in a hurry, I suggest you partly cool them -- (this will still work).
• While they are cooling, food process the sugar with the eggs until the sugar is dissolved and pour into a bowl.
• Cut the oranges in half and de-seed them and put the oranges (with peel and pith) into a food processor and pulp until reasonably smooth.
• Pour the pulp into the sugar/egg mix and add the almond meal. Gently mix together.
• Pour mix into baking paper lined 24 - 26cm springform tin and bake for 50 - 60 minutes at 185°C.
• Serve with creme fraiche, whipped cream, or vanilla ice-cream -- makes an awesome dessert. You could drizzle a little citrus liqueur around the plate.
• Added thoughts -- This cake DOES NOT need any syrup poured over it.
• NB.Simply double this recipe to get two large cakes. It is just as successful.
• Occasionally, I will add a slurp of Grand Marnier, Contreau, or Galliano; however, try it plain initially.

FLOURLESS HONEY ALMOND CAKE

Steps:

• Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
• Process whole almonds in a food processor or blender until finely ground (you will have about 1 3/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda, and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
• Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a handheld mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
• Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
• If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.

FLOURLESS CHOCOLATE & ALMOND CAKE

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.

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.