Tigrés au chocolat (Chocolate dotted cake)

This very nice spongy cake will delight children and adults alike and is a doddle to make with (or without) Thermomix. I had seen the recipe a while ago in one of Demarle’s magazines. For those who don’t know Demarle, it’s a French company who specialise in very high quality silicone moulds. They are probably the best on the market but like Thermomix, they only sell through demonstrations. Anyways, I had the recipe in the back of my mind when I see it in Lylou’s blog “Quand Lylou cuisine“. So no more prevarication, I finally decided to try it and here is the recipe…

Source: Demarle

Ingredients

180g softened unsalted butter
180g sugar (I only put 150g)
120g flour
3 eggs
60g ground almond
1/2 tsp baking powder
50g chocolate vermicellis (or a mixture of vermicelli and chocolate chips)

For the ganache

100g dark chocolate
100g cream

Method

1. Preheat the oven at 180C
2. Butter and flour individual moulds or use a silicone tray of any shapes you like (I used the square savarins tray)
3. Place the butter and sugar in the TM bowl and mix 30 sec/speed 4.
4. Continue mixing at speed 4 and add the eggs one by one through the hole on the running blades.
5. Turn off the speed and add the ground almond, flour and baking powder.
6. Mix for 10 sec/speed 6. Scrape down the sides of the bowl and mix another 10 sec/speed 6.
7. Add the chocolate vermicelli/chips and mix 10 sec/speed 3/reverse blade.
8. Pour into the silicone moulds or individual tins and bake for 12/15 minutes.
9. Take the cakes out of the oven and let them cool down while you prepare the ganache.
10. In the clean TM bowl, place the chocolate chunks and cream and cook for 5 minutes/90C/speed 2.
11. Pour onto the cakes and serve warm. I used a thickened orange coulis for decoration but orange segments or any other coulis will do…

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