This cake is dynamite. Don’t do it if you don’t intend to do it again and again and again afterwards. This cake is so good, your kids will ask you to have it at every single occasion. So stock up on Guinness, turn on your Thermomix and get cracking!
250 g Guinness or stout
250 g unsalted butter, diced
60 g cocoa powder
400 g sugar
140 g sour cream
2 large eggs
1 tsp vanilla extract
280 g plain flour
2½ tsp bicarbonate of soda (baking powder)
250 g dark chocolate
250 g double cream
1 tsp real vanilla extract
1 tsp unsalted butter
- Weigh Guinness into the TM bowl. Add butter and melt 3 min/50C/Speed 1 (the butter should be softened or melted).
- Add cocoa, sugar, sour cream, eggs and vanilla. Mix 45 sec/Speed 5.
- Add flour and bicarbonate of soda. Mix 20 sec/Speed 3. Pour into a buttered and lined 23cm springform tin.
- Bake for 45 to 70 minutes at 180C without fan/160C with fan/Gas Mark 4.
- Cool completely before applying ganache topping.
- Ganache: heat all the ingredients together 3 min/50C/Speed 2 or until chocolate is completely melted. Pour onto cooled cake and smooth over the edges.
I am not a big fan of Starbucks I must confess. I find their coffee pretty weak and horrid and I can’t remember much from eating their pastries. However, when I saw this recipe going around in Facebook, the picture looked very delicious and lemon cakes are my soft spots. So I tried it and it is every bit as delicious as it looked. Here is the recipe, adapted to Thermomix and the European measurements (I include the cup measures also for those who use it).
Source: someone on Facebook…
240g (1 1/2 cup) plain flour, sieved
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
215g (1 cup) SUGAR
30g (2 tbsp) butter, Softened.
1 tsp vanilla extract
1 tsp lemon extract
80g (1/3 cup) lemon juice
100g (1/2 cup) oil
230g (1 cup + 1 tbsp) caster sugar
30g (2 tbsp) whole milk
1/2 tsp lemon extract
- Preheat the oven at
180C 170C (fan ovens).
- Insert the butterfly whisk in the TM bowl. Blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in the TM bowl 1 min/speed 4. Remove the butterfly whisk.
- Add the sieved flour, baking powder, baking soda and salt. Mix 10 sec/speed 6.
- Add the oil and mix 10 sec/speed 6.
- Pour the batter in a greased 9×5 inch loaf tin (23x12cm) and bake for 45 minutes or until a skewer comes out clean. Leave to cook on a grid.
- Clean and dry the bowl.
- Grind the sugar for 30 sec/speed 10.
- Add the milk and lemon extract and mix 10sec/speed 6 or until combined and smooth.
- When the cake is completely cooled down, pour over the lemon icing and let it set before slicing.
You should know by now that I love chocolate. Another thing that is sure to tickle my taste buds is chestnut. Add them together and you have a winner.
Source: inspired by a recipe from Martine bichonne son menu and Recette de cuisine
Homemade chestnut purée
500g cooked chestnuts
1 vanilla pod
500g chestnut purée
100g dark chocolate
100g unsalted butter
- First make the chestnut purée: heat the water and sugar in the TM bowl 9 min/Varoma/speed 3.
- Add the chestnuts, the vanilla seeds and heat 22 min/100C/speed 3.
- Blend 30 sec/speed 9.
- Pour into a sterilised jar.
- To make the fondant: preheat the oven at 150C. Melt the chocolate and butter 4 min/50C/speed 2, scraping the sides of the bowl half way through.
- Set the Thermomix to speed 3 and add the eggs through the hole in the lid.
- Add the chestnut purée and mix 15 sec/speed 4.
- Pour out into a buttered and floured cake tin or silicone mould.
- Bake for 30 to 45 min depending on the size of the tin.
Most French children have a memory of semolina cake, either made by their mum or bough from the shop. I have this fond memory of a semolina cake with chocolate ganache from the brand Yabon that I just couldn’t resist. Unfortunately, nowadays we can’t find decent semolina cakes in France anymore as they have “changed” the recipe (replacing natural ingredients with cheap processed ones to increase their bottom line as usual). But anyway, nothing beats homemade so here is a nice recipe to turn back the time…
Source: Espace Recettes Thermomix
125 g fine semolina
1000g whole fat milk
1/2 vanilla pod
Pinch of salt
90g dark chocolate
- Put the butterfly whisk in the bowl.
- Add the milk, sugar, semolina, seeds scraped from the vanilla pod and salt.
- Cook for 11 min/100c/speed 1.
- Add the eggs and cook a further 4 min/100C/speed 3.
- Pour out into a dish and let it cool down before refrigerating a couple of hours to set.
- Meanwhile, make the ganache: in a clean and dry TM bowl, break the chocolate into chunks and grate 5 sec/speed 6.
- Add the cream and melt for 3 min/50C/speed 2, scraping down the sides half way through.
- Let it cool and thicken before pouring over the semolina cake.
I had a lot of egg whites in my fridge and some chocolate craving after seeing my daughter gorging herself on her Easter chocolates and not wanting to share (how shocking!). So, I looked for a chocolate financiers recipe and just came across this one. I didn’t know what I was getting myself into: they are wickedly addictive! They are so moist and chocolatey with just the right balance of sweetness. I must have eaten the whole batch within a day (my husband just about managed to rescue one before they were all gone).
150g dark chocolate (I used 58% cocoa)
80g unsalted butter
40g plain flour
40g ground almond
4 egg whites (or 125g)
- Preheat the oven at 200C and butter your financier moulds (I used silicone so no need to butter)
- Grate the chocolate in the TM bowl 5 sec/speed 6. Scrape down the sides.
- Melt the butter and chocolate 3 min/50C/speed 2. Scrape down half way through. Add another minute if not completely melted.
- Pour out the chocolate into a bowl and add all the other ingredients except the egg whites to the TM bowl (no need to wash).
- Turn on the blades to speed 3 and add the egg whites through the whole in the lid until just combined.
- Add the chocolate back into the TM bowl and mix 10 sec/speed 4. Finish with the spatula to make sure everything is well combined ( you don’t want to overmix).
- Pour into your financier moulds and bake for 15 minutes (check with a skewer that must come out clean).
- Leave to cool and use your will power not to have second servings – don’t say I didn’t warn you!
This recipe is on our Thermomix calendar, given to customers who hosted a demonstration in January and February. It looked so amazing that I couldn’t resist making it. It’s a traditional cake in United Kingdom and Ireland dating from the Victorian era. It should have 11 little eggs on top that represent the 11 disciples of Christ at Easter (I didn’t judge too well, so only managed to fit 10 eggs).
Source: Beverley Dunkley for I love chocolate, I love Thermomix
150g chopped candied fruit
1 tsp grated lemon zest
1 tsp real vanilla extract
200g dark chocolate in small pieces or callets
50g unsalted butter, diced
3 large eggs
100g caster sugar
110g plain flour
15g cocoa powder
110g blanched almonds (I used ground)
120g granulated sugar
1 egg yolk
1/2 tbsp lemon juice
1/2 tbsp orange flower water
1/4 tsp vanilla extract
1/2 tsp almond extract
150g double cream
11 small eggs
- Make the Marzipan: weigh 50g sugar into the TM bowl and grind to caster sugar 5 sec/speed 10. Tip out and set aside.
- Weigh the remaining 70g sugar into the TM bowl, grind to icing sugar 1 min/speed 10. Set aside in a flat bowl or on a plate.
- Weigh the blanched almonds (they must be dry) into the TM bowl and grind until fine 10 sec/speed 10 (no need if using ground almonds).
- Add the caster sugar and most of the icing sugar (save 1 tbsp for step 6). Mix 10 sec/speed 3.
- Add the egg yolk and flavourings. Knead 1 min/dough setting until a rough paste is formed. If it looks crumbly, press it together with your fingers, it should make a dough.
- Taste and add more almond extract if needed (knead 30 sec/dough setting if that’s the case). Turn out the TM bowl and use the remaining icing sugar to roll out the Marzipan.
- Make the cake: preheat the oven at 180C and line a 18cm round deep cake tin with baking parchment. Place a bowl on top of the TM lid and weigh in the fruits, then add the lemon zest, vanilla and Brandy. Stir then leave to soak for at least 20 minutes.
- Melt 50g chocolate with the butter 2 min/50C/speed 3, pausing half way through to scrape down the sides. It should be fully melted and smooth. Heat 1 minute longer if needed.
- Mix in the eggs, sugar, flour and cocoa powder 30 sec/speed 5 then stir into the soaked fruits with the spatula. Pour half the batter into the prepared tin.
- Roll the Marzipan into a disc about 18cm diameter x 1cm thick. Place on top of the cake batter. Cover completely with the remaining batter. Bake 50 minutes until a skewer inserted in the middle comes out clean.
- Ganache: melt the remaining 150g chocolate with the double cream in a clean TM bowl 2 min/50C/speed 2 until 3/4 of the chocolate is melted, pausing to scrape down the TM bowl once.
- Scrape down the sides of the TM bowl and mix without heat until completely melted and smooth. Spread half the glaze on top of the cake with a palette knife, allowing it to drizzle down the sides slightly.
- Cool the rest of the glaze in a bowl until almost fully set, then aerate by hand with a balloon whisk until thick enough to pipe. Transfer to a piping bag fitted with a star nozzle and pipe 11 rosettes around the top of the cake and place a small Easter egg on each.
Matcha tea is a Japanese tea that looks like green powder. It has lots of wonderful health benefits such as giving great energy boost, 137 times the level of antioxidants than regular green tea and lots of other benefits. Its use in patisserie is quite a recent thing and has become a bit of a trend a few years ago. I love the green colour it gives and it matches really well with raspberries and white chocolate among other things.
125g melted butter
150g plain flour
1 tsp baking powder
1 1/2 tbsp Matcha tea
A pinch of sea salt
1 white chocolate square per madeleine (here I made 27 madeleines)
- Preheat the oven at 180C
- Mix the sugar and eggs in the TM bowl 1 min/speed 4
- Add the flour, Matcha tea, salt, baking powder, and butter and mix 8 sec/speed 6.
- If using non silicone madeleine pan, butter it first, then pour 1 tsp of mixture into each madeleine case. Add 1 square of white chocolate in each and top up with another teaspoon of batter (or fill the case to 3/4).
- Bake for 10 to 12 min
- Leave to cool and take out of the moulds.
It was Australia day yesterday and since quite a lot of you dear readers are from down under, I thought of paying tribute to your beautiful country by baking one of the most typical Australian cakes: the Lamingtons. Named after Lord Lamington, governor of Queensland between 1896 and 1901, these little sponge cakes are cut in squares and dipped in a chocolate icing before being rolled in dessicated coconut. They are sometimes cut in half and filled with cream or jam. I chose a recipe from the Thermomix Australian recipe community but decided to add a French twist to these cakes: I filled them with a pralinoise and sprinkled them with a homemade pralin. I also tried icing them with dark chocolate thinned down with water but I ended up with not enough to go around all the cakes so I ended up using the cocoa icing from the recipe. I found the dark chocolate iced ones nicer though because they are less sweet…
Source: Australian Thermomix recipe community
120 g sugar
1 tsp Vanilla Bean Paste
50 g unsalted butter, , melted
120 g Self Raising Flour
25 g unsalted butter
160 g milk
500 g icing sugar
50 g Dutch processed cocoa
Shredded coconut to coat
80g praliné paste
80g milk chocolate
- Preheat the oven to 180C
- Butter and line a 20cm square dish (I used a silicon mould with a chocolate bar pattern on it, which made it quite easy to cut the squares afterwards. Unfortunately, these moulds are only sold through demonstration in France/Belgium and US).
- Place sugar into mixing bowl and mill 10 sec/speed 10.
- Add eggs and insert the Butterfly whisk.
- Whip eggs for 7 min/50C/speed 3.
- Add butter and vanilla paste/extract and mix 5 sec/speed 4.
- Remove Butterfly whisk. Add flour and with dial set to Closed Lid Position mix for 10 sec/ kneading button. Finish mixing with spatula by hand if necessary.
- Pour into prepared tin, spin to level and bake for 15 – 20 minutes or until golden and springy to touch. Cool for 5 minutes before turning out onto rack to cool completely.
- Freeze for 30 minutes before cutting.
- Meanwhile, make the pralinoise: place the milk chocolate in the TM bowl and mix 5 sec/speed 6. Melt 3 min/50C/speed 2, scrape down the sides and add more time if it’s not entirely melted.
- Add the praliné paste and mix 20 sec/speed 4. Tip out and reserve.
- Pralin: roast the hazelnuts on a baking tray in the hot oven (180C) for 8 minutes.
- Leave to cool and rub them to remove the skins.
- Place the water and sugar in a medium saucepan. Boil until the syrup reaches 120C.
- Take out of the heat and add the hazelnuts to it.
- Stir with a wooden spatula until the sugar starts crystallising and place back on the high heat and stir continuously until all the sugar caramelises.
- Pour onto a tray lined with silicon sheet or baking parchment and make sure to flatten the hazelnut mixture. Leave to cool and break in pieces.
- Place in the TM bowl and mix 4 to 5 sec/speed 6 or until cut in small chunks. Set aside.
- Icing: place butter and milk into mixing bowl and cook 2 min/80 C/speed 2.
- Add sugar and cocoa and blend for 20 – 25 sec/speed 4.
- Trim sides of sponge. Cut in half horizontally and spread the pralinoise over one half. Place the second half on top and cut cake into 16 equal sized cubes.
- Place on a wiring rack on top of a plate to catch drips.
- Pour icing over the cake squares, trying to coat them evenly. Scoop some of the icing from the plate underneath back onto the cakes until they are coated all over.
- Transfer to flat tray lined with baking paper. Repeat until all are covered. Sprinkle with some pralin and allow icing to set before serving. You should have some pralin left, why not use it in those wonderful Iles flottantes?
While we are still in the bitter oranges season, here is another great recipe from the Thermomix UK & Ireland newsletter: the Orange & Almond cake. The whole cake is made using Thermomix (like for the marmelade, we first steam the oranges to soften them) and I like how we can reuse the steaming liquid to make the syrup to drizzle on the cake. It’s a very moist cake with a distinct bitterness going through (mellowed somewhat by the sweetness in the cake and the almonds). We loved it!
Source: Thermomix UK & Ireland newsletter
2 small bitter oranges (~200g)
1 orange, peel cut into thin strips and juiced
250g ground almonds (or whole/sliced almonds)
100g light brown sugar
350g caster sugar
6 medium eggs
1 1/2 tsp baking powder
250g mascarpone or Greek yoghurt to serve (I omitted)
- Add 1.2L water to the TM bowl and place the 2 small oranges in the internal steaming basket.
- Steam 1 hour/Varoma/Speed 2 until soft. Remove the oranges and allow to cool. Set the cooking liquid aside for later.
- Preheat the oven at 170C and grease and line a 23cm cake tin. If using whole/sliced almonds, grind them 10 sec/speed 9. Tip out and set aside.
- Insert the butterfly whisk and mix together the brown sugar, 200g caster sugar 1 min/speed 4 until light and fluffy. Remove the butterfly whisk.
- Cut the cooled oranges in half, discard the pips and add the oranges with their skin and pith to the mixture, Blend 30 sec/speed 8 until smooth.
- Mix in the ground almond and baking powder 10 sec/speed 5.
- Scrape down the sides of the bowl and lid and mix again 10 sec/speed 5. Pour the mixture into the prepared tin.
- Bake for about 50 minutes until a skewer comes out clean. Cool completely before removing from the tin.
- For the syrup: weigh 400g of the reserved oranges steaming liquid from step 1 into a clean TM bowl.
- Add the remaining 150g sugar, juice from the extra orange and the strips of peel. Reduce 30 min/Varoma/speed 2, replacing the measuring cup with the internal basket on the lid. Cut the cake into slices, drizzle the orange syrup and serve with a dollop of mascarpone or Greek yoghurt.