ThermOMG Recipes

Inspiring recipes for the Thermomix 

Chocolate Mousse Cake by Gail Kordic

Prepare yourselves folks, this is the BEST CAKE that I have come across for quite some time!!! This recipe comes courtesy of Gail Kordic, a West Coast Branch, Group Leader.  Thank goodness Gail sent this to our Group Leader, Simone (who of course didn't make it) but she forwarded onto our team so of course I HAD to make it.  It was taken along to an impromptu "training" session with the girls and everyone agreed this cake was an absolute winner and MUST be shared with the world.  So a huge shout out to Gail for allowing me to share with you all.  The original recipe used 2 bowls but as I have 2 Thermomixes (as most consultants now do!) I used both machines to make it.  But I also wanted to test it using only one bowl and a Thermoserver.  However you make it you will surely love it.  FYI there is actually nothing "cakey" about this cake!  It is pure chocolate heaven.  Eb x

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  • 4 eggs
  • 1 good tablespoon sugar
  • 1 tablespoon plain flour
  • 500g dark chocolate
  • 1 1/2 tablespoons sugar
  • 125g butter

Preheat the oven to 230 deg and line the bottom of a 20cm spring form pan and butter the sides and bottom thoroughly.

Making the cake batter you have 3 choices of method.

Method 1 – If you have 1 Thermomix with 2 bowls

Place 4 eggs and 1 good tablespoon of sugar into the bowl with the butterfly inserted. Whisk for 10 minutes on speed 3 until thick and pale.  While still on speed 3 drop 1 tablespoon of plain flour through the lid and beat for 8 seconds on speed 3.

In the second bowl melt 500g dark chocolate, 1 1/2 tablespoons sugar and 125g butter for 6 minutes at 60 degrees on speed 2 so that it is nicely melted and incorporated.  Only leave for a very short time (like 30 second) before you take the next step.

Swap bowls, and while on speed 2 drop spoonfuls of the chocolate mixture into the egg mixture until it is incorporated - takes about a minute.

Pour into your prepared tin and place in oven for 12 minutes ONLY.  

Remove from the oven (it won't be set in the middle).  Run a knife around the cake, release the collar of the tin, and then replace it.  Cool and FREEZE the cake.

Remove from the freezer a few hours before serving, and serve with cream.

Method 2 – If you have 2 Thermomixes

In one TMX place 4 eggs and 1 good tablespoon of sugar into the bowl with the butterfly inserted.  Whisk for 10 minutes on speed 3 until thick and pale.  While still on speed 3 drop 1 tablespoon of plain flour through the lid and beat for 8 seconds on speed 3.

In the second TMX melt 500g dark chocolate, 1 1/2 tablespoons sugar and 125g butter for 6 minutes at 60 degrees on speed 2 so that it is nicely melted and incorporated.  Only leave for a very short time (like 30 second) before you take the next step.

With egg mix on Speed 2 drop spoonfuls of the chocolate mixture into the egg mixture until it is incorporated - takes about a minute.

Pour into your prepared tin and place in oven for 12 minutes ONLY.  

Remove from the oven (it won't be set in the middle).  Run a knife around the cake, release the collar of the tin, and then replace it.  Cool and FREEZE the cake.

Remove from the freezer a few hours before serving, and serve with cream.

Method 3 – If you have 1 Thermomix

Add 500g dark chocolate, 1 1/2 tablespoons sugar and 125g butter in the bowl and melt for 6 minutes at 60 degrees on speed 2 so that it is nicely melted and incorporated. Place in Thermoserver immediately and put the lid on.  Quickly clean the bowl.

Insert the butterfly whisk and 4 eggs and 1 good tablespoon of sugar into the bowl. Whisk for 10 minutes on speed 3 until thick and pale.  While still on speed 3 drop 1 tablespoon of plain flour through the lid and beat for 8 seconds on speed 3.

With egg mix on Speed 2 drop spoonfuls of the chocolate mixture into the egg mixture until it is incorporated - takes about a minute.

Pour into your prepared tin and place in oven for 12 minutes ONLY.  

Remove from the oven (it won't be set in the middle).  Run a knife around the cake, release the collar of the tin, and then replace it.  Cool and FREEZE the cake.

Remove from the freezer a few hours before serving, and serve with cream.