Chocolate and almond cake with thermomix

Preparation of chocolate and almond cake with thermomix

1. We turn on the oven at 180 ° C / heat up and down
2. Melt the chocolate and butter separately, reserve
3. Butterfly in blades, eggs and sugar in a glass,
4. 6 minutes / 37° C / speed 3″5
5. then
6. 4 minutes / same speed but without temperature
7. Add the chocolate and melted butter (which will already have cooled), 15 seconds / speed 3
8. then the essence,
9. 5 seconds / speed 3
10. remove the butterfly and add sifted flour, yeast and salt
11. 10 seconds / speed 4
12. finally the almond powder
13. 6 seconds / speed 4
14. we finish mixing with a spatula
15. We line a 25×18 mold with baking paper, pour the dough and spread the almonds.
16. We bake about 30 minutes / or until checking the toothpick, it comes out clean.
17. Turn off and let cool on rack.
18. Unmold, plate and decorate to taste
19. NOTE, I usually get ticks in my arms, due to muscle problems, tendons and others…, I can’t control them, because I don’t know when they’re going to give me. To which I am going,,, when adding the yeast to the sieve and weighing it,,, he gave me one,,, and imagine,,,,, more yeast has strained than what the recipe indicates. I couldn’t remove it, because it had mixed with the flour.
20. What has happened to this? Well, the cake was very high, 30 minutes / after checking the toothpick, I laughed it, and it began to sink from the center. Guilt from excess yeast. To try to repair it, this does not affect in terms of flavor or texture, but aesthetically it is not pretty. I have decorated it with cream. Summing up,,, A PROBLEMS, SOLUTIONS
21. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION