This recipe has been sent by our friend Luz Maria Lagoa Vives. Hello friends, for lunch, today I bring you a delicious white chocolate and almond cake. Do not stop trying it, you will be surprised by its sponginess and flavor.
Besides how simple it is. I hope you like it and I encourage you to do it. ??
Chocolate and almond cake with thermomix
Chocolate and almond cake with thermomix
People
6
Cooking time:
35 minutes
Total Time
35 minutes
Kitchen Spanish Cuisine
Category:
desserts with thermomix
Ingredients for Chocolate and almond cake with thermomix
5 eggs
125 grams butter
150 grams white chocolate
123 grams ground almonds
120 grams sugar
65 grams flour
pinch of salt
Vanilla
10 grams chemical yeast
Laminated almonds (finishing)
Preparation of chocolate and almond cake with thermomix
We turn on the oven at 180 ° C / heat up and down
Melt the chocolate and butter separately, reserve
Butterfly in blades, eggs and sugar in a glass,
6 minutes / 37° C / speed 3″5
then
4 minutes / same speed but without temperature
Add the chocolate and melted butter (which will already have cooled), 15 seconds / speed 3
then the essence,
5 seconds / speed 3
remove the butterfly and add sifted flour, yeast and salt
10 seconds / speed 4
finally the almond powder
6 seconds / speed 4
we finish mixing with a spatula
We line a 25×18 mold with baking paper, pour the dough and spread the almonds.
We bake about 30 minutes / or until checking the toothpick, it comes out clean.
Turn off and let cool on rack.
Unmold, plate and decorate to taste
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.
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