Chocolate Amaretti Cake - Thermomix Recipes from Steph

Chocolate Amaretti Cake

From http://www.britishlarder.co.uk/chocolate-and-amaretti-torte-with-a-divine-chocolate-frosting/

• 200g caster sugar

• 110 g amaretti biscuits

• 60 g dark chocolate, broken in pieces (70% bitter chocolate)

• 60 g plain flour

• 220g softened butter + extra for greasing the cake tin

• 5 eggs, separated

• 1tsp cocoa powder

Pre-heat the oven to 180˚C/350˚F/gas 4. Grease a 17cm x 6cm spring form cake tin with butter and dust cocoa powder.

Using the built in weighing scales weigh the amaretti biscuits, chocolate and flour directly into the TM (Thermomix) bowl. Grind it on speed 8 until powder, tip out and set aside.

Using the built in weighing scales weigh 150g of the sugar directly into the TM bowl and grind the sugar for 5 seconds on speed 10. Add the butter and mix together, gradually increasing to speed 5 until blended. Scrape down the sides of the bowl and insert the butterfly whisk and beat on speed 4 until light and creamy.

Add the yolks one at a time through the hole in the TM lid onto the running blades at Speed 3.

Add the amaretti mixture to the TM bowl a little at a time, through the hole in the lid with the blades running at Speed 3.

Transfer the mixture to a large bowl and set aside while whipping the meringue.

Wash the TM bowl, lid and butterfly with hot soapy water, rinse, and dry thoroughly. It is important that the bowl and whisk are grease free at this point.

Weigh 50g of the remaining sugar into the TM bowl and grind the sugar on speed 10 for 5 seconds, add the egg whites and whip for 10 seconds on speed 10, this will make the egg whites foamy and make the whipping process easier.

Scrape the sides down and insert the butterfly whisk and whisk the egg whites for 1 minute 3 seconds on Speed 4 until the meringue forms stiff, but not dry, peaks.

Add about a quarter of the egg whites to the remaining cake batter in the bowl and stir to loosen the consistency, then fold in the rest of the whites.

Spoon the cake batter into the prepared cake tin and bake for 50 minutes to 1 hour, until a skewer inserted in the centre comes out clean. Do not over bake; the cake should be moist.

Let the cake cool in the cake tin for 10 minutes before you loosen the sides and remove the cake , let the cake cool further on a cooling rack while making the frosting.

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