Chocolate Biscuits & Chocolate Biscuit Cream Cake - Thermomix Recipes from Steph

Chocolate Biscuits & Chocolate Biscuit Cream Cake

 From the UK Thermomix website

These easy biscuits are great because once the dough is chilled in the fridge, you can slice off and bake whatever you want for that day. Dough will keep for 5 days in the fridge or up to 1 month in the freezer. The plain biscuits are an essential ingredient in the Chocolate Biscuit Cream Cake below – wonderful to make ahead and freeze, or just put it together 2 hours before serving time with some biscuits you’ve made earlier. Variation: if you wish, the biscuits can be decorated with coloured sprinkles or nuts or dried fruit before baking, and/or can be decorated with icing when completely cool.


90 g dark chocolate, broken into 1 to 2 cm pieces

230 g unsalted butter, cut into 2 cm cubes

270 g sugar

1 egg

½ tsp vanilla extract

300 g plain flour

25 g cocoa powder

½ tsp baking powder

½ tsp salt

¼ tsp soda bicarbonate


1. Weigh chocolate into TM bowl. Chop 10 seconds/Speed 6.

2. Melt 5 minutes/37°C/Speed 1.

3. Add butter. Mix 2 minutes/Speed 4.

4. Scrape down sides of TM bowl with spatula. Mix 20 seconds/Speed 4.

5. Add sugar. Mix 2 minutes/Speed 5.

6. Add egg and vanilla. Mix 30 seconds/Speed 5.

7. Add all remaining ingredients. Mix 1 minute/Dough Setting, pausing to scrape down sides if necessary.

8. Tip out onto a long piece of cling film and shape into a log about 30 cm long, using the cling film to wrap the log. Chill until firm, at least 4 hours in the fridge.

9. When ready to bake, slice 3 mm thick biscuits and place on baking parchment on a rimless baking tray, leaving 2 cm between the biscuits as they will spread a little.

10. Bake 1 sheet at a time, about 9 minutes for 7 cm biscuits, and about 12 minutes for 10 cm biscuits. Bake in preheated oven at 180°C/350°F/gas 4. Aga Ovens: Baking Oven same timings as above or bake in Roasting Oven on rack set on lowest set of runners with the cold plain shelf placed 2 sets of runners above the biscuits, reducing the baking time if necessary.

11. When you take the biscuits out of the oven, slide the whole piece of baking parchment onto the wire rack and leave until the biscuits are cool. Lift biscuits off the paper with a flat knife. Store in an airtight box or tin.

For the Cream cake:

1. Whip 500 ml double cream or Thermomix Cream until softly whipped, adding a little sugar or a liqueur (about 2 Tbsp) to flavour the cream if desired.

2. Spread a 3 mm layer of cream onto each biscuit then stack them together to form a log. Cover the log with the remaining whipped cream and put into the fridge.

3. Serve after 2 to 6 hours – this will allow the biscuits to soften slightly. Slice the log on the diagonal so all the stripes of the biscuits can be seen.

4. This cake can be frozen for up to 1 month.

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