http://chelseawinter.co.nz/egg-free-chocolate-cake/ Another fantastic recipe from Chelsea Winter, this is super quick, less than 5 minutes literally, to make in the thermomix. Adapted for the thermomix, reduced amounts of chocolate for ganache because 100g chocolate is more than enough for the icing. Crazy Italian chocolate cake (Chelsea Winter)
- 1 ½ cups standard flour (210 g)
- 1 cup caster sugar (180 g)
- ½ cup dark, good-quality baking cocoa (look for ‘dark’ on the label for best results) (35 g)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup extra virgin olive oil (65 g)
- 1 tbsp balsamic vinegar
- 3 tsp pure vanilla essence
- 1 ¼ cups water (290 g)
Add dry ingredients to TM bowl, turbo twice to sift, add wet ingredients, blend 5 sec, speed 5. Bake 40 mins 180 c. Allow to cool. Chocolate ganache (followed guided recipe as a base)
- 100g chopped dark chocolate (60-70% cocoa solids – use dairy-free if needed
- 70g butter (or dairy-free olive oil spread, or 2/3 cups coconut oil) we used olivani
Grate chocolate 10 sec , speed 8. Add olivani (for dairy free) . Heat 2min , 50c , speed 3. Allow to cool before spreading.
NZ thermomix mum's blog 