ThermOMG © Page 1 All recipes have been made in our own kitchens and have been successful with our family and friends hence why we would like to share them with you. Please always be aware of your own machines capabilities and follow the safety instructions and recommended guidelines supplied with your machine. This site is not affiliated with nor have the recipes been tested or approved by Vorwerk Thermomix or Thermomix in Australia and New Zealand. ThermOMG will NOT accept liability for any failed recipes or damage to your machine or person. We hope you enjoy our recipes as much as we did.

Chocolate Mousse Cake by Gail Kordic

4 eggs

1 good tablespoon sugar

1 tablespoon plain flour

500g dark chocolate

1 1/2 tablespoons sugar

125g butter

Preheat the oven to 230 deg and line the bottom of a 20cm spring form pan

and butter the sides and bottom thoroughly.

Making the cake batter you have 3 choices of method.

Method 1 – If you have 1 Thermomix with 2 bowls

Place 4 eggs and 1 good tablespoon of sugar into the bowl with the butterfly

inserted. Whisk for 10 minutes on speed 3 until thick and pale. While still on

speed 3 drop 1 tablespoon of plain flour through the lid and beat for 8

seconds on speed 3.

In the second bowl melt 500g dark chocolate, 1 1/2 tablespoons sugar and

125g butter for 6 minutes at 60 degrees on speed 2 so that it is nicely melted

and incorporated. Only leave for a very short time (like 30 second) before

you take the next step.

Swap bowls, and while on speed 2 drop spoonfuls of the chocolate mixture

into the egg mixture until it is incorporated - takes about a minute.

Pour into your prepared tin and place in oven for 12 minutes ONLY.

Remove from the oven (it won't be set in the middle). Run a knife around the

cake, release the collar of the tin, and then replace it. Cool and FREEZE the

cake.

Remove from the freezer a few hours before serving, and serve with cream.

ThermOMG © Page 2 All recipes have been made in our own kitchens and have been successful with our family and friends hence why we would like to share them with you. Please always be aware of your own machines capabilities and follow the safety instructions and recommended guidelines supplied with your machine. This site is not affiliated with nor have the recipes been tested or approved by Vorwerk Thermomix or Thermomix in Australia and New Zealand. ThermOMG will NOT accept liability for any failed recipes or damage to your machine or person. We hope you enjoy our recipes as much as we did.

Method 2 – If you have 2 Thermomixes

In one TMX place 4 eggs and 1 good tablespoon of sugar into the bowl with

the butterfly inserted. Whisk for 10 minutes on speed 3 until thick and

pale. While still on speed 3 drop 1 tablespoon of plain flour through the lid

and beat for 8 seconds on speed 3.

In the second TMX melt 500g dark chocolate, 1 1/2 tablespoons sugar and

125g butter for 6 minutes at 60 degrees on speed 2 so that it is nicely melted

and incorporated. Only leave for a very short time (like 30 second) before

you take the next step.

With egg mix on Speed 2 drop spoonfuls of the chocolate mixture into the

egg mixture until it is incorporated - takes about a minute.

Pour into your prepared tin and place in oven for 12 minutes ONLY.

Remove from the oven (it won't be set in the middle). Run a knife around the

cake, release the collar of the tin, and then replace it. Cool and FREEZE the

cake.

Remove from the freezer a few hours before serving, and serve with cream.

Method 3 – If you have 1 Thermomix

Add 500g dark chocolate, 1 1/2 tablespoons sugar and 125g butter in the

bowl and melt for 6 minutes at 60 degrees on speed 2 so that it is nicely

melted and incorporated. Place in Thermoserver immediately and put the lid

on. Quickly clean the bowl.

Insert the butterfly whisk and 4 eggs and 1 good tablespoon of sugar into the

bowl. Whisk for 10 minutes on speed 3 until thick and pale. While still on

speed 3 drop 1 tablespoon of plain flour through the lid and beat for 8

seconds on speed 3.

With egg mix on Speed 2 drop spoonfuls of the chocolate mixture into the

egg mixture until it is incorporated - takes about a minute.

Pour into your prepared tin and place in oven for 12 minutes ONLY.

Remove from the oven (it won't be set in the middle). Run a knife around the

cake, release the collar of the tin, and then replace it. Cool and FREEZE the

cake.

Remove from the freezer a few hours before serving, and serve with cream.