Name: Chocolate Cake from a Silicone Mold
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: 6 Stück Eggs; 180 ml Rapeseed oil; 300 ml Chocolate milk; 170 g Sugar; 300 g Spelt flour; 130 g Ground almonds; 20 g Cocoa powder; 1.5 Pck. Baking powder; 2 TL Grated orange zest; 5 EL Hazelnut-nougat spread

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Cook Time

1 h 30 min

Ingredients (10 ingredients)

Preparation (7 steps)

Whisk eggs and salt

Thermomix® Setting

3 min/Speed 4

Add 6 eggs and a pinch of salt to the mixing bowl and whisk with the butterfly whisk for 3 min./speed 4.

3 min

Sprinkle in sugar

Thermomix® Setting

7 min/Speed 4

Slowly sprinkle 170 g of sugar into the mixing bowl while whisking (butterfly whisk is still in the mixing bowl). 7 min./speed 4

7 min

Mix dry ingredients

Weigh and mix 300 g spelt flour, 130 g ground almonds, 20 g cocoa powder, 1.5 packets of baking powder and 2 tsp grated orange zest in a separate bowl.

Pour in oil

Thermomix® Setting

1 min/Speed 2

Remove butterfly whisk. Slowly pour 180 ml rapeseed oil into the mixing bowl with the blade running (speed 2). 1 min./speed 2

1 min

Add chocolate milk and hazelnut-nougat spread

Thermomix® Setting

30 sec/Speed 3

Add 300 ml chocolate milk and 5 tbsp hazelnut-nougat spread to the mixing bowl. 30 sec./speed 3

30 sec

Stir in dry ingredients

Thermomix® Setting

1 min/Speed 2

Add the dry ingredients to the batter in the mixing bowl and stir in for 1 min./speed 2.

1 min

Pour batter into pan and bake

Pour the batter into a prepared Bundt cake pan and bake in a preheated oven at 160 degrees top/bottom heat for approx. 70 minutes. Insert a wooden skewer to check for doneness and, if necessary, bake for another 5-10 minutes.