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Chocolate Almond Ring Cake – a light fluffy Pleasure

This recipe has been optimized for the Thermomix® TM31


Schoko-Mandel-Gugelhupf Thermomix-Rezept

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Required Ingredients

  • 150g milk chocolate couverture
  • 4 eggs
  • 125g soft butter
  • 280g sugar
  • 300g flour
  • 1 pkt. baking powder
  • 250g milk
  • 150g ground almonds

 

For the icing:

  • 1 pkt. chocolate icing
  • or
  • 50g dark chocolate couverture
  • 50g cream
  • 1 handful whole almonds
  • icon-zubereitung

    Preparation
    30 min

  • icon-backzeit

    Baking
    60 min

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Total Time
90 min

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Servings
For 6 Persons

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While I write this recipe, I let the cake melt on my tongue again – that’s how soft the cake is. Additionally the almonds on the glaze give it just the right extra touch.
With my cakes, muffins and cookies I always try to make my friends and family happy – they are of course also my test eaters.

This time the chocolate almond ring cake was very well received again. Especially the optics makes it a real feast for the eyes. It just looks great on the coffee table.

How do I prepare the chocolate almond ring cake with the Thermomix?

You start with 150g milk chocolate couverture and crush it in the Thermomix for 5 seconds on speed 6. Then you decant the chocolate. If there are still some larger pieces in between, I throw them into the Thermomix again and crush them for another 3-5 seconds on speed 6.

Then you have to rinse the mixing bowl thoroughly and insert the butterfly. Now separate 4 eggs and put the egg whites into the mixing bowl. Put the egg yolks aside, because you will need them later.

Then beat the egg whites at 50°C for 5 minutes on speed 3 to whipped egg whites. Meanwhile you can let the oven preheat to 175°C.

The chocolate almond ring cake is a great addition to any coffee table

After 5 minutes, decant the whipped egg whites and remove the butterfly.

Now add 125g soft butter and 280g sugar to the Thermomix and mix for 30 seconds on speed 4. After adding the 4 egg yolks, stir again for 20 seconds on speed 5. Then add 300g flour, 1 sachet baking powder and 150g ground almonds and mix on speed 4 for 1:30 minute.

The dough, which is still very firm, is loosened with 250g milk. Mix for 2 minutes on speed 3. The dough should now be more liquid.

Then we add the previously chopped chocolate and add it again for 30 seconds on speed 4/reverse blade function.

Finally, the whipped egg whites must be added. I always do this by hand with the spatula to make the dough fluffy.

Now you can put the dough into a greased bundt pan. The cake should then be baked for 60 minutes at 175°C.

Before you take the cake out, you should test it with a skewer. If the dough still sticks to the skewer, I leave the cake for another 10 minutes in the oven and test afterwards again.

After the cake has cooled down, you can overturn it. Then start with the icing.

This is how you make the icing for the chocolate almond ring cake

If you have decided on the finished chocolate icing, you can melt it in a water bath according to the product instructions. During this time you can coarsely crush a handful of almonds in the Thermomix for 3-5 seconds on speed 5.

When you have decided on the other option, you start by shredding the almonds and then decanting them. Then add 50g dark chocolate couverture to the Thermomix and crush it for 10 seconds on speed 6. Finally add 50g cream and melt it for 2 minutes at 50°C on speed 2.

Spread the chocolate icing on the cake and finally sprinkle the coarsely chopped almonds over it.

After the icing has dried, the chocolate almond ring cake is ready to serve.

Enjoy it!

Recipe Summary

Tip: Mark a line by clicking on it.

  1. Add 150g milk chocolate couverture to the Thermomix | 5 sec. / speed 6
  2. Is the milk chocolate couverture too coarsely chopped? | 3-5 sec. / speed 6
  3. Decant couverture, rinse mixing bowl and insert butterfly
  4. Separate 4 eggs, put the egg whites in the mixing bowl and the egg yolks aside
  5. Beat egg whites to whipped egg whites | 50°C / 5 min. / speed 3
  6. Meanwhile preheat oven | 175°C
  7. Decant the whipped egg whites and remove the butterfly
  8. Add 125g soft butter and 280g sugar to the Thermomix | 30 sec. / speed 4
  9. Add 4 egg yolks | 20 sec. / speed 5
  10. Add 300g flour, 1 sachet baking powder and 150g ground almonds | 1:30 min. / speed 4
  11. Now add 250g milk | 2 min. / speed 3
  12. Add the chopped couverture | reverse / 30 sec. / speed 4
  13. Fold in the whipped egg whites by hand with the spatula
  14. Pour the dough into a greased bundt pan
  15. Place the chocolate almond ring cake in the oven | 60 min. / 175°C
  16. After 60 minutes, test the cake with a skewer; bake a little bit longer if necessary
  17. Let the cake cool down, then overturn it

Icing

Variant 1: Finished chocolate icing

  1. Melt the finished chocolate icing in water according to the instructions
  2. Chop a handful of almonds coarsely in the Thermomix | 3-5 sec. / speed 5

Variant 2: Homemade chocolate icing

  1. Chop a handful of almonds coarsely in the Thermomix | 3-5 sec. / speed 5
  2. Decant almonds
  3. Add 50g dark chocolate couverture to the Thermomix | 10 sec. / speed 6
  4. Add 50g cream | 50°C / 2 min. / speed 2

Afterwards

  1. Spread the glaze over the cake
  2. Sprinkle cake with coarsely chopped almonds
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