60 g
unsalted butter cubed
60g caster sugar
1 egg
210g plain flour
¼ teaspoon baking powder
Pinch salt
For the jam:
1 cup raspberry jam (approx.)
For the marshmallow:
3 tsp gelatine powder
½ cup water
200g caster sugar
1 tsp vanilla essence
For the chocolate layer:
200g dark chocolate, broken into pieces
20g coconut oil
Method
26 cm
slice pan. Line base and sides with baking paper, extending paper 2cm from edge on all sides.
If using raw sugar for the caster sugar mill it at this point (while you have a dry clean bowl) and set aside.
Melt butter in TM bowl 1 min / 70° / speed 1.
Add sugar and egg and mix 30 sec / speed 4. Scrape down.
Add flour, baking powder and salt 10 sec / speed 4. Scrape down. Mix again 5 sec / speed 4.
Press mixture into prepared pan. Bake for 15 mins or until golden.
Jam layer
Spread warm base with jam.
Marshmallow layer
Meanwhile, soak gelatin powder in ½ cup of water (give it at least 10 minutes to soak properly).
After gelatin has soaked put it in TM bowl with the caster sugar and dissolve for 3 mins / 60° / speed 1.
Continue dissolving 3 mins / 100° / speed 1
Insert butterfly and whip 7 mins / speed 4
Add vanilla and mix 20 sec / speed 4.
NB: The mixture will still be runny but it will thicken and set in the fridge. Pour onto jam layer and refrigerate for 45 mins – 1 hour Top layer
Grate chocolate in TM bowl 10 sec / speed 9.
Scrape down.
Melt chocolate and coconut oil in TM bowl for 3 mins / 50° /speed 1.
Scrape down edges and melt for a further 2 mins / 50° / speed soft.
Pour melted chocolate on top of slice.
Refrigerate 30 mins or until set. Stand at room temperature for 10 minutes before cutting.
To clean Thermomix bowl:
Pour a glass of milk in the TM and mix 5 sec / speed 8.
Heat milk 5 mins / 80° / speed 4.
Enjoy warm chocolate milk.
No wasted chocolate! :)
Notes
(I found cutting thin slices with a knife achieved a good effect of crushing). The post ThermoFun – WickedWednesday – Malteser Chocolate Ice-cream Cake Recipe appeared first on ThermoFun | making decadent food at home |
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Print this recipe230g butter chopped75g caster sugar210g plain flour50g SR Flour20g shredded coconutStrawberry Jam½ pack marshmallows200g dark chocolate15g coconut oilPreheat oven to 160deg and line a slice tray. Push into a slice tin and bake for 20 minutes or until golden
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