{"id":2445,"date":"2011-10-03T21:49:06","date_gmt":"2011-10-03T13:49:06","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=2445"},"modified":"2015-05-20T15:49:10","modified_gmt":"2015-05-20T07:49:10","slug":"caramel-mud-cake-with-toffee-cream","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/caramel-mud-cake-with-toffee-cream\/","title":{"rendered":"Caramel mud cake with toffee cream"},"content":{"rendered":"

\"\"<\/a><\/p>\n

It was my Birthday a few months ago.\u00a0 As I get older the actual celebration of a Birthday on \u201cthe day\u201d means a little less.\u00a0 However, because I have lived away from my immediate family for so long I still get very excited by receiving cards in the mail to mark the special occasion.\u00a0 Wishes of love and happiness are heartfelt from those who care about me.<\/p>\n

This year I received one card that was a big surprise and most unexpected.\u00a0 To put this into prospective I need to tell you a little about the sender.<\/p>\n

Approximately two months before my Birthday I commenced as an Independent Consultant with Thermomix Australia.\u00a0 It is my own business that I conduct under the guidelines set out by Thermomix.\u00a0 As part of my role they provide free training and ongoing support, something (as a consultant) I feel is quite rare these days.\u00a0 My team leader is amazing and always there with words of encouragement when they are needed.<\/p>\n

So really, I guess it shouldn\u2019t have come as a surprise when I received a Birthday card from such a wonderful company but for some reason it did.\u00a0 I think it was the fact that the card had been personally written on rather than a pre-printed version automatically popped in the post, a very nice touch that made me feel somewhat special.<\/p>\n

The front of the card had a picture of a piece of cake that looked delicious.\u00a0 And the best part, the recipe was on the inside \ud83d\ude42 .<\/p>\n

So here it is my friends, I hope you feel special when you enjoy a slice of this with someone you love!<\/p>\n

caramel mud cake with toffee cream (recipe\u00a0from Thermomix Birthday Card – May 2011)\u00a0<\/span>
\nmakes 1 x 23cm cake<\/span><\/p>\n

Ingredients<\/span>
\nCake<\/em>
\n200g unsalted butter, cubed
\n200g white chocolate, in pieces
\n200g dark brown sugar
\n150g hot water
\n50g golden syrup
\n2 tsp vanilla bean paste
\n4 eggs
\n140g plain flour
\n140g\u00a0SR flour
\nberries and icing sugar, to serve<\/p>\n

Preparation<\/span>
\nBrush 23cm springform tin with some melted butter and completely cover outside of base with double layer of foil for waterproof.\u00a0 Set aside.<\/p>\n

Pre-heat oven to 180\u00b0C and place large baking tray of water in bottom of oven.<\/p>\n

Place butter, chocolate, sugar, water, golden syrup and vanilla into TM bowl.\u00a0 Cook for 5 minutes at 70\u00b0C, on speed 1.\u00a0 Cool slightly.\u00a0 Add eggs 1 at a time onto rotating blades, beating each in for 10 seconds on speed 6.\u00a0 Add flours to TM bowl and set dial to closed lid position.\u00a0 Incorporate gently for 20 seconds on interval speed.<\/p>\n

Pour into prepared pan, then place into baking dish of water.\u00a0 Reduce temperature of oven to 170\u00b0C and cook for 50 minutes to an hour until set in the centre.<\/p>\n

Allow to cool before un-moulding.\u00a0 Serve with toffee cream and raspberries.<\/p>\n

Toffee Cream<\/em>
\n<\/em><\/p>\n

50g unsalted butter
\n100g cream + 400g cream
\n100g dark sugar
\n2 tsp vanilla extract<\/p>\n

Place butter, 100g cream, sugar and vanilla into TM bowl and cook for 5 minutes at Varoma temperature on speed 2 with MC off.\u00a0 Pour out of TM and cool completely (it will partially set).<\/p>\n

Insert butterfly into TM bowl and return toffee mixture to TM bowl.\u00a0 Add remaining cream and whip together for 10-20 seconds on speed 4 until cream holds still peaks.\u00a0 Either spread over cake with palette knife or serve on the side.<\/p>\n

My\u00a0tips\/alterations:<\/span>\u00a0 *I\u00a0cooked this for 1 hour to make sure that it was set but this will vary depending on your oven.\u00a0 *If you use a butter substitute, this cake\u00a0will be\u00a0dairy free.\u00a0 You can switch out the toffee cream and the whole thing would be dairy free.<\/span><\/span><\/p>\n

\"\"<\/a><\/strong><\/p>\n

ease: 8\/10.<\/strong>\u00a0 The most difficult part was getting it into the tray of water in the oven!
\nprep time: 15mins.<\/strong>
\ncooking time: 55-60mins\u00a0<\/strong>
\ntotal:\u00a01 hour\u00a015 mins<\/strong><\/p>\n

taste: 9\/10.<\/strong>\u00a0 This was an amazing cake.\u00a0 Dense – like every mud cake should be, Sweet – without being over the top, Sophisticated – I would make this for guests, anytime!\u00a0\u00a0The caramel flavour was stunning.\u00a0 I found the cream a little too sweet but others loved it, so I think that is personal preference.<\/p>\n

would I make it again:\u00a0Absolutely!<\/strong> I’m just waiting for that special occasion and someone to spoil!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"<\/p>\n

It was my Birthday a few months ago. As I get older the actual celebration of a Birthday on \u201cthe day\u201d means a little less. However, because I have lived away from my immediate family for so long I still get very excited by receiving cards in the mail to mark the special occasion. […]<\/p>\n","protected":false},"author":2,"featured_media":2449,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[78,89,81,58,72,65],"tags":[6,17,128,141,135],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2445"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=2445"}],"version-history":[{"count":24,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2445\/revisions"}],"predecessor-version":[{"id":3400,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2445\/revisions\/3400"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/2449"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=2445"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=2445"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=2445"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}