Thermomix Caramel Mud Cake with Toffee Cream

Cake
200g unsalted butter, cubed
200g white chocolate, in pieces
200g dark brown sugar
150g hot water
50g golden syrup
2 tsp vanilla bean paste
4 eggs
140g plain flour
140g SR flour
berries and icing sugar, to serve

Preparation
Brush 23cm springform tin with some melted butter and completely cover outside of base with double layer of foil for waterproof. Set aside.

Pre-heat oven to 180°C and place large baking tray of water in bottom of oven.

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

Pour into prepared pan, then place into baking dish of water. Reduce temperature of oven to 170°C and cook for 50 minutes to an hour until set in the centre.

Allow to cool before un-moulding. Serve with toffee cream and raspberries.

Toffee Cream

50g unsalted butter
100g cream + 400g cream
100g dark sugar
2 tsp vanilla extract

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

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

My tips/alterations: *I cooked this for 1 hour to make sure that it was set but this will vary depending on your oven. *This cake is dairy free. You can switch out the toffee cream and the whole thing would be dairy free.