Thermomix Chocolate Fudge Cake

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This Thermomix chocolate fudge cake is the ultimate gluten free pleasure. It contains olive oil instead of butter and is the perfect dessert. If you think gluten free baking is hard, think again. This absolutely delicious Thermomix chocolate fudge cake is the perfect dessert for a ladies' night in or after a big family meal. The olive oil lightens the texture and gives the cake an extra depth of flavour. Instead of adding ground almonds, you can also use chopped almonds or hazelnuts for a bit more crunch. If you spread the mixture on a baking tray lined with greaseproof paper and add a bit of gluten free baking powder to the mixture, you can make the ultimate brownie with this recipe.


  • 5 eggs separated
  • 200 g dark chocolate broken into small chunks
  • 125 g olive oil
  • 200 g caster sugar
  • 20 g ground almonds
  • 20 g icing sugar


  1. Preheat the oven to 180°C.
  2. Place the egg whites in the mixing bowl. Insert the butterfly whisk attachment. Beat 2 Min. / Speed 3.5. While whisking, slowly add 50g caster sugar through the lid.
  3. If you don't have a Thermomix, place the egg whites in a large bowl. Mix, using an electric whisk, until stiff. While whisking, slowly add in the caster sugar.
  4. Remove the butterfly whisk attachment and place the eggs in a small bowl. Refrigerate until later.
  5. Clean the mixing bowl. Add the chocolate to the mixing bowl. Blitz 8 Sec. / Speed 9.  Scrape down, then melt 3 Min. / 37°C / Speed 1.
  6. If you don't have a Thermomix, place the chocolate broken into chunks in a small saucepan and melt on lowest heat until completely melted. Pour in a large bowl.
  7. Mix again 1.5 Min. / Speed 3. While mixing, slowly add the olive oil, caster sugar, egg yolks and ground almonds through the lid in a thin stream. Pour the mixture in a large bowl and, using a hand whisk, slowly fold under the reserved egg whites.
  8. If you don't have a Thermomix, whisk the chocolate, using an electric whisk. While whisking, add the olive oil, caster sugar, egg yolk and ground almonds in a thin stream. Using a hand whisk slowly fold under the reserved egg whites.
  9. Pour the mixture in a 20cm round cake tin lined with greaseproof paper and bake for 30-40 minutes depending on how moist you want the chocolate to be inside. Test with a skewer and then transfer onto a wire cooling rack. Leave to cool slightly, then dust with icing sugar, slice and serve with a dollop of vanilla ice cream. Enjoy!

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