Pierre Hermé Gâteau Suzy

Thermomix recipe: Pierre Hermé Gâteau Suzy. Ready in 58 minutes. Serves 8. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 250 g 70% Cacao Dark Chocolate
• 250 g Unsalted Butter, room temperature
• 200 g Sugar
• 4 Eggs, room temperature
• 70 g Flour

Instructions

1. Preheat your oven to 180°C (355°F). Butter a 9-inch (23 cm) round cake pan and line the bottom with parchment paper. Butter the top of the parchment paper and set the pan aside.
2. Add 250 g dark chocolate to the Thermomix bowl. Chop 5 sec / Speed 8. Transfer the chopped chocolate to a separate bowl and set aside.
3. Add the chopped chocolate back into the Thermomix bowl. Melt 5 min / 50°C / Speed 2. Scrape down the sides of the bowl with a spatula. If not fully melted, melt for another 2-3 min / 50°C / Speed 2. Transfer the melted chocolate to a clean bowl and let it cool to barely warm. Clean and dry the Thermomix bowl thoroughly.
4. Insert the butterfly whisk into the clean Thermomix bowl. Add 250 g room temperature unsalted butter and 200 g sugar. Cream 3 min / Speed 3. Scrape down the sides of the bowl. Cream for another 2 min / Speed 3 until the mixture is light and fluffy.
5. With the butterfly whisk still in place, add the 4 room temperature eggs one at a time through the lid opening, waiting approximately 30 seconds between each addition. Mix 2 min / Speed 3. Scrape down the sides of the bowl.
6. Remove the butterfly whisk. Add the barely warm, melted chocolate to the Thermomix bowl. Mix 15 sec / Speed 3. Scrape down the sides of the bowl to ensure everything is well combined.
7. Add 70 g flour to the Thermomix bowl. Mix 10 sec / Speed 2, or until the flour has just disappeared into the batter. Be careful not to overmix. Scrape down the sides of the bowl.
8. Pour the batter into the prepared cake pan and smooth the top using a rubber spatula. Bake in the preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out with a little moist batter (it should not be completely clean).
9. Let the cake cool completely in the pan on a wire rack. Once cooled, for easier removal, place the cake in the refrigerator for 1 to 2 hours to chill.
10. When ready to serve, if chilled, let the cake return to room temperature before slicing. To remove from the pan, place a plate upside down on top of the cake pan, invert, remove the parchment paper, then place another plate on top and invert again.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.