Thursday, July 22, 2010

Chocolate Peach Birthday Cake

Yesterday, my daughter celebrated her 12th birthday and as usual she wanted a chocolate peach cake. This time not heart shaped. The filling part with Kuzu is optional. I used only a third of it for the cake, and poured the leftover in little glas cups to serve as a pudding. To peel peaches dip them in boiling water for 30 seconds,  immediately place in ice water. Rub skins off by hand.

120 g Dark Chocolate
8 Chocolate covered Espressobeans (optional)
150 g Hazelnuts
65 g Butter
35 g Coconut Oil ( or 100 g Butter)
100 g Rapadura
4 Eggs
100 g light Spelt flour
3 Tbs Cacao Powder
2 Tsp glutenfree Baking Powder
1 Pinch Himalayan Salt

4-6 Peaches, skin removed

800 g Whipping Cream
1 Tsp Vanilla
2 Tsp Locust Bean Gum Powder (optional)

  • Preheat oven to 175 °C
  • Chop chocolate and espresso beans for 10 sec/speed 10. Transfer into a bowl and set aside.
  • Chop hazelnuts 15 sec/speed 10 and add to chocolate
  • Insert butterfly. Place butter, coconut oil and sugar into the mixing bowl and mix 40 sec/speed 3
  • Add eggs and mix 2 min/speed 3
  • Remove butterfly. Add flour, baking powder, chocolate and nuts and mix 30-40sec/speed 4
  • Pour dough into a greased springform pan (26cm) and bake for 30 min.
  • Remove from the springform pan and transfer to a cooling rack and cool completely.
  • Clean mixing bowl, rinse with cold water and dry
  • Cut 1/2-inch slice off the top of the cake and set aside
  • Place the cake with a ring mold on a serving plate, arrange peaches on it and glaze fruit glaze (opt.)
  • Insert butterfly and whip cream for 2-3 min/ speed 3,5
  • Add after a couple of seconds vanilla and locust bean gum powder ( if using).
  • Spread the cream onto the peach layer and crumble the remaining cake layer using your fingers over the top of the cake.
  • Chill the cake for 2 hours Remove ring mold and use a large, sharp knife to cut the cake. The cake can be covered and refrigerated up to 2 days.
Variation: Spread a thin layer of apricot jam over the bottom

Geburtstags Pfirsich Schokoladentorte

Meine Tochter hat sich zum Geburtstag ganz traditionell ihren geliebten Schokoladenkuchen mit Pfirsichen und viel Sahne gewuenscht.  Die in Schokolade gehuellten Espressobohnen und der Guss sind optional.

120 g Bitterschokolade
8 Espressobohnen in Schokolade
150 g Haselnuesse
65 g Butter
35 g kaltgepresstes Kokosoel (oder 100 g weiche Butter)
100 g Rohrzucker
4 Eier
100g helles Dinkelmehl
3 EL Kakaopulver
2 TL Weinsteinbackpulver
1 Pr. Himalayasalz

4-6 Pfirsiche, ohne Haut
800g Schlagsahne
1 TL Vanille
2 TL Johannisbrotkernmehl

  • Backofen auf  175 °C vorheizen
  • Bitterschokolade und Espressobohnen 10 Sek/Stufe 10 zerkleinern und umfuellen
  • Haselnuesse in den Mixtopf geben 15 Sek/Stufe 10 zerkleinern und zur Schokolade geben
  • Ruehraufsatz einsetzen. Butter, Kokosoel und Zucker in den Mixtopf geben und ca. 30 Sek/Stufe 3 verruehren
  • Eier nacheinander auf das laufende Messer geben und ca. 1,5 Min/Stufe 3 ruehren
  • Ruehraufsatz entfernen, restl. Zutaten fuer den Kuchenboden zugeben und ca. 40 Sek/Stufe 4
  • Teig in gefettete Springform (26 cm Durchmesser) fuellen und ca. 30 Min backen
  • Auskuehlen lassen und einen duennen Deckel abschneiden und beiseite legen
  • Auf eine Servierplatte mit Tortenring setzten
  • Die Pfirsiche und evtl. den Guss auf dem Tortenboden verteilen
  • In den kalt ausgespuelten und getrockneten Mixtopf Ruehraufsatz einsetzen und die Sahne 2-3 Min/Stufe 3,5 steif schlagen. Nach ein paar Sekunden Johannisbrotkernmehl und Vanille durch die Deckeloeffnung geben.
  • Sahne auf die Pfirsiche geben 
  • Den abgeschnittenen Kuchendeckel  ueber die Sahne broeseln
  • Torte ca. 2 Std kuehl stellen . Abgedeckt und im Kuehlschrank gelagert ist die Torte 2 Tage haltbar.
Variante:  den Tortenboden mit Aprikosenmarmelade bestreichen


  1. Ohhhhh, da ist er ja, ganz lieben Dank dafür!

  2. My 1st "cooked" try out of the TM31. Hubby's Birthday Cake - going to garnish with Raspberry Coulis and Chocolate Mousse. The cake smells heavenly - just finished baking.
    Louise (and Erin Michigan (OSS))

  3. Hi Louise,
    this sounds wonderful and Happy Birthday to Hubby! Teresa says hello to Erin and don't forget to stop on your way to Toronto :-). Hope your knee problems are solved.

  4. All loved the cake especially with the mousse and coulis. Erin mixed it into a chunky mousse/coulis. She says "Hi" to Teresa and Vivian. Not sure when we will be headed to Toronto next but that is usually January or Feb tournament and we don't have the full schedule yet - but we will certainly stop in - I ought to have a backlog of questions by then. Knee is doing well - hope tomorrow's Dr. appointment returns me to normal activities. Be well and warm =).

  5. Oh - cake was a bit dry - perhaps because I had to substitute Brazilnuts for the Hazlenuts and organic unbleached wheat flour for the light spelt flour (had to use what I have on hand). WHat do you advise for next time - are these substitutes direct or should I have adjusted something?

  6. I bet the leftover cake would be perfect today :-).
    If it was too dry and you want to use up your flour ( you find the Vita Spelt flour at Whole Foods or grind spelt in your machine and sift it for cakes ): add 1 TBS applesauce or an extra egg or reduce baking time to 25 minutes.
    Talk to you soon :-)