Cuisinart CHM-Series - Manuel (Page 6)

Nutritional information per serving (frosted cake):
Calories 448 (44% from fat) • carb. 60g • pro. 5g
• fat 23g • sat. fat 14g • chol. 98mg
• sod. 439mg • calc. 53mg • fiber 2g
Deep Mocha Frosting
Leave out the espresso for
a rich chocolate frosting.
Makes about 2 1 ⁄ 2 cups (625 ml), enough for
two 9-inch (22 cm) round cakes
3 ⁄ 4 cup (175 ml) heavy cream
1 ⁄ 2 cup (125 ml) unsalted butter
1 ⁄ 2 cup (125 ml) sugar
12 ounces (340 g) semisweet chocolate
1 ⁄ 2 tablespoon (7 ml) espresso powder
1 teaspoon (5 ml) vanilla
Combine all ingredients in saucepan
and place over medium heat. Bring
mixture to an almost simmer. Using
your Cuisinart
® Hand Mixer mix on
Speed 2 for 30 seconds. Continue
mixing at 30 second intervals until all
the chocolate is melted and mixture is
well combined. This process takes
approximately 8 minutes.
Refrigerate mixture for about an hour
until it sets up before use.
Frosting can be made in advance and
refrigerated. Make sure to remove from
refrigerator about an hour prior to use.
Nutritional information preserving
(about 3-1/3 tablespoons):
Calories 152 (66% from fat) • carb. 9g • pro. 0g
• fat 13g • sat. fat 8g • chol. 41mg
• sod. 7mg • calc. 12mg • fiber 0g
Chocolate Soufflé Cake
Serve with softly whipped cream and berries
for an elegant dessert.
Makes one 10-inch (25 cm) round cake,
sixteen 1-inch (2.5 cm) slices
6 ounces (170 g) bittersweet chocolate
2 ounces (57 g) semisweet chocolate
2 tablespoons (30 ml) unsalted butter
plus additional for pan preparation
9 eggs
2
egg whites
1 1 ⁄ 4 cups (300 ml) granulated sugar
1 ⁄ 3 cup (75 ml) all-purpose flour
confectioners’ sugar for dusting
Preheat oven to 365°F (185°C).
Cut a circle of parchment paper to line
a 10-inch (25 cm) round cake pan.
Butter the bottom and sides of cake pan
well. Add enough flour to coat the but-
tered interior, being sure to tap the pan
and remove any excess flour. Place the
parchment circle at the bottom of the
pan and butter and flour it as well. Melt
the chocolate and butter in a stainless
bowl over a double boiler; reserve.
Separate eggs into two mixing bowls,
adding the extra whites to the bowl of
egg whites. Add
3 ⁄ 4 cups (175 ml) of
sugar to the bowl of yolks. Using the
stainless steel beaters, mix the yolks
and sugar on Speed 4 for 1 1 ⁄ 2 minutes
until very pale and thick. Using Speed
1, stir
1 ⁄ 2 cup (125 ml) of the egg yolk
mixture into the warm chocolate mixture
– this will temper the warm chocolate
and prevent it from curdling the eggs.
While mixing add the “tempered”
chocolate mixture into the remaining
egg yolk mixture; reserve.
Using the Chef’s Whisk, beat the egg
whites on Speed 5 for 1 minute. Add
the remaining
1 ⁄ 2 cup (125 ml) of sugar
at this time and continue beating whites
for an additional 2 minutes until you
achieve soft peaks. Fold whites into the
yolk mixture in three additions
reserving a small amount of whites.
This step is to be done gently using the
beater attachments on the lowest
speed. Be careful to scrape the bottom
and sides of the bowl. Sift the flour into
mixture and fold gently. Finally add the
last of the egg whites, again using the
same folding technique. To ensure
complete incorporation, use a rubber
spatula to scrape the bottom and sides
of the bowl.
Pour batter into prepared pan and bake
for about 40 minutes, until cake has
puffed and cracked but is still soft to the
touch on top.
Turn cake out onto serving plate and
remove pan. Sprinkle the top with sifted
confectioners’ sugar.
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Arrange rack in the middle of the oven.
Preheat oven to 350°F (175°C). Butter
and flour 9 x 5 x 3-inch (22 x 12 x 7 cm)
loaf pan.
In a mixing bowl, sift together flour,
baking powder, and salt; reserve.
Insert the stainless steel beaters. Place
the melted butter and sugar in a large
mixing bowl and mix using Speed 3 for
one minute; the mixture will still seem
slightly granular. Continue mixing and
add
1 ⁄ 2 cup (125 ml) lemon juice and
zest. Add eggs one at a time and then
the vanilla.
Add the dry ingredients and yogurt to
the batter alternately in three additions,
using Speed 2, ending with the yogurt.
Pour batter into prepared loaf pan.
Bake on the middle rack for approxi-
mately 1 hour and 35 minutes, rotating
the pan half way through baking time.
Check cake for doneness after 1 hour
and 20 minutes. Cake is finished when
cake tester comes out clean.
While cake is baking, mix remaining
1 ⁄ 4 cup (50 ml) of lemon juice with sifted
confectioners’ sugar until white and
glossy. Set aside.
Allow cake to rest about ten minutes,
until cool to the touch. Remove from
pan and place on a dish with a lip.
Stick the cake with a toothpick all
over the top, particularly along the
cracks. Pour glaze over top of cake,
using a spatula or pastry brush, in order
to cover the top and side surface of
the loaf.
Nutritional information per serving:
Calories 294 (29% from fat) • carb. 49g • pro. 5g
• fat 10g • sat. fat 6g • chol. 75mg
• sod. 131mg • calc.32mg • fiber 1g
Mocha Cake
Frost this moist layer cake with
Deep Mocha Frosting.
Makes two 9-inch (22 cm) layers
1 tablespoon (15 ml) unsalted butter,
room temperature
1 3 ⁄ 4 cups (425 ml) + 2 tablespoons
(30 ml) all-purpose flour, divided
2 cups (500 ml) granulated sugar
3 ⁄ 4 cup (175 ml) unsweetened cocoa
powder
2 teaspoons (10 ml) baking soda
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) salt
2 large eggs
1 cup (250 ml) strong brewed coffee,
cooled
1 cup (250 ml) buttermilk
1 ⁄ 2 cup (125 ml) unsalted butter, melted
and cooled
1 teaspoon (5 ml) vanilla extract
Position rack in centre of the oven,
preheat to 350°F (175 °C). Butter two
9 x 3 -inch (22 x 7 cm) round cake pans
and line with a circle of buttered
parchment paper. Dust 1 tablespoon
(15 ml) flour evenly over each
pan – shake to coat evenly and
discard excess.
Place flour, sugar, cocoa, baking soda,
baking powder, and salt in a large bowl.
Stir to blend and make a well in the
centre of the dry ingredients. Add eggs,
coffee, buttermilk, butter and vanilla to
the well. Insert the stainless steel beat-
ers. Beat for 2 minutes using Speed 3,
batter will be thin. Pour into pans.
Bake for 30–40 minutes, until a
toothpick inserted into the centre comes
out clean. Cool for 10 minutes, remove
from pans and finish cooling on racks.
When cool, frost with Deep Mocha
Frosting, topping one layer first with
about
1 ⁄ 3 of the frosting. Top with the
remaining layer, frosting the top with
about
1 ⁄ 3 of the remaining frosting,
and the sides with the remaining 1 ⁄ 3 of
the frosting.
Layers may be double wrapped and
frozen until ready to use. Frost when
partially thawed.
Nutritional information per serving (cake only):
Calories 296 (28% from fat) • carb. 51g • pro. 5g
• fat 10g • sat. fat 6g • chol. 57mg
• sod. 432mg • calc. 40mg • fiber 2g
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Bilingual ibrec 10/26/04 5:47 PM Page 10