Cuisinart HM-70C Instruction Manual - Page 10

Bake for 30 to 40 minutes, until a toothpick inserted into the centre comes out clean. Cool for 10 minutes, remove from pans; remove and discard parchment. Place on wire racks to cool completely. Frost with Deep Mocha Frosting. Deep Mocha Frosting Makes about 21⁄2 cups (625 ml), enough for two 9-inch (22 cm) round layers. 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 (340 g) espresso powder 1 teaspoon (5 ml) vanilla Combine all ingredients in saucepan and place over medium heat. Heat mixture until it is almost simmering. Reduce heat to medium low and mix on Speed 2, mix until all the chocolate is melted and mixture is well combined, smooth, creamy and homogenous with no visible bits of chocolate remaining. This process takes approximately 8 minutes. Before using, transfer to a bowl and refrigerate mixture for about an hour until it sets up. Deep Mocha Frosting can be made in advance and refrigerated. Remove from refrigerator about an hour before using to allow frosting to come to a spreadable consistency. Nutritional information per serving [about 31⁄3 tablespoons (50 ml) - frosting on ⁄1 12 of a 2-layer cake): Calories 151 (76% from fat) • carb. 9g • pro. 0g • fat 13g • sat. fat 8g • chol. 41mg • sod. 7g • calc. 12mg • fiber 0g 10 Chocolate Soufflé Cake Makes one 10-inch (25 cm) round cake; sixteen slices. 2 tablespoons (30 ml) unsalted butter plus additional for pan 6 ounces (170 g) bittersweet chocolate 2 ounces (60 g) semisweet chocolate 9 large eggs 2 large egg whites 11⁄4 cups (300 ml) granulated sugar, divided 1⁄3 cup (75 ml) unbleached, all-purpose flour Preheat oven to 365°F (185°C). Cut a circle of parchment paper to line a 10" (25 cm) round cake pan. Butter the bottom and sides of cake pan well. Add enough flour to coat the buttered 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 butter and chocolates in a stainless bowl over a double boiler, and set aside. Separate eggs into two mixing bowls, adding the extra whites to the bowl of egg whites. Add 3⁄4 cup (175 ml) of the sugar to the bowl of yolks. Mix the yolks and sugar on Speed 4 for 11⁄2 minutes until very pale and thick; 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 and continue beating whites for an additional 2 minutes until it reaches soft peaks. Remove the chef's whisk and insert the beaters. Using Speed 1, and reserving about one quarter of the whites, fold whites into the yolk mixture in three additions. Scrape the bottom and sides of bowl to make certain the mixture is evenly blended. Sift in 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. Transfer the batter to the prepared pan and bake in the preheated 365°F (185°C) oven 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. Serve immediately or at room temperature. Nutritional information per serving: Calories 195 (42% from fat) • carb. 25g • pro. 5g • fat 10g • sat. fat 5g • chol. 123mg • sod. 43mg • calc. 22mg • fiber 1g