Cuisinart MSC-600 Instruction Booklet - Page 16
Dense Chocolate Cake, Traditional Rice Pudding
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Dense Chocolate Cake This is our version of the still-popular flourless chocolate cake. Best of all you don't need to turn on the oven! Setting: Slow Cook Makes one loaf cake (about 12 servings) ½ tablespoon unsalted butter, room temperature (for pan) ½ cup (1 stick) unsalted butter 4 ounces semisweet chocolate, broken into 2-inch pieces ¼ cup cocoa powder, sifted ¼ teaspoon table salt ¾ teaspoon pure vanilla extract ½ cup granulated sugar 2 large eggs, room temperature 1 teaspoon espresso powder 1. Prepare an 8½x4½-inch loaf pan by lightly coating with the ½ tablespoon of room temperature butter. Line the bottom of the pan with parchment paper. Reserve. 2. In the top of a double boiler set over medium-low heat (or a heat-proof bowl set over a pot of simmering water), combine the butter and chocolate. Stir occasionally until just melted. Remove from heat and stir in the cocoa powder, salt and vanilla. Reserve. 3. In a medium mixing bowl, beat the sugar and eggs together until lightened (this takes a few minutes. The mixture should be a pale yellow color that almost holds its shape). 4. Once the chocolate mixture has cooled, stir it into the egg/sugar mixture with the espresso powder, making sure that it is fully combined, with no streaks of color. 5. Pour cake batter into the prepared pan. Tap pan on the counter a few times to remove any air bubbles and to level the cake. 6. Put the filled pan into the bottom of the cooking pot of the Multicooker. Select Slow Cook on High for 2½ hours. 7. Once unit switches to Keep Warm, turn the unit off and remove cake to cool to room temperature. Remove cake from pan and discard parchment. Wrap well and chill for at least 2 hours or overnight. Nutritional information per serving: $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH Traditional Rice Pudding What better ending to a meal than a cup of rice pudding? The great thing about this dessert is that it can be served warm out of the cooking pot or chilled. Chilled rice pudding does set up and has a different consistency than when served warm. If not serving immediately, stir some extra milk or water into the rice pudding to make it creamier. Setting: Slow Cook Makes 8 cups (sixteen servings) 2 cups Arborio rice 4 cups whole milk 2 cups heavy cream 1 cup water 1 vanilla bean, halved and seeds scraped ¾ cup granulated sugar ¼ teaspoon sea or kosher salt 1 teaspoon pure vanilla extract 2 whole cinnamon sticks ¼ teaspoon ground nutmeg 1. Put all of the ingredients into the pot of the Multicooker. Stir to combine. 2. Select Slow Cook on High for 3 hours. 3. Once the cooking time has elapsed, the unit will automatically switch to Keep Warm. 4. Remove and discard vanilla bean and cinnamon sticks. Keep on Warm until ready to serve. 5. If not serving immediately, stir in more liquid (any type of milk or water) before reheating. /VUSJUJPOBMJOGPSNBUJPOQFSTFSWJOH DVQ $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH 28