Cuisinart SM55BC Instruction Manual - Page 31

coconut cake This moist, delicious cake is perfect for any special occasion. Makes two 9-inch (23 cm) round cakes 750 ml 5 ml 2 ml 2 ml 250 ml 500 ml 3 2 125 ml 125 ml 2 ml 2 ml 375 ml cooking spray 3 cups unbleached, all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup unsalted butter, at room temperature 2 cups granulated sugar large eggs large yolks ½ cup crème fraîche or sour cream ½ cup cream of coconut ½ teaspoon pure vanilla extract ½ teaspoon coconut extract 1½ cups dried coconut Preheat oven to 325°F (160°C). Spray two 9-inch (23 cm) round pans with cooking spray. In a bowl stir together the flour, baking powder, baking soda, and salt. Reserve. Place butter in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 1. Cream butter for 30 seconds, then turn to speed 3 for 30 seconds. Reduce to speed 2 and add the sugar, then increase to speed 4 until light and fluffy, about 1 minute. Reduce to speed 2 and add the eggs and yolks one at a time, beating until batter is smooth before adding the next. In a separate bowl, mix the crème fraîche and cream of coconut together with both extracts. With stand mixer running on speed 2 slowly add the dry ingredients and crème fraîche mixture alternately, ending with the dry ingredients. Finally, mix in the dried coconut quickly but thoroughly. The batter will be extremely thick. Spoon the batter evenly between the two pans and bake in the preheated 325°F (160°C) oven for 45 to 50 minutes, until a cake tester comes out clean. Cool pans on a wire rack. When the pans are cool enough to touch, invert the pans on the rack and remove the cakes. Leave cakes on wire rack until completely cooled. This is a very versatile cake. To make a layer cake, cut each cake in half horizontally and frost using your favorite frosting. One frosting that works extremely well is the Swiss Buttercream (page 52) for both between layers and the outside of the cake. To be even more extravagant, frost with the buttercream but fill two of the layers with Chocolate Glaze (page 53). To finish, sprinkle the top of the cake with dried coconut. 60 the ultimate flourless chocolate cake Rich, creamy, chocolaty - absolutely deliciously decadent - need we say more? Makes one 9-inch (23 cm) cake, 12 to 16 servings 125 ml 250 ml 125 ml 15 ml 340 g 170 g 250 ml 15 ml 15 ml 6 melted, unsalted butter ½ cup water 1 cup granulated sugar ½ cup brown sugar, divided 1 tablespoon instant espresso powder 12 ounces semisweet chocolate, chopped into ¼-inch (0.65 cm) pieces 6 ounces bittersweet chocolate, chopped into ¼-inch (0.65 cm) pieces 1 cup unsalted butter, cut into ½-inch (1.25 cm) pieces 1 tablespoon pure vanilla extract 1 tablespoon crème de cacao, brandy or coffee liqueur large eggs powdered sugar for dusting cake or Chocolate Glaze (page 53) Preheat oven to 300°F (150°C). Brush a 9x3-inch (23 x 6 cm) round cake pan with melted unsalted butter. Line bottom with a 9-inch (23 cm) round of parchment paper and brush parchment with melted butter. Place water, granulated sugar, ¼ cup (50 ml) of the brown sugar, and espresso powder in a 2½-quart (2.4 L) saucepan. Bring to a simmer over medium heat and cook until sugars are dissolved. Reduce heat to low. Add all chopped chocolate and stir with a wooden spoon until smooth. Remove from heat and add half the butter; stir until smooth. Add remaining butter, vanilla, and liqueur or brandy; stir until smooth. Let cool while continuing. Place eggs and remaining ¼ cup (50 ml) brown sugar in the Cuisinart™ mixing bowl. Insert flat mixing paddle. Set timer for 12 minutes and mix on speed 10 until thickened and light, similar to mayonnaise in texture. With the stand mixer set on speed 2, add the slightly cooled chocolate mixture in a steady stream, and mix for 1 minute. Scrape the bowl and paddle. Remove the bowl from the stand mixer. Using a large rubber spatula, gently fold until the mixture is completely homogenous in colour, with no streaks of chocolate or egg - be gentle, taking care not to deflate the egg mixture to much. Transfer to prepared pan. Place filled cake pan in a larger pan and add hot water so that it is halfway up the sides of the cake pan. Place in preheated 300°F (150°C) oven and bake for 1 hour 20 minutes. Cake should rise evenly, and when done, the top will have the appearance of brownies, but the cake will still seem a little jiggly. Let cool at room temperature, then cover and refrigerate for 8 hours or overnight. To unmold, dip the bottom of the cake pan in hot water for 10 to 15 seconds. Dry pan and invert cake onto a serving platter. Remove parchment. Dust with powdered sugar before serving, or top with Chocolate Glaze (page 53). Smooth chocolate glaze over top with a minimum of strokes to keep its shine and allow to drip down the sides of the cake. 61