Dense Chocolate Cake; Dulce De Leche Bread Pudding - Cuisinart MSC-800 Series Instruction Booklet

Dense Chocolate Cake

This is our version of the still-popular
flourless chocolate cake. It takes little
time to prepare, and best of all you don't
need to turn on the oven!
Setting: Slow Cook
Makes one 8-inch 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 the cake pan by lightly coating
with the tablespoon of butter. Fit an
8-inch parchment circle on the bottom.
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 where it almost
holds its shape).
4. Once the chocolate mixture has cooled,
stir 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 steaming rack into the cooking
pot of the Cuisinart
put the filled pan on the rack. 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. Cake is best when served
chilled.
Nutritional information per serving:
Calories 161(59% from fat) • carb. 15g • pro. 2g
• fat 11g • sat. fat 7g • chol. 55mg • sod. 58mg
• calc. 10mg • fiber 1g
Multicooker and
®
Dulce de Leche
Bread Pudding
This dessert is definitely for the sweet
tooth. While you can purchase dulce de
leche from most grocery stores, we found
that homemade is the way to go when it
is the center of your dish. See the follow-
ing recipe for our simple version.
Setting: Slow Cook
Makes ten to twelve 1-cup servings
nonstick cooking spray
1 loaf (1 pound) challah bread, cut
into 1- to 2-inch cubes
2 cups whole milk
1 cup heavy cream
4 large eggs, beaten
1 teaspoon pure vanilla extract
¾ cup dulce de leche, plus 2
tablespoons (recipe follows),
divided
¼ teaspoon table salt
¼ to ½ teaspoon ground cinnamon
1. Lightly coat the cooking pot of the
Cuisinart Multicooker with nonstick
®
cooking spray.
2. Put the bread cubes into the prepared
pot.
3. In a medium bowl combine the milk,
cream, eggs, vanilla, ¾ cup dulce de
leche, salt and cinnamon. Whisk until
frothy. Slowly pour the egg mixture
over the bread mixture. Press down
on the bread to make certain all of it is
submerged.
4. Select Slow Cook on High for 4 hours.
5. Once the time has elapsed, turn unit off
and drizzle the remaining 2 tablespoons
of the dulce de leche on top of the
pudding.
6. Serve immediately with freshly whipped
cream.
Nutritional information per serving
(based on 12 servings, 1 cup each):
Calories 327 (35% from fat) • carb. 43g • pro. 10g
• fat 13g • sat. fat 7g • chol. 126mg • sod. 360mg
• calc. 199mg • fiber 1g
29