Pastry Cream; Deep Chocolate Layer Cake - Cuisinart FP-14NC SERIES Instruction And Recipe Booklet

PASTRY CREAM

This all-purpose pastry cream is a great foundation for fresh fruit tarts –
the food processor makes it easy .
Makes about 2¼ (550 ml) cups
1½ CUPS (375 ML) MILK
cooking time
½ CUP (125 ML) HEAVY CREAM
Put the milk, cream, ¼ cup (50 ml) sugar, salt and vanilla into a
½ CUP (125 ML) GRANULATED
SUGAR, DIVIDED
saucepan over medium heat. Bring mixture to a heavy
½ TEASPOON (2 ML) SALT simmer.
½ TABLESPOON (7 ML) PURE
Insert the large metal chopping blade into the large work
VANILLA EXTRACT
bowl of the Cuisinart
4 LARGE EGG YOLKS
cornstarch and remaining sugar; process for 1 minute until
2 TABLESPOONS (30 ML)
mixture is light and thick.
CORNSTARCH
With the machine running, pour ¾ to 1½ cups (175 to 375 ml)
FOR A LIGHTER PASTRY CREAM:
of the milk mixture slowly through the feed tube and process
½ CUP (125 ML) HEAVY CREAM
mixture for about 1 minute.
1½ TABLESPOONS (25 ML)
Return mixture to the saucepan over medium heat. Bring to a
CONFECTIONERS' SUGAR
boil and cook while whisking continuously for about
2½ minutes until thickened. Strain mixture through a fine
mesh strainer into the large work bowl fitted with the large
metal chopping blade. Process for 5 minutes. Pour mixture
into a clean mixing bowl; cover directly with plastic wrap and
cool before using.
For a lighter pastry cream: whip the ½ cup (125 ml) of heavy
cream to medium peaks with 1½ tablespoons (25 ml) of
confectioners' sugar. Fold into pastry cream once completely
cool.
Nutritional information per serving [2 tablespoons (30 ml)]:
Calories 72 (50% from fat)
sat. fat 2g
DESSERTS
62
Approximate preparation time: 25 minutes, including
Food Processor. Add the yolks,
®
| | |
carb. 8g pro. 1g fat 4g
| | |
chol. 58mg sod. 72mg calc. 32mg
2
¾
½
½
¾
¾
5
¾
½
1
1
¾
|
3
|
fiber 0g
½

DEEP CHOCOLATE LAYER CAKE

Frost this deep and rich chocolate cake with
Cream Cheese Frosting (following page) .
Makes two 9-inch (23 cm) cakes (one 2- or 4-layer cake),
12 servings
Approximate preparation time: 15 minutes, plus
BUTTER TO PREPARE 50 minutes to bake, plus cooling time
THE PANS
Preheat oven to 350°F (180°C). Coat two 9-inch (23 cm) round
CUPS (500 ML)
pans with butter and cut rounds of parchment paper to fit the
UNBLEACHED,
bottoms of each pan.
ALL-PURPOSE FLOUR
Insert the large metal chopping blade into the large work bowl of
TEASPOON (3.75 ML)
the Cuisinart
BAKING SODA
powder, salt and sugars and pulse 10 times and then process for
TEASPOON (2 ML) BAKING
20 seconds to sift.
POWDER
Place the bittersweet chocolate, cocoa powder and espresso
TEASPOON (2 ML) SALT
powder into a small bowl and pour the boiling water over
CUP (175 ML) GRANULATED
ingredients and stir to combine; reserve.
SUGAR
CUP (175 ML) BROWN With the machine running, slowly pour the butter through the
SUGAR
feed tube. Continue pouring the buttermilk, eggs, and vanilla
through the feed tube until ingredients are just combined. Pour
OUNCES (145 G)
BITTERSWEET the chocolate mixture evenly over the batter and pulse to
CHOCOLATE, CHOPPED
completely incorporate.
CUP (175 ML)
Divide the batter evenly between the two prepared pans. Bake in
UNSWEETENED
oven for 45 to 50 minutes, until a cake tester comes out just
COCOA POWDER
clean.
TABLESPOON (7 ML)
Let pans rest on cooling racks for 15 minutes. Remove cake from
ESPRESSO POWDER
pans but leave on the racks until completely cool. Once cool, cut
CUP (250 ML) BOILING
each layer in half horizontally to frost with Cream Cheese Frosting
WATER
and build a four-layer cake, or leave the layers as is and make a
CUP (250 ML) [½ POUND
thick two-layer cake.
(250 G) ; 2 STICKS]
UNSALTED BUTTER,
Nutritional information per serving:
MELTED AND COOLED
CUP (175 ML) BUTTERMILK
Calories 258 (23% from fat)
|
LARGE EGGS sat. fat 3g
TABLESPOON (7 ML) PURE
VANILLA EXTRACT
® Food Processor. Add the flour, baking soda, baking
| | | |
carb. 49g pro. 6g fat 7g
| | |
chol. 54mg sod. 224mg calc. 38mg fiber 3g
DESSERTS
63