Chocolate Cake - Philips Essence HR7758 Recipes & Directions For Use

into a separate bowl and cover it with a damp
cloth and allow the dough to rise in a lukewarm
place for 20 minutes.
Chop the hazelnuts using the blade. Mix
B
ingredients for the filling. Roll the dough out into a
rectangular shape. Spread it with the hazelnut
mixture, then roll it up into a ring. Put the ring in a
buttered spring-release tin. Let the ring rise for
20 minutes. Brush some whipped egg yolk onto
the top and place the tin on a rack in the centre
of the oven. Bake for 25-30 minutes at 200cC.

Chocolate cake

Ingredients:
- 140g butter, softened
- 110g icing sugar
- 140g chocolate
- 6 egg whites
- 6 egg yolks
- 110g granulated sugar
- 140g wheat flour
Filling:
- 200g apricot jam
Glaze:
- 125ml water
- 300g sugar
- 250g grated chocolate
- whipped cream, if desired
Heat oven to 160cC. Cream butter with icing
B
sugar with the stainless steel blade. Melt the
chocolate and mix in. Add egg yolks one by one to
the mixture and mix until creamy.Whip the egg
white with the granulated sugar until stiff and
foamy using the balloon beater. Add the egg white
foam to the mixture and stir in gently.Then fold in
flour with a spatula. Put the cake mixture into a
greased baking tin (24 cm). Bake for one hour at
160cC.The first 15 minutes the oven door should
be kept slightly ajar.
Allow the cake to cool for a while in the baking tin,
B
then turn it onto a wire rack to cool further. Cut
the cake horizontally in half, spread one half with
apricot jam and put the two halves together
again. Heat the rest of the jam until syrupy and
spread it over the top of the cake. Prepare the
icing. Boil water, add sugar and chocolate and
cook over low heat. Stir continuously until it has a
smooth and of spreadable consistency. Put the
icing on the cake and allow it to cool. Serve the
cake with some whipped cream.
Broccoli soup (for 4 persons)
Ingredients:
- 50g mature Gouda cheese
- 300g cooked broccoli (stalks and florets)
- cooking liquid of the broccoli
- 2 boiled potatoes in pieces
- 2 stock cubes
- 2 tbsp whipping cream
- curry
- salt
- pepper
- nutmeg
ENGLISH
27