MAGIMIX Cook Expert Recipe Manual page 153

CHOCOL ATE MIRROR CAKE
: 10 min
P R E P T I M E C O O K I N G T I M E
S E RV E S 6 / 8 P R O G R A M M E S
4 eggs, separated
pinch salt
160g unsalted butter, chopped
+ 1 knob
160 g dark chocolate, roughly
chopped
150 g icing sugar (see p. 294)
60g cornflour
10 raspberries, washed
1 Preheat the oven to 180 °C (170 °C fan, gas mark 4). Fit the whisk. The metal
bowl should be spotlessly clean and dry, with no trace of fat or water. Place the
whites in the metal bowl with a pinch of salt, and run the WHISK programme. Set
the egg whites aside and rinse the bowl.
2 Put the butter and chocolate in the metal bowl. Run the EXPERT programme for
5 minutes/speed 3/60 °C. Add the icing sugar and egg yolks; restart the EXPERT
programme for 2 minutes/speed 9/60 °C.
3 Gently fold the chocolate mixture into the whisked egg whites using a spatula*.
Sift* the cornflour into the mixture and stir to combine. Butter a 24cm spring-form
tin* and pour the batter into it; bake for 30 minutes until risen and springy.
4 Remove the cake from the oven and place on a rack until cold.
5 Prepare the glaze. Using a flexible spatula* coat* the cold cake several times with
glaze. Set aside for at least 4 hours (or overnight), until the glaze is firm. Decorate
with fresh raspberries.
chocolate glaze
Put the chocolate, sugar and water into the metal bowl; run the EXPERT programme
for 3 minutes/speed 3/90 °C.
T I P
You can use plain chocolate (70% solids).
304
: 40 min : 4-12 h
R E S T I N G T I M E
: :
AT TA C H M E N T
C H O C O L AT E G L A Z E :
100 g dark chocolate, roughly
chopped
80g sugar
50ml water