Cuisinart CSC-400 Cookbook page 83

1½ tablespoons Kirsch
¼ cup dried cherries
2½ tablespoons butter,
room temperature, divided
1 tablespoon unsweetened cocoa
2 ounces unsweetened chocolate,
chopped
2 ounces semisweet chocolate,
chopped
Cut a piece of aluminum foil 20 inches in length; double over. Lightly coat foil with
½ teaspoon butter, reserve. Cut another piece of aluminum foil about 24 inches
long. Fold in half lengthwise, then fold in half again two more times to create a
strip about 24 inches in length and 2 inches wide to make a "cradle"; reserve. Cut
a piece of kitchen twine 3 inches in length.
Heat Kirsch until very warm, but not boiling. Add cherries and macerate for ½
hour. Lightly coat the bottom and sides of a 1-quart soufflé dish with ½ tablespoon
butter and dust with cocoa. Set aside. Place unsweetened chocolate and semisweet
chocolate with remaining butter in a Cuisinart
low heat.
Mix flour, baking powder and salt in a separate bowl. Beat egg and sugar until
thick, using a Cuisinart
about 5 minutes. Reduce speed to low and mix in
½ the milk, alternately, ending with the flour. Gently incorporate cherries,
Kirsch and hazelnuts.
Pour pudding into prepared soufflé dish. Cover with buttered foil. Secure with
twine. Set the dish in the center of the long strip of folded foil and bring up the
sides to meet – twist together to form a handle. Place the cooking rack in the
ceramic pot of a Cuisinart
pot. Set covered dish on rack, using the foil cradle to help lift the dish and carefully
lower the dish into the pot and place on the rack. Cover and cook on High for 2½
hours. Carefully remove the soufflé dish from the slow cooker using the foil strips
to lift it.
Calories 342 (39% from fat) • carb. 48g • pro. 6g • fat 16g • sat. fat 8g
Steamed Chocolate
Cherry Pudding
Makes 8 to 10 servings (1 quart)
® Smart Power
® Slow Cooker. Pour hot water into the bottom of the
Nutritional information per serving:
• chol. 49mg • sod. 278mg • calc. 51mg • fiber 3g
1 cup flour
½ tablespoon baking powder
½ teaspoon salt
1 large egg
½ cup granulated sugar
½ cup reduced-fat milk
2 tablespoons hazelnuts, lightly
toasted and chopped
3 cups hot water
® 1¾-quart saucepan. Melt over
® Hand Mixer on medium high speed,
¹∕ ³
of the flour mixture and
d
eSSertS
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