Cuisinart HM-70C - Hand Mixer Instruction Booklet page 10

Bake for 30 to 40 minutes, until a toothpick
inserted into the centre comes out clean .
Cool for 10 minutes, remove from pans;
remove and discard parchment . Place on
wire racks to cool completely . Frost with
Deep Mocha Frosting .
DEEP MOCHA FROSTING
Makes about 2 ⁄ cups (625 ml), enough for
1
2
two 9-inch (22 cm) round layers .
3 ⁄ cup (175 ml) heavy cream
4
⁄ cup (125 ml) unsalted butter
1
2
1 ⁄ cup (125 ml) sugar
2
12 ounces (340 g) semisweet chocolate
1 ⁄ tablespoon (340 g) espresso powder
2
1 teaspoon (5 ml) vanilla
Combine all ingredients in saucepan and
place over medium heat . Heat mixture until
it is almost simmering . Reduce heat to
medium low and mix on Speed 2, mix until
all the chocolate is melted and mixture
is well combined, smooth, creamy and
homogenous with no visible bits of
chocolate remaining . This process takes
approximately 8 minutes .
Before using, transfer to a bowl and
refrigerate mixture for about an hour until it
sets up . Deep Mocha Frosting can be
made in advance and refrigerated . Remove
from refrigerator about an hour before
using to allow frosting to come to a
spreadable consistency .
Nutritional information per serving [about
3 ⁄ tablespoons (50 ml) – frosting on
1
3
2-layer cake):
Calories 151 (76% from fat) • carb. 9g • pro. 0g
• fat 13g • sat. fat 8g • chol. 41mg • sod. 7g
• calc. 12mg • fiber 0g
10
CHOCOLATE SOUFFLé CAKE
Makes one 10-inch (25 cm) round cake;
sixteen slices .
2 tablespoons (30 ml) unsalted butter
plus additional for pan
6 ounces (170 g) bittersweet chocolate
2 ounces (60 g) semisweet chocolate
9 large eggs
2 large egg whites
1 1 ⁄ cups (300 ml) granulated sugar, divided
4
1 ⁄ cup (75 ml) unbleached, all-purpose
3
flour
Preheat oven to 365°F (185°C) . Cut a circle
of parchment paper to line a 10" (25 cm)
round cake pan . Butter the bottom and
sides of cake pan well . Add enough flour
to coat the buttered interior, being sure to
tap the pan and remove any excess flour .
Place the parchment circle at the bottom of
the pan and butter and flour it as well .
Melt the butter and chocolates in a
stainless bowl over a double boiler, and
set aside .
Separate eggs into two mixing bowls,
adding the extra whites to the bowl of egg
whites . Add ⁄
3
4
the bowl of yolks . Mix the yolks and sugar
on Speed 4 for 1
and thick; reserve . Using the chef's whisk,
beat the egg whites on Speed 5 for 1 min-
ute; add the remaining
sugar and continue beating whites for an
⁄ of a additional 2 minutes until it reaches soft
1
1 2
peaks . Remove the chef's whisk and insert
the beaters . Using Speed 1, and
reserving about one quarter of the whites,
fold whites into the yolk mixture in three
cup (175 ml) of the sugar to
⁄ minutes until very pale
1
2
⁄ cup (125 ml) of
1
2
additions . Scrape the bottom and sides of
bowl to make certain the mixture is evenly
blended . Sift in the flour into mixture and
fold gently . Finally add the last of the egg
whites again using the same folding
technique . To ensure complete incorpora-
tion, use a rubber spatula to scrape the
bottom and sides of the bowl .
Transfer the batter to the prepared pan
and bake in the preheated 365°F (185°C)
oven for about 40 minutes, until cake has
puffed and cracked but is still soft to the
touch on top .
Turn cake out onto serving plate and
remove pan . Sprinkle the top with sifted
confectioners' sugar . Serve immediately
or at room temperature .
Nutritional information per serving:
Calories 195 (42% from fat) • carb. 25g • pro. 5g
• fat 10g • sat. fat 5g • chol. 123mg • sod. 43mg
• calc. 22mg • fiber 1g