0
Pour into prepared pan and bake until a
toothpick inserted in the center comes out
clean, about 1 hour 20 minutes . Remove
from oven and cook on wire rack for 10
minutes . Remove from pan and let cool
completely on wire rack .
Nutritional information per serving:
Calories 267 (37% from fat) • carb. 37g • pro. 5g
• fat 11g • sat. fat 6g • chol. 62mg • sod. 219mg
• calc. 32mg • fiber 1g
Chocolate Soufflé Cake
This rich cake is best served right out of the
oven . Top with freshly whipped cream and
sliced strawberries for an elegant addition .
Makes one 10" cake, 12 to 16 servings
2
tablespoons unsalted butter,
chopped, + more to prepare the
cake pan
8
ounces bittersweet chocolate,
chopped
9
large eggs, separated
1¼
cup granulated sugar, divided, +
more to dust cake pan
2
large egg whites
1
tablespoon water
1
pinch table salt
1
/
3
cup unbleached, all-purpose flour
whipped cream (optional)
fresh strawberries, hulled and
sliced (optional)
Preheat Cuisinart
®
Exact Heat
™
Toaster Oven
Broiler to 375°F on Bake setting with a rack
in position A .
Butter a 10x3-inch round cake pan . Cut a
circle of parchment paper to line the bottom
of the pan; butter the parchment; dust entire
pan with sugar . Clean the lip of the pan so
no butter or sugar is on it . Reserve .
In a heat-proof bowl over a pot of simmering
water, melt the chocolate and 2 tablespoons
of butter . Keep warm; reserve .
In a large bowl, mix the egg yolks and ¾ cup
of sugar, using a Cuisinart
®
Hand Mixer fitted
with the whisk attachment, until pale and
thickened . Whisk in the cooled chocolate
mixture . Reserve .
Wash and dry the whisk attachment well and
whip all the egg whites, water and salt until
foamy, about 1 to 2 minutes . Slowly add the
remaining sugar and whip to a medium-stiff
peak, about 3 to 4 minutes .
Stir a very small amount of the meringue into
the chocolate/yolk mixture . Gently fold ¾ of
the meringue into the lightened chocolate/
yolk mixture, using a large rubber spatula
until the ingredients are incorporated . Sift in
the flour and gently fold into mixture . Gently
fold the remaining meringue .
Pour into prepared pan and bake in the
preheated oven for 35 to 45 minutes, until
cake has puffed and appears dry, but still
soft to the touch .
Turn cake out onto serving plate and remove
pan and parchment . Top with whipped
cream and strawberries, if desired . Serve
immediately .
Nutritional information per serving:
Calories 194 (43% from fat) • carb. 25g • pro. 5g
• fat 10g • sat. fat 5g • chol. 123mg • sod. 43mg
• calc. 23mg • fiber 1g
Heath
®
Bar Blondies
Both kids and grown-ups will love these bar
cookies .
Makes 16 squares
vegetable oil cooking spray
1
cup all-purpose flour
1
teaspoon baking powder
¼
teaspoon salt
8
tablespoons butter, softened
1
cup firmly packed light brown
sugar
2
large eggs
1
teaspoon vanilla extract
1
cup coarsely chopped Heath
®
Bars
(about four 1.4-ounce bars)
Place rack in Cuisinart
®
Exact Heat
™
Toaster
Oven Broiler in position B and preheat oven
to 350ºF on Bake setting . Lightly coat an 8 x
8-inch square baking pan with vegetable oil
cooking spray .
Combine flour, baking powder and salt in a
small bowl; reserve .
