Kenwood Major KMP05 PRO series, User Manual

Page: 11 / 12

recipes continued
scrumptious chocolate cake
ingredients
●
225g (8oz) butter, softened
●
250g (9oz) caster sugar
●
4 eggs
●
5ml (1tsp) instant coffee dissolved in 15ml (1tbsp) hot water
●
30ml (2tbsp) milk
●
5ml (1tsp) almond essence
●
50g (2oz) ground almonds
●
100g (4oz) self raising flour
●
5ml (1tsp) baking powder
●
50g (2oz) unsweetened cocoa powder
method
1
Cream the butter and sugar on a low speed gradually increasing to a
higher speed until the mixture is light and fluffy. Scrape down the bowl
and beater.
2
Beat the eggs in a jug and whilst the mixer is operating on a high speed,
gradually add the egg a little at a time until incorporated. Switch off and
scrape down.
3
Incorporate the dissolved coffee, milk and almond essence on a low
speed. Add the ground almonds, sieved flour, baking powder and cocoa.
Mix on a low speed to incorporate.
4
Divide the mixture between two 20cm/8” cakes tins that have been lined
with greased greaseproof paper. Level the tops then bake at
180˚C/350˚F/Gas Mark 4 for approximately 30 minutes until springy to the
touch.
5
Turn out and cool on a wire rack.
chocolate mousseline filling
ingredients
●
275g (10oz) plain chocolate, broken into pieces
●
225ml (8 fl.oz.) double cream
method
1
Melt the chocolate by placing in a bowl over a pan of barely
simmering water.
2
Whisk the cream starting on a low speed gradually increasing to a higher
speed until it forms soft peaks.
3
When the chocolate has melted remove the bowl from the heat and, using
a large spoon fold into the cream.
4
Spread the chocolate filling between the cooled cakes.
chilli marinade
Ingredients
●
200g (7oz) cold clear honey (refrigerated overnight)
●
1 green chilli (whole)
●
5ml (1 tsp) crunchy peanut butter
●
seasoning
method
1
Place all the ingredients into the mini chopper/mill.
2
Fit the attachment to the mixer and allow the ingredients to settle around
the blade.
3
Switch to pulse for 10 seconds.
4
Use as required.
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