Cuisinart HM-70BCS, Инструкция пользователя

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the liquids to the dry ingredients. Mix until
just combined.
4. Divide evenly among pr epared muf fin cups
and bake the cupcakes in the middle of
the preheated oven for 25 to 30 minutes,
or until they are puf fed and spring back to
the touch. Let muffins cool in pan on cool-
ing rack for 5 to 10 minutes. Unmold and
continue to cool on rack.
5. While cupcakes ar e cooling, fill pastry bag
fitted with a star tip with the marshmallow
frosting. Once completely cool, fill the cup-
cakes. Place star tip into the lower center
of the cupcake through the top. Fill cup-
cake until the frosting slightly bulges out of
the top where it is being filled. Spr ead any
frosting that comes out of the top of the
cupcake with a spatula
Prepar e Ganache Filling
6. Put heavy cr eam into saucepan and place
over medium heat. Heat cream until it is
barely simmering. While cr eam is heating,
place chopped chocolate into a small mix-
ing bowl. Once heated, pour cream over
chocolate and stir together until chocolate
is melted and smooth.
7. Dip the tops of the filled cupcakes in the
warm ganache. Refrigerate until set.
Nutritional information per cupcake:
Calories 193 (31% from fat) • carb. 32g • pro. 2g
• fat 7g • sat. fat 2g • chol. 28mg • sod. 213mg
• calc. 6mg • fiber 1g
CHOCOLATE SWIRL
CHEESECAKE
Makes one 9-inch (springform) cheesecake
1 springform pan
1 tablespoon unsalted butter for pan,
room temperatur e
Chocolate Cookie Crust:
30 chocolate wafer cookies,
finely ground
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
and cooled to room temperatur e
Filling:
3 packages (8 ounces each) cream
cheese, room temperatur e
1½ cups granulated sugar
¼ teaspoon sea salt
5 large eggs, room temperatur e
2 teaspoons pure vanilla extract
1 cup sour cream
1 tablespoon cocoa powder
4 ounces bittersweet chocolate,
melted and cooled slightly
1. Preheat oven to 325°F with the rack in the
middle of the oven. Place a rimmed baking
sheet on the rack; carefully fill it with water .
Butter a 9-inch springform pan; reserve.
2. Prepar e the crust. Put the cookie crumbs,
2 tablespoons sugar and melted butter in a
small mixing bowl. Insert the mixing beat-
ers into the Cuisinart
®
Hand Mixer. Mix on
speed 2 until the mixture comes together .
Pat crumb crust evenly into bottom and
sides of prepar ed springform pan. Reserve.
3. Prepar e the cake. Cut each package of
cream cheese into 6 pieces and put into a
large mixing bowl. Mix cr eam cheese on
speed 4 until very smooth. Scrape bowl
and paddle with a large rubber spatula and
continue to beat on Speed 2 while adding
the sugar and salt. Scrape bowl and beat-
ers. Add eggs one at a time, making sure
each is incorporated into the batter before
adding the next. Mix in vanilla. Reduce
to speed 2 and carefully mix in the sour
cream in thr ee additions, making sure the
batter is homogenous. Reserve 1½ cups
of the filling. Pour the remaining filling into
prepar ed pan.
4. Stir the cocoa powder into melted choco-
late. Add the chocolate mixture to the
reserved filling; stir to combine. Pour on
top of the filling in the pan and use knife or
spatula to create a swirl design.
5. Put pan into the water -filled baking sheet
in the preheated oven. Add mor e water if
any has evaporated. Bake for 40 minutes,
or until cake is just set. Tur n oven of f and,
with door slightly ajar, let cheesecake r est
in oven for an additional hour.
6. Remove cheesecake and place on a cool-
ing rack. Once completely cool, wrap well
with plastic and refrigerate for at least 6
hours before serving.
Nutritional information per slice (based on 16 slices):
Calories 404 (60% from fat) • carb. 34g • pro. 7g
• fat 28g • sat. fat 17g • chol. 134mg • sod. 251mg
• calc. 56mg • fiber 1g