Cuisinart MSC-600A, Инструкция пользователя

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Flourless chocolate
coffee cake
This is our version of the still-popular flourless
chocolate cake . Best of all you don’t need to
turn on the oven! It’s a shallow loaf yet chocolate
rich .
Setting: Slow Cook
Makes: 1 small loaf cake (about 8 serves)
1 teaspoon unsalted butter, room
temperature (for pan)
110g unsalted butter
125g dark cooking chocolate, broken into
pieces
¼ cup cocoa powder, sifted
pinch salt
1
teaspoon vanilla extract
½ cup (110g) caster sugar
2 eggs, room temperature
1 teaspoon espresso instant coffee
1 . Prepare a 19cm x 10cm (base measurement) loaf pan
by lightly greasing with butter . Cut a piece of kitchen
baking paper to line the pan from one side to the other .
To do this the paper will over lap the top edge of each
long side and cover the bottom . Cut the paper to fit flat
(so no wrinkles) . Set aside .
2 . Place the butter and chocolate into a medium saucepan
and place over very low heat . Stir the mixture until both
have melted . Remove from heat and stir in the cocoa
powder, salt and vanilla .
3 . In a medium mixing bowl, beat the sugar and eggs
together until lighter in colour (this takes a about 2
minutes . The mixture should be a pale yellow colour that
almost holds its shape) .
4 . Once the chocolate mixture has cooled, stir it into the
egg/sugar mixture with the coffee, making sure that it is
fully combined, with no streaks of colour .
5 . Pour cake batter into the prepared pan . Tap pan on the
counter a few times to remove any air bubbles and to
level the cake .
6 . Put the pan into the bottom of the cooking pot of the
Multicooker . Select Slow Cook on High for 3 .5 hours .
Cover with lid and do not remove during cooking time .
The loaf will look a little soft and moist in the middle
when cooking time is complete this is ok .
7 . Once unit switches to Keep Warm, turn the unit off and
remove cake cool in pan for 30 minutes then remove
cake from pan onto a wire cooling rack . Allow to cool
completely before removing the paper and cutting .
Traditional Rice Pudding
What better ending to a meal than a cup of rice
pudding? The great thing about this dessert is that
it can be served warm out of the cooking pot or
chilled . Chilled rice pudding does become firmer
and has a different consistency than when served
warm .
If not serving immediately, stir some extra milk or
water into the rice pudding to make it creamier .
Setting: Slow Cook
Makes 8 cups (about 16 serves)
2 cups Arborio rice
4 cups (1litre) milk
2 cups (500ml) thickened cream
1 cup (250ml) water
1 vanilla bean, halved lengthways and
seeds scraped
¾ cup caster sugar
¼ teaspoon flaked salt
1 teaspoon vanilla extract
2 whole cinnamon sticks
¼ teaspoon ground nutmeg
1 . Put all the ingredients into the pot of the
Multicooker . Stir to combine .
2 . Select Slow Cook on High for 3 hours .
3 . Once the cooking time has elapsed, the unit will
automatically switch to Keep Warm .
4 . Remove and discard vanilla bean and cinnamon
sticks . Keep on Warm until ready to serve .
5 . If not serving immediately, stir in more liquid
(any type of milk or water) before reheating . Add
gradually until the consistency you prefer .