Cuisinart SM-55 - Stand Mixer, Рецепты

Страница: 60 / 62

60
Preheat oven to 300°F. Brush a 9x3-inch round cake pan
with melted unsalted butter. Line bottom with a 9-inch
round of parchment paper and brush parchment with
melted butter.
Place water, granulated sugar, ¼ cup of the brown sugar,
and espresso powder in a 2½-quart saucepan. Bring to
a simmer over medium heat and cook until sugars are
dissolved. Reduce heat to low. Add all chopped choco-
late and stir with a wooden spoon until smooth. Remove
from heat and add half the butter; stir until smooth.
Add remaining butter, vanilla, and liqueur or brandy;
stir until smooth. Let cool while continuing.
Place eggs and remaining ¼ cup brown sugar in the
Cuisinart
™
mixing bowl. Insert fl at mixing paddle. Set
timer for 12 minutes and mix on speed 10 until thickened
and light, similar to mayonnaise in texture. With the
stand mixer set on speed 2, add the slightly cooled
chocolate mixture in a steady stream, and mix for 1
minute. Scrape the bowl and paddle. Remove the bowl
from the stand mixer. Using a large rubber spatula,
gently fold until mixture is completely homogenous in
color, with no streaks of chocolate or egg – be gentle,
taking care not to defl ate the egg mixture too much.
Transfer to prepared pan. Place fi lled cake pan in a larger
pan and add hot water so that it is halfway up the sides
of the cake pan. Place in preheated 300°F oven and bake
for 1 hour 20 minutes. Cake should rise evenly, and when
done, the top will have the appearance of brownies, but
the cake will still seem a little jiggly. Let cool at room
temperature, then cover and refrigerate for 8 hours or
overnight.
To unmold, dip the bottom of the cake pan in hot water
for 10 to 15 seconds. Dry pan and invert cake onto a serv-
ing platter. Remove parchment. Dust with powdered
sugar before serving, or top with Chocolate Glaze (page
53). Smooth chocolate glaze over top with a minimum of
strokes to keep its shine and allow to drip down the sides
of the cake.
melted unsalted butter
½ cup water
1 cup granulated sugar
½ cup brown sugar, divided
1 tablespoon instant
espresso powder
12 ounces semisweet chocolate,
chopped into ¼-inch pieces
6 ounces bittersweet chocolate,
chopped into ¼-inch pieces
1 cup unsalted butter, cut into
½-inch pieces
1 tablespoon pure vanilla extract
1 tablespoon crème de cacao,
brandy or coffee liqueur
6 large eggs
confectioners’ sugar for
dusting cake or Chocolate
Glaze (page 53)
Makes one 9-inch cake, 12 to 16 servings
Rich, creamy, chocolaty – absolutely deliciously decadent – need we say more?
the ultimate fl ourless chocolate cake