Cuisinart SM-70C Instructions d'exploitation télécharger pdf (Page 61)

Preheat oven to 300°F (150°C). Brush a 9x3-inch

(23 x 6 cm) round cake pan with melted unsalted butter.

Line bottom with a 9-inch (23 cm) round of parchment

paper and brush parchment with melted butter.

Place water, granulated sugar, ¼ cup (50 ml) of the

brown sugar, and espresso powder in a 2½-quart (2.4 L)

saucepan. Bring to a simmer over medium heat and

cook until sugars are dissolved. Reduce heat to low. Add

all chopped chocolate 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 (50 ml) brown sugar in

the Cuisinart

mixing bowl. Insert ﬂat mixing paddle. Set

timer for 12 minutes and mix on speed 10 until thick-

ened 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 the mixture is completely homogenous

in colour, with no streaks of chocolate or egg – be

gentle, taking care not to deﬂate the egg mixture to

much. Transfer to prepared pan. Place ﬁlled 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

(150°C) 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

serving platter. Remove parchment. Dust with powdered

sugar before serving, or top with Chocolate Glaze

(page 52). 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

125 ml ½ cup water

250 ml 1 cup granulated sugar

125 ml ½ cup brown sugar,

divided

15 ml 1 tablespoon instant

espresso powder

340 g 12 ounces semisweet

chocolate, chopped into

¼-inch (0.65 cm) pieces

170 g 6 ounces bittersweet

chocolate, chopped into

¼-inch (0.65 cm) pieces

250 ml 1 cup unsalted butter,

cut into ½-inch (1.25 cm)

pieces

15 ml 1 tablespoon pure vanilla

extract

15 ml 1 tablespoon crème de

cacao, brandy or coffee

liqueur

6 large eggs

powdered sugar for

dusting cake or Chocolate

Glaze (page 53)

Makes one 9-inch (23 cm) cake, 12 to 16 servings

Rich, creamy, chocolaty – absolutely deliciously decadent – need we say more?

the ultimate

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Cuisinart SM-70C Instructions d'exploitation Page 61

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