Kenwood Chef KM001 Serie Instrucciones página 34

recipes continued
scrumptious chocolate cake
ingredients G 225g (8oz) butter, softened
G 250g (9oz) caster sugar
4 eggs
G
G 5ml (1tsp) instant coffee dissolved in 15ml (1tbsp) hot water
G
30ml (2tbsp) milk
5ml (1tsp) almond essence
G
50g (2oz) ground almonds
G
G 100g (4oz) self raising flour
G 5ml (1tsp) baking powder
50g (2oz) unsweetened cocoa powder
G
method Cream the butter and sugar on a low speed gradually increasing to a
1
higher speed until the mixture is light and fluffy. Scrape down the bowl
and beater.
Beat the eggs in a jug and whilst the mixer is operating on a high
2
speed, gradually add the egg a little at a time until incorporated. Switch
off and scrape down.
Incorporate the dissolved coffee, milk and almond essence on a low
3
speed. Add the ground almonds, sieved flour, baking powder and
cocoa. Mix on a low speed to incorporate.
Divide the mixture between two 20cm/8" cakes tins that have been
4
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.
Turn out and cool on a wire rack.
5
chocolate mousseline filling
ingredients G 275g (10oz) plain chocolate, broken into pieces
G 225ml (8 fl.oz.) double cream
method Melt the chocolate by placing in a bowl over a pan of barely
1
simmering water.
Whisk the cream starting on a low speed gradually increasing to a
2
higher speed until it forms soft peaks.
When the chocolate has melted remove the bowl from the heat and,
3
using a large spoon fold into the cream.
Spread the chocolate filling between the cooled cakes.
4
carrot and coriander soup
ingredients 25g (1oz) butter
G
G 1 onion chopped
G 1 clove garlic crushed
600g (1lb 6oz) carrot cut into 2.5cm cubes
G
G cold chicken stock
G 10-15ml (2-3tsp) ground coriander
G salt and pepper
method Melt the butter in a pan, add the onion and garlic and fry until soft.
1
Place the carrot into the liquidiser, add the onion and garlic. Add
2
sufficient stock to reach the 1.2 level marked on the gobet. Fit the lid
and filler cap.
Blend on maximum speed for 5 seconds for a coarse soup or longer
3
for a finer result.
Transfer the mixture to a saucepan, add the coriander and seasoning
4
and simmer the soup for 30 to 35 minutes or until cooked.
Adjust the seasoning as necessary and add extra liquid if required.
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