Moulinex STORE INN SUCCESSOR 3L FP323821 Manual De Instrucciones página 22

Chocolate cake
5 eggs, 200 g caster or fine sugar, 3 dessertspoons plain flour, 200 g melted butter, 200 g good quality plain
EN
chocolate (at least 65% cocoa solids), 1 sachet or 3 teaspoons baking powder, 100 ml milk.
Melt the chocolate in a bain-marie (or in bowl over a pan of boiling water) with 2 dessertspoons of water.
Add the butter and stir until the mixture is completely blended.
Put the sugar and eggs in the bowl fitted with the multifunction blade and operate at speed 2 for 45
sec until the mixture becomes frothy. Without stopping the appliance, add the melted chocolate, flour,
baking powder and milk through the feeder tube and continue to operate for 15 sec.
Pour into a greased, floured cake tin and bake for around 1 hr at 160°C.
Chantilly cream
200 ml very cold fresh whipping cream, 30 g icing sugar.
Place the bowl in the refrigerator for a few minutes so that it is very cold.
Put the fresh cream and the icing sugar into the bowl fitted with the emulsifying disc. Select speed 2 and
operate for 40 sec.
Mayonnaise
1 egg yolk, 1 dessertspoon mild mustard, 1 dessertspoon vinegar, ¼ litre oil, salt, pepper.
Put all the ingredients except the oil in the bowl fitted with the emulsifying disc. Select speed 2 and
operate for 5 sec. then stop the appliance and pour the oil very slowly through the lid feeder tube. When
the mayonnaise is ready it becomes pale in colour.
Important: to be successful with the mayonnaise, the ingredients should be at room temperature. Note:
keep in the refrigerator and consume within 24 hours.
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