Stadler Form Mixer Three Mode D'emploi page 29

2. Stir through chocolate until melted. Cover; refrigerate, stirring occasio-
nally until spreadable consistency.
Chocolate Chocoholic Cake
1 ½ cups water
2 ¼ cups caster sugar
185g butter, room temperature
¼ cup cocoa powder
¾ teaspoon bicarbonate of soda
2 ¼ cups self-raising flour
3 eggs
1. Preheat oven to moderate (180°C/160°C fan-forced). Grease and line a
22cm square cake pan with baking paper.
2. Combine water, sugar, butter, cocoa and soda in a large saucepan. Stir
over heat without boiling until sugar dissolves and butter is melted. Bring
to boil then reduce heat to low. Simmer uncovered for 4 minutes being
careful the saucepan doesn't overflow. Transfer to the Stainless Steel Mi-
xing Bowl; cool to room temperature.
3. Add flour to the bowl. Using the Scrapemaster™ spatula beater, beat on
low speed (1) until combined. Add eggs and beat on low speed (4) until
combined. Pour mixture into prepared pan.
4. Bake for about 1 hour or until cooked when tested. Stand in pan for 5 mi-
nutes before turning onto a wire rack to cool. Top with rich fudge frosting.
Rich fudge frosting
90g butter
¹/³ cup water
½ cup caster sugar
1 ½ cups icing sugar mixture
¹/³ cup cocoa powder
1. Combine the butter, water, caster sugar in a small saucepan. Stir over
low heat without boiling until sugar dissolves. Sift icing sugar and cocoa
into a bowl, then gradually stir in hot butter mixture. Cover then refrige-
rate for about 20 minutes or until frosting is cool and thickens. Beat with
a wooden spoon until spreadable.
Ricotta Baked Cheesecake
90g butter, room temperature
¼ cup caster sugar
1 egg. 1 ¼ cups plain flour
¼ cup self-raising flour
750g fresh ricotta
1 cup caster sugar, extra
5 eggs, extra
3 teaspoons finely grated lemon rind
1 tablespoon lemon juice
1. Grease a 22cm springform tin and line the base with baking paper.
2. Using the Scrapemaster™ spatula beater, beat butter, sugar and egg on
low speed (4) until combined.
3. Add flours and beat on low speed (1) until combined. Using the back of
a spoon, press mixture over the base of prepared tin. Refrigerate for 30
minutes.
4. Preheat oven to moderately hot (200°C/180°C fan-forced). Bake for 15 minu-
tes. Remove from oven and press base down with a clean tea towel. Cool.
5. Reduce oven temperature to moderately slow (160°C/140°C fan-forced).
6. Place ricotta, extra sugar, extra eggs, rind and juice in the Stainless Steel
Mixing Bowl. Using the Whisk, mix on high speed (8-10) until smooth.
7. Pour into tin and bake for about 1 hour or until set but still wobbly in the
centre. Turn the oven off. Cool cake in the oven with the door ajar. Refrige-
rate for several hours before serving dusted with icing sugar.
Macadamia Meringue Cake
6 egg whites
Pinch salt
1 ½ cups caster sugar
1 teaspoons vanilla extract
1 teaspoon white vinegar
Filling
300mls pure cream
1 teaspoon vanilla extract
½ cup icing sugar
250g marscapone
100g roasted macadamias, chopped
1. Preheat oven to very slow (120°C/100°C fan-forced).
2. Grease and line 2 oven trays with baking paper. Mark a 22cm circle on
each tray.
3. Using the Whisk, beat egg whites and salt on very high speed (11-12)
until soft peaks form.
4. Add sugar, a small amount at a time, whisking until thick and glossy. Add
vanilla and vinegar and whisk until just combined.
5. Divide the mixture evenly between prepared trays. Spread evenly onto
marked circles.
6. Bake for about 1 ½ hrs or until firm and slightly browned. Turn off oven.
Cool meringues completely in the oven with the door ajar.
7. To make filling, use the Whisk attachment to whip cream, vanilla and
icing sugar on high speed (11-12). Stir through marscapone and maca-
damias.
8. To assemble, sandwich meringue disks together with cream mixture.
Dust with icing sugar and top with fresh berries.
Jam Scone Ring
2 cups self-raising flour
1 tablespoon caster sugar
30g butter, room temperature