Kenwood Chef and Major KM007 Serie Mode D'emploi page 11

recipes continued
scrumptious chocolate cake
ingredients 225g (8oz) butter, softened
250g (9oz) caster sugar
4 eggs
5ml (1tsp) instant coffee dissolved in 15ml (1tbsp) hot water
30ml (2tbsp) milk
5ml (1tsp) almond essence
50g (2oz) ground almonds
100g (4oz) self raising flour
5ml (1tsp) baking powder
50g (2oz) unsweetened cocoa powder
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 275g (10oz) plain chocolate, broken into pieces
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
1 onion chopped
1 clove garlic crushed
600g (1lb 6oz) carrot cut into 2.5cm cubes
cold chicken stock
10-15ml (2-3tsp) ground coriander
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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