Gastroback 40979 Design Stand Mixer Advanced Pro - Manual (Page 21)

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11. Bake in oven for approximately 34-40 minutes or until firm.
12. Allow the cake to cool for 5 minutes then remove from baking pan. In the meantime pre
pare the chocolate icing.
13. Once the cake is completely cooled, ice with the chocolate icing.
Chocolate Icing
40g butter
2 tablespoons cocoa
¼ cup milk
2 cups icing sugar
1. Operate according to the instructions ´Operating`.
2. Add all ingredients to bowl.
3. Assemble the scraper beater, lower the mixing arm.
4. Slowly rise speed until reaching medium speed level (´CREAMING BEATING`).
5. Attach the splash guard to the bowl and beat until well combined.
6. Spread over cooled cake.
Chocolate Mousse
200g plain cooking chocolate
30g butter, cubed, at room temperature
4 eggs
40g sugar
1 tablespoon fresh cream
1. Break chocolate into pieces and place in a bowl.
2. Melt the chocolate by placing the bowl over a saucepan of simmering water.
3. Add 2 tablespoons of water and the cubed butter to the chocolate and stir to obtain a
smooth texture.
4. Operate according to the instructions ´Operating`.
5. Assemble the whisk. Add 2 egg yolks and half the quantity of sugar, lower the mixing arm.
6. Attach the splash guard to the bowl and beat for 30 seconds until creamy.
7. Slowly rise speed until reaching ´AERATING / WHIPPING`.
8. Lower speed and add turn by turn sideways cream and continue to mix for a further 15
seconds slowly rising the speed.
9. Lower speed and slowly add chocolate mixture. Slowly rise speed and mix for
20 seconds.
10. Turn off the appliance, remove splash guard, rise the mixing arm and carefully pour the
mixture into a glass bowl.
11. Clean the bowl and whisk. Assemble the whisk.
12. Add the egg whites to bowl.
13. Lower the mixing arm, attach the splash guard to the bowl and mix until soft and peaks
form. Slowly rise speed until reaching ´AERATING / WHIPPING`.
14. Add a pinch of salt and the remaining quantity of sugar sideways and continue to mix