Gastroback 40964 Design Food Processor Pro - Manual (Page 30)

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Chocolate Cake
1½ cups self-raising flour
½ cup cocoa
1½ cups caster sugar
pinch of salt
150g butter or margarine, at room temperature
2 eggs
1 cup milk
Preheat oven to 180 °C, grease and line a 23cm cake tin. Using the processing bowl fitted
with the universal ‚s‘ blade, process self-raising flour, cocoa, sugar and salt until well com-
bined. Add butter or margarine and eggs to mixture and continue to process. Remove the
food pusher and add milk through the feed chute and process for 5-10 seconds. Remove the
processing bowl cover and scrape the sides of the bowl. Replace the cover and continue to
process until well combined. Remove the processing blade and pour mixture into a prepared
cake tin. Place cake tin into the oven and bake for 35-40 minutes or until cooked, when
tested with a wooden skewer. Allow the cake to cool for 5 minutes then remove from baking
pan. In the meantime prepare the chocolate icing (see over). Once the cake is completely
cooled, ice with the chocolate icing.
Vanilla Bean Ice Cream
Makes about 1 litre
1 cup (250ml) milk
2 cups (500ml) thickened cream
1 vanilla bean, seeds scraped
5 egg yolks
110g caster sugar
Heat milk, cream, vanilla bean and seeds in a saucepan until almost boiling. In a large bowl
whisk yolks and sugar until well combined. Whisk hot milk mixture into yolk mixture until well
combined. Return mixture to cleaned saucepan and cook over a low heat without boiling
until the mixture has thickened and coats the back of a wooden spoon; remove vanilla bean.
Cool to room temperature. Place mixture into a lamington pan, cover and freeze until almost
set. Remove mixture from freezer and spoon into the processing bowl fitted with the universal
‚s‘ blade. Process mixture until smooth. Pour mixture into a loaf pan, cover and freeze until
firm.
Fresh Pineapple and Mint Sorbet
Makes approx. 1 litre
You will need
1 pineapple for this recipe.
1 cup (250ml) water
1 cup (220g) caster sugar
2½ cups freshly juiced pineapple juice
1 tablespoon finely shredded mint
Heat the water and sugar in a small saucepan over a low heat until the sugar has dissolved.
Bring mixture to the boil and cook for 1 minute. Remove from heat and allow to cool at room
temperature before refrigerating for a few hours or until cold. Combine the sugar syrup,
pineapple juice and shredded mint and stir to combine. Pour mixture into a lamington pan,
cover and freeze until almost set. Remove mixture from freezer and spoon into the processing