Cuisinart FP-14 - Manual (Page 28)

65
DESSERTS
BUTTER TO PREPARE THE PANS
2 CUPS UNBLEACHED ,
ALL
-
PURPOSE FLOUR
¾ TEASPOON BAKING SODA
½
TEASPOON BAKING
POWDER
½
TEASPOON TABLE SALT
¾
CUP GRANULATED SUGAR
¾
CUP LIGHT BROWN SUGAR
5 OUNCES BITTERSWEET
CHOCOLATE , CHOPPED
¾
CUPS UNSWEETENED COCOA
POWDER
½
TABLESPOON ESPRESSO
POWDER
1
CUP BOILING WATER
1
CUP
(2
STICKS
; ½
POUND
)
UNSALTED BUTTER
,
MELTED
AND COOLED
¾
CUP BUTTERMILK
3
LARGE EGGS
½ TABLESPOON PURE VANILLA
EXTRACT
Makes two 9-inch cakes (one 2- or 4-layer cake), 12 servings
Approximate pr eparation time: 15 minutes, plus 50 minutes
to bake, plus cooling time
Preheat oven to 350°F . Coat two 9-inch round pans with butter
and cut rounds of par chment paper to fit the bottoms of each pan.
Insert the large metal chopping blade into the lar ge work bowl
of the Cuisinart
®
Food Processor . Add the flour, baking soda,
baking powder, salt and sugars and pulse 10 times, then
process for 20 seconds to sift.
Put the bittersweet chocolate, cocoa powder and espresso
powder into a small bowl; pour the boiling water over
ingredients and stir to combine. Reserve.
With the machine running, slowly pour the butter thr ough the
feed tube. Continue pouring the buttermilk, eggs and vanilla
through the feed tube until ingr edients are just combined. Pour
the chocolate mixture evenly over the batter and pulse to
completely incorporate.
Divide the batter evenly between the two prepar ed pans. Bake in
oven for 45 to 50 minutes, until a cake tester comes out just clean.
Let pans rest on cooling racks for 15 minutes. Remove cake
from pans but leave on the racks until completely cool. Once
cool, cut each layer in half horizontally to frost with Cr eam
Cheese Frosting and build a four -layer cake, or leave the layers
as is and make a thick two-layer cake.
Nutritional information per serving:
Calories 258 (23% from fat) | carb. 49g | pro. 6g | fat 7g |
sat. fat 3g | chol. 54mg | sod. 224mg | calc. 38mg | fiber 3g
DEEP CHOCOLATE LA YER CAKE
Frost this deep and rich chocolate cake with
Cream Cheese Fr osting (below).
CREAM CHEESE FROSTING
Makes about 5½ cups
Approximate pr eparation time: 10 minutes
Insert the large metal chopping blade into the lar ge work bowl
of the Cuisinart
®
Food Processor . Add the cream cheese,
butter, sugar and salt, pulse 2 to 3 times and then pr ocess until
smooth. Add the vanilla and sour cream and pulse to combine.
Nutritional information per serving (1 tablespoon):
Calories 84 (81% from fat) | carb. 3g | pro. 1g | fat 8g |
sat. fat 5g | chol. 23mg | sod. 57mg | calc. 8mg | fiber 0g
28
OUNCES CREAM CHEESE
(
ROOM TEMPERATURE
),
EACH
PACKAGE OF CREAM CHEESE
CUT INTO
6
PIECES
1½
CUPS
(¾
POUND
; 3
STICKS
)
UNSALTED BUTTER
,
ROOM
TEMPERATURE
2
CUPS CONFECTIONERS
’
SUGAR
,
SIFTED
¾
TEASPOON SALT
1
TEASPOON PURE VANILLA
EXTRACT
2 TEASPOONS SOUR CREAM ,
ROOM TEMPERATURE