Breville twin paddle User Manual download pdf (Page 32)

32

PAge heAder.....MAKE IT EITHER SMALL OR LARGE

MINI CHOCOLATE CAKE

Designed for the small bowl: Serves 6

INGREDIENTS

100g good quality dark chocolate, chopped

100g butter, softened

½ cup (110g) caster sugar

½ teaspoon vanilla extract

1 egg

¾ cup (110g) self–raising ﬂour

1 ½ tablespoons cocoa powder

2

⁄3 cup (160ml) buttermilk

METHOD

1. Preheat oven to 180°C no fan (160°C

fan forced). Grease and line base and

sides of a 15cm round cake pan with

baking paper.

2. Melt chocolate in a heatproof bowl over

hot water. Set aside.

3. Assemble mixer using scraper whisk,

without the whisk and the small mixer

bowl. Add butter, sugar and vanilla to

bowl; attach the pouring cover. Slowly

turn mixer to CREAM/BEAT setting;

beat for 1–2 minutes or until pale

and creamy. Add egg and beat until

combined. Add melted chocolate and

mix until combined.

4. Reduce speed to KNEAD/FOLD setting;

add half of the sifted dry ingredients and

buttermilk and mix until combined then

repeat with remaining ﬂour and milk

mixtures. Spoon mixture into prepared

pan and bake for about 55 minutes or

until a wooden skewer inserted into

centre comes out clean.

5. Allow to cool in pan for 5 minutes

before transferring to a wire rack to cool

completely.

6. Serve cake with chocolate ganache on

page 47.

FAMILY SIZE CHOCOLATE CAKE

Designed for the large bowl: Serves 10

INGREDIENTS

300g good quality dark chocolate, chopped

300g butter, softened

1 ½ cups (330g) caster sugar

1 teaspoon vanilla extract

3 eggs

2 ¼ cups (360g) self–raising ﬂour

1

⁄3 cup (40g) cocoa powder

1

2

⁄3 cups (410ml) buttermilk

METHOD

1. Preheat oven to 180°C no fan (160°C

fan forced). Grease and line base and

sides of a 25cm square cake pan with

baking paper.

2. Melt chocolate in a heatproof bowl over

hot water. Set aside.

3. Assemble mixer using scraper beater

and the large mixer bowl. Add butter,

sugar and vanilla to bowl. Slowly turn

mixer to CREAM/BEAT setting; beat for

1–2 minutes or until pale and creamy.

Add eggs one and at time, beat until

combined. Add melted chocolate and

mix until combined.

4. Reduce speed to KNEAD/FOLD setting;

add half of the sifted dry ingredients

and buttermilk and then repeat with

remaining ﬂour and milk mixtures.

Spoon mixture into prepared pan and

bake for about 1 hour and 10 minutes

or until a wooden skewer inserted into

centre comes out clean.

5. Allow to cool in pan for 5 minutes

before transferring to a wire rack to cool

completely.

6. Serve cake with chocolate ganache on

page 47.

1 2 ... 27 28 29 30 31 32 33 34 35 36 37 ... 51 52

Comments to this Manuals

No comments