Bedienungsanleitung Cuisinart MSC-800 Series (Seite 29 von 32) (Englisch)

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Dense Chocolate Cake

This is our version of the still-popular

flourless chocolate cake. It takes little

time to prepare, and best of all you don’t

need to turn on the oven!

Setting: Slow Cook

Makes one 8-inch cake (about 12 servings)

½ tablespoon unsalted butter, room

temperature (for pan)

½ cup (1 stick) unsalted butter

4 ounces semisweet chocolate,

broken into 2-inch pieces

¼ cup cocoa powder, sifted

¼ teaspoon table salt

¾ teaspoon pure vanilla extract

½ cup granulated sugar

2 large eggs, room temperature

1 teaspoon espresso powder

1. Prepare the cake pan by lightly coating

with the tablespoon of butter. Fit an

8-inch parchment circle on the bottom.

Reserve.

2. In the top of a double boiler set over

medium-low heat (or a heat-proof bowl

set over a pot of simmering water),

combine the butter and chocolate. Stir

occasionally until just melted. Remove

from heat and stir in the cocoa powder,

salt and vanilla. Reserve.

3. In a medium mixing bowl, beat the sugar

and eggs together until lightened (this

takes a few minutes. The mixture should

be a pale yellow color where it almost

holds its shape).

4. Once the chocolate mixture has cooled,

stir into the egg/sugar mixture with the

espresso powder, making sure that it is

fully combined, with no streaks of color.

5. Pour cake batter into the prepared pan.

Tap pan on the counter a few times to

remove any air bubbles and to level the

cake.

6. Put the steaming rack into the cooking

pot of the Cuisinart

Multicooker and

put the filled pan on the rack. Select

Slow Cook on High for 2½ hours.

7. Once unit switches to Keep Warm, turn

the unit off and remove cake to cool

to room temperature. Remove cake

from pan and discard parchment. Wrap

well and chill for at least 2 hours or

overnight. Cake is best when served

chilled.

Nutritional information per serving:

Calories 161(59% from fat) • carb. 15g • pro. 2g

• fat 11g • sat. fat 7g • chol. 55mg • sod. 58mg

• calc. 10mg • fiber 1g

Dulce de Leche

Bread Pudding

This dessert is definitely for the sweet

tooth. While you can purchase dulce de

leche from most grocery stores, we found

that homemade is the way to go when it

is the center of your dish. See the follow-

ing recipe for our simple version.

Setting: Slow Cook

Makes ten to twelve 1-cup servings

nonstick cooking spray

1 loaf (1 pound) challah bread, cut

into 1- to 2-inch cubes

2 cups whole milk

1 cup heavy cream

4 large eggs, beaten

1 teaspoon pure vanilla extract

¾ cup dulce de leche, plus 2

tablespoons (recipe follows),

divided

¼ teaspoon table salt

¼ to ½ teaspoon ground cinnamon

1. Lightly coat the cooking pot of the

Cuisinart

Multicooker with nonstick

cooking spray.

2. Put the bread cubes into the prepared

pot.

3. In a medium bowl combine the milk,

cream, eggs, vanilla, ¾ cup dulce de

leche, salt and cinnamon. Whisk until

frothy. Slowly pour the egg mixture

over the bread mixture. Press down

on the bread to make certain all of it is

submerged.

4. Select Slow Cook on High for 4 hours.

5. Once the time has elapsed, turn unit off

and drizzle the remaining 2 tablespoons

of the dulce de leche on top of the

pudding.

6. Serve immediately with freshly whipped

cream.

Nutritional information per serving

(based on 12 servings, 1 cup each):

Calories 327 (35% from fat) • carb. 43g • pro. 10g

• fat 13g • sat. fat 7g • chol. 126mg • sod. 360mg

• calc. 199mg • fiber 1g

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