Bedienungsanleitung Unold 48661 (Seite 16 von 48) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch)

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COATING OF CAKES AND BISCUITS

CHOCOLATE FONDUE

1. For coating of cakes and biscuits you may

use all types of chocolate coating and

other coatings to be melted normally in a

bain-marie (e.g. hazelnut, lemon, vanilla

coating).

2. Spread a suffiecientely large piece of

aluminun foil on your working top. This

facilitates cleaning and allows to recover

acess chocolate.

3. Put the cake or the biscuits on a cake grid

gitter and place it on the aluminum foil.

4. Pour the liquid coating/chocolate coating

uniformly onto the cake. Smoothen it with

the spatula, if necessary.

5. After hardening you may recover the excess

chocolate from the aluminum foil for later

use.

6. You may also dip biscuits only partially into

the chocolate coating eintauchen or you

may fill the chocolate coating into a plastic

bag, cut off a very little tip and decorate the

biscuits with thin chocolate stripes. Just

follow your phantasy.

“Knitting needle cake” (Orange chocolate cake)

Ingredients:

3 eggs, 125 g butter, 125 g sugar, 1 bag of

vanilla sugar, ½ bag of orange flavour, 200 g

flour, ½ bag of baking powder, 2 tablespoons

of orange liqueur (or as substitute orange juice)

200 g plain chocolate coating, 200 g cream,

chocolate rolls (see below), candied organe sli-

ces

Preparation:

Whip butter, sugar and vanilla sugar, then add

the eggs, finally add the sieved flour and the

baking powder as well as the orange fllavour and

the orange liqueur.

Fillt the dough into a buttered mould with 26 cm

Ø and bake at 160 °C approx. 35 minutes. Then

turn out of the mould onto a cake grid.

In the meantime melt approx 200 g plain cho-

colate coating .

Take a thick knitting needle and prick holes into

the warm cake.

Pour melted chocolate into the holes, finally

coat the entire cake and smoothen the coating.

After cooling down whip the cream, add some

sugar, and distribute the whipped cream on top

of the cake. Decorate with chocolate rolls and

candied orange slices.

1. Melt milk chocolate, plain chocolate or

white chocolate, as described above.

2. Peel fruits of the season and cut it into

bit-sized pieces, e.g. apples, strawberries,

raspberries, bananas etc. serve the fruit

pieces in the dishes.

3. At table, pick up one piece of fruit and dip

it into the hot chocolate. Take it out, let it

cool down for a moment and then enjoy it!

Variations

4. Round off the chocolate with a little bit

cream or milk to have a more creamy mass.

5. Season the chocolate at your taste, e.g. with

a pinch of cinnamon, cardamom or a dash

of orange liqueur or vanilla syrup.

6. Serve the fondue with crêpes rolls in

addition to the fruit:

7. Bake thin crêpes (it’s very easy with the

UNOLD crêpes maker). Spread some jam on

the warm crêpes (e.g. apricot jam or orange

marmelade) and roll the crêpes firmly, then

cut into bit-sized pieces.

WARNING:

Do not prepare chocolate fondue in a tra-

ditional fondue with burner, the chocolate

might burn.

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Unold 48661 Seite 16

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