Cuisinart CHM-7 manual Mocha Cake, Chocolate Mousse Cake Roll, Deep Mocha Frosting

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 11

Place pre s e rves, liqueur and lemon juice in a small bowl. Insert the mixing beaters. Mix on Speed 7 for 1 minute. May use as is, or for a smoother glaze, press through a strainer.

Nutritional information per serving

(about 11⁄3 teaspoon):

Calories 28 (1% from fat) • carb. 7g • pro. 0g

•fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg

•calc. 2mg • fiber 0g

Grand Marnier® is a registered trademark owned by the Société des Produits Marnier-La Postolle Joint Stock Co.

MOCHA CAKE

These moist layers can be made ahead and frozen. Frost several hours before serving with Deep Mocha Frosting.

Makes two 9-inch layers, 12 servings

Position rack in center of the oven, and

preheat oven to 350ºF. Butter two 9x2-inch diameter cake pans and line each with round of parchment paper or waxed paper. Butter the parchment and dust the pans with flour, taking care to shake out all excess flour.

Place flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl; mix on Speed 1 for 20 seconds. Make a well in the center and add eggs, coffee, buttermilk, butter and vanilla. Beat for 2 minutes on speed 3; batter will be thin.

Pour into prepared pans.

Bake for 30-40 minutes, until a toothpick inserted into the center comes out clean. Cool for 10 minutes, remove from pans; remove and discard parchment. Place on w i re racks to cool completely. Frost with Deep Mocha Frosting.

all the chocolate is melted and mixture is well combined, smooth, creamy and homogenous with no visible bits of choco- late remaining. This process takes appro x i- mately 8 minutes.

Transfer to a bowl and refrigerate mixture for about an hour until it sets up before using. Deep Mocha Frosting can be made in advance and refrigerated. Remove from refrigerator about an hour before using to allow frosting to come to a spreadable consistency.

Nutritional information per serving (about 31⁄3 tablespoons – frosting on 1⁄12 of a 2-layer cake): Calories 151 (76% from fat) • carb. 9g • pro. 0g

•fat 13g • sat. fat 8g • chol. 41mg • sod. 7g

•calc. 12mg • fiber 0g

CHOCOLATE MOUSSE

CAKE ROLL

13⁄4 cups all-purpose flour, plus

2 tablespoons for pan preparation

2 cups granulated sugar

3⁄4cup unsweetened cocoa powder

2teaspoons baking soda

1teaspoon baking powder

1teaspoon salt

2large eggs

1cup strong brewed coffee

1cup buttermilk

1⁄2cup unsalted butter, melted and cooled, plus 1 tablespoon for pan

1teaspoon vanilla extract

DEEP MOCHA FROSTING

Makes about 21⁄2 cups, enough for two

9-inch round layers

3⁄4cup heavy cream

1⁄2cup unsalted butter

1⁄2cup sugar

12ounces semi-sweet chocolate

1⁄2tablespoon espresso powder

1teaspoon vanilla

Combine all ingredients in saucepan and place over medium heat. Heat mixture until it is almost simmering. Reduce heat to medium low and mix on Speed 2, mix until

Makes 12 servings

For the mousse:

12ounces semi-sweet chocolate

21⁄2 cups heavy cream

1tablespoon Kahlua®, or other coffee liqueur

For the cake:

8ounces semi-sweet chocolate

1⁄4cup brewed coffee

6large eggs

3⁄4cup granulated sugar For the whipped cream frosting:

1 cup heavy cream

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