Arrange rack in the middle of the oven. Preheat oven to 350°F (175°C). Butter and flour 9 x 5 x
In a mixing bowl, sift together flour, baking powder, and salt; reserve.
Insert the stainless steel beaters. Place the melted butter and sugar in a large mixing bowl and mix using Speed 3 for one minute; the mixture will still seem slightly granular. Continue mixing and add 1⁄2 cup (125 ml) lemon juice and zest. Add eggs one at a time and then the vanilla.
Add the dry ingredients and yogurt to the batter alternately in three additions, using Speed 2, ending with the yogurt.
Pour batter into prepared loaf pan. Bake on the middle rack for approxi- mately 1 hour and 35 minutes, rotating the pan half way through baking time. Check cake for doneness after 1 hour and 20 minutes. Cake is finished when cake tester comes out clean.
While cake is baking, mix remaining
1⁄4 cup (50 ml) of lemon juice with sifted confectioners’ sugar until white and glossy. Set aside.
Allow cake to rest about ten minutes, until cool to the touch. Remove from pan and place on a dish with a lip.
Stick the cake with a toothpick all
over the top, particularly along the cracks. Pour glaze over top of cake, using a spatula or pastry brush, in order to cover the top and side surface of the loaf.
Nutritional information per serving:
Calories 294 (29% from fat) • carb. 49g • pro. 5g
•fat 10g • sat. fat 6g • chol. 75mg
•sod. 131mg • calc.32mg • fiber 1g
Mocha Cake
Frost this moist layer cake with
Deep Mocha Frosting.
Makes two 9-inch (22 cm) layers
1 tablespoon (15 ml) unsalted butter, room temperature
cups (425 ml) + 2 tablespoons
(30 ml)
2teaspoons (10 ml) baking soda
1teaspoon (5 ml) baking powder
1teaspoon (5 ml) salt
2large eggs
1cup (250 ml) strong brewed coffee, cooled
1cup (250 ml) buttermilk
1⁄2cup (125 ml) unsalted butter, melted and cooled
1teaspoon (5 ml) vanilla extract
Position rack in centre of the oven, preheat to 350°F (175 °C). Butter two
9 x 3
pan – shake to coat evenly and discard excess.
Place flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl. Stir to blend and make a well in the centre of the dry ingredients. Add eggs, coffee, buttermilk, butter and vanilla to the well. Insert the stainless steel beat- ers. Beat for 2 minutes using Speed 3, batter will be thin. Pour into pans.
Bake for
and the sides with the remaining 1⁄3 of the frosting.
Layers may be double wrapped and frozen until ready to use. Frost when partially thawed.
Nutritional information per serving (cake only): Calories 296 (28% from fat) • carb. 51g • pro. 5g
•fat 10g • sat. fat 6g • chol. 57mg
•sod. 432mg • calc. 40mg • fiber 2g
Nutritional information per serving (frosted cake): Calories 448 (44% from fat) • carb. 60g • pro. 5g
•fat 23g • sat. fat 14g • chol. 98mg
•sod. 439mg • calc. 53mg • fiber 2g
Deep Mocha Frosting
Leave out the espresso for a rich chocolate frosting.
Makes about 21⁄2 cups (625 ml), enough for two
3⁄4cup (175 ml) heavy cream
1⁄2cup (125 ml) unsalted butter
1⁄2cup (125 ml) sugar
12ounces (340 g) semisweet chocolate
1⁄2tablespoon (7 ml) espresso powder
1teaspoon (5 ml) vanilla
Combine all ingredients in saucepan and place over medium heat. Bring mixture to an almost simmer. Using your Cuisinart® Hand Mixer mix on Speed 2 for 30 seconds. Continue mixing at 30 second intervals until all the chocolate is melted and mixture is well combined. This process takes approximately 8 minutes.
Refrigerate mixture for about an hour until it sets up before use.
Frosting can be made in advance and refrigerated. Make sure to remove from refrigerator about an hour prior to use.
Nutritional information preserving
(about
Calories 152 (66% from fat) • carb. 9g • pro. 0g
•fat 13g • sat. fat 8g • chol. 41mg
•sod. 7mg • calc. 12mg • fiber 0g
Chocolate Soufflé Cake
Serve with softly whipped cream and berries
for an elegant dessert.
Makes one
6ounces (170 g) bittersweet chocolate
2ounces (57 g) semisweet chocolate
2tablespoons (30 ml) unsalted butter plus additional for pan preparation
9 | eggs |
2 | egg whites |
11⁄4 | cups (300 ml) granulated sugar |
1⁄3 | cup (75 ml) |
| confectioners’ sugar for dusting |
Preheat oven to 365°F (185°C).
Cut a circle of parchment paper to line a
Separate eggs into two mixing bowls, adding the extra whites to the bowl of egg whites. Add 3⁄4 cups (175 ml) of sugar to the bowl of yolks. Using the stainless steel beaters, mix the yolks
and sugar on Speed 4 for 11⁄2 minutes until very pale and thick. Using Speed 1, stir 1⁄2 cup (125 ml) of the egg yolk mixture into the warm chocolate mixture
–this will temper the warm chocolate and prevent it from curdling the eggs. While mixing add the “tempered” chocolate mixture into the remaining egg yolk mixture; reserve.
Using the Chef’s Whisk, beat the egg whites on Speed 5 for 1 minute. Add the remaining 1⁄2 cup (125 ml) of sugar at this time and continue beating whites for an additional 2 minutes until you achieve soft peaks. Fold whites into the yolk mixture in three additions reserving a small amount of whites. This step is to be done gently using the beater attachments on the lowest speed. Be careful to scrape the bottom and sides of the bowl. Sift the flour into mixture and fold gently. Finally add the last of the egg whites, again using the same folding technique. To ensure complete incorporation, use a rubber spatula to scrape the bottom and sides of the bowl.
Pour batter into prepared pan and bake for about 40 minutes, until cake has puffed and cracked but is still soft to the touch on top.
Turn cake out onto serving plate and remove pan. Sprinkle the top with sifted confectioners’ sugar.
10 | 11 |