Cuisinart 07CU26323, BRK Series manual Chocolate Soufflé Cake

juice of 2 lemons

1teaspoon vanilla paste

½ cup granulated sugar

1large egg

1large egg yolk

1pinch table salt

Preheat Cuisinart™ Brick Oven to 350°F on the bake setting fitted with the baking stone on a rack in position A. Roll out ½ of the dough into a 10-inch disc. Fit into an ungreased, 9-inch, 1½-quart ceramic pie shell. Chill in refrigerator for about 20 minutes. Roll out remaining half of dough into

a10-inch disc on a piece of parchment. Cut into ¼ to ½-inch strips. Chill in refrigerator until needed.

In a large bowl, toss the apples, lemon juice, vanilla, and sugar together. Fan the apples in the reserved pie baker in layers.

Make an egg wash by mixing the egg, yolk, and salt together with a fork. Brush on the outer rim of the pie shell. Using reserved brisée strips, weave the strips into a lattice- work design over the apples. Brush lattice with egg wash. Bake directly on the baking stone at 350° for 40-50 minutes, or until the top of the pie is a dark golden brown.

Nutritional information per serving

(based on 12 servings):

Calories 166 (8% from fat) • carb. 36g • pro. 3g

•fat 1g • sat. fat 0g • chol. 36mg • sod. 225mg

•calc. 10mg • fiber 2g

Chocolate

Soufflé Cake

This rich cake is best served right out of the oven. Top with freshly

whipped cream and sliced strawberries for an

elegant addition.

Makes one 10-inch cake, 12-16 servings

8ounces bittersweet chocolate, chopped

2tablespoons unsalted butter, chopped, plus more to dust the cake pan

9 large eggs, separated

1¼ cup granulated sugar, divided, plus more to dust cake pan

2large egg whites

1tablespoon water

1 pinch table salt

1⁄3 cup unbleached, all-purpose flour whipped cream (optional)

fresh strawberries, hulled and sliced (optional)

Preheat Cuisinart™ Brick Oven to 375°F on the convection bake or bake setting with a rack in position A.

Butter a 10x3-inch round cake pan. Cut a circle of parchment paper to line the bottom of the pan; butter the parchment; dust entire pan with sugar. Clean the lip of the pan so no butter or sugar is on it. Reserve.

In a heat-proof bowl over a pot of simmering water, melt the chocolate and butter. Keep warm; reserve.

In a large bowl, mix the egg yolks and ¾ cup of sugar, using a Cuisinart® Hand Mixer fitted with the whisk attachment, until pale and thickened. Whisk in the cooled chocolate mixture. Reserve.

Wash and dry the whisk attachment well and whip all of the egg whites, water and salt until foamy, about 1 to 2 minutes. Slowly add the remaining sugar and

whip to a medium-stiff peak, about 3 to 4 minutes.

Stir a very small amount of the egg whites into the chocolate/yolk mixture. Gently fold

¾of the whites into the lightened chocolate/ yolk mixture using a large rubber spatula until the ingredients are incorporated. Sift in the flour and gently fold into mixture. Gently fold the remaining whites.

Pour into prepared pan and bake in the preheated oven for 35 to 45 minutes until cake has puffed and appears dry, but still soft to the touch.

Turn cake out onto serving plate and remove pan and parchment. Top with whipped cream and strawberries, if desired. Serve immediately.

Nutritional information per serving:

Calories 194 (43% from fat) • carb. 25g • pro. 5g

•fat 10g • sat. fat 5g • chol. 123mg • sod. 43mg

•calc. 23mg • fiber 1g

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