KENWOOD CHEF AND MAJOR KM030 Ð KM040 series
recipes continued
ingredients
method
scrumptious chocolate cake
●225g (8oz) butter, softened
●250g (9oz) caster sugar
●4 eggs
●5ml (1tsp) instant coffee dissolved in 15ml (1tbsp) hot water
●30ml (2tbsp) milk
●5ml (1tsp) almond essence
●50g (2oz) ground almonds
●100g (4oz) self raising flour
●5ml (1tsp) baking powder
●50g (2oz) unsweetened cocoa powder
1Cream the butter and sugar on a low speed gradually increasing to a higher speed until the mixture is light and fluffy. Scrape down the bowl and beater.
2Beat the eggs in a jug and whilst the mixer is operating on a high speed, gradually add the egg a little at a time until incorporated. Switch off and scrape down.
3Incorporate the dissolved coffee, milk and almond essence on a low speed. Add the ground almonds, sieved flour, baking powder and cocoa. Mix on a low speed to incorporate.
4Divide the mixture between two 20cm/8Ó cakes tins that have been lined with greased greaseproof paper. Level the tops then bake at 180ûC/350ûF/Gas Mark 4 for approximately 30 minutes until springy to the touch.
5Turn out and cool on a wire rack.
ingredients
method
chocolate mousseline filling
●275g (10oz) plain chocolate, broken into pieces
●225ml (8 fl.oz.) double cream
1Melt the chocolate by placing in a bowl over a pan of barely simmering water.
2Whisk the cream starting on a low speed gradually increasing to a higher speed until it forms soft peaks.
3When the chocolate has melted remove the bowl from the heat and, using a large spoon fold into the cream.
4Spread the chocolate filling between the cooled cakes.
ingredients
method
honey and nut spread using the liquidiser
●25g chopped nuts
●875g clear honey at room temperature
1Place the ingredients into the liquidiser in the above order.
2 Blend together using the pulse control for 5 seconds 3 Use as required.
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