Quatre-quarts au chocolat double

750ml (3 tasses) de farine tout-usage

500 ml (2 tasses) de sucre

125ml (1⁄2 tasse) de poudre de cacao solubilisée, non-sucré

15ml (3 c. à thé) de levure chimique

2 ml (1⁄2 c. à thé) de sel

250ml (1 tasse) de beurre, ramolli

300ml (11⁄4 tasses) de lait à basse teneur en matières grasses

5ml (1 c. à thé) de vanille

5 oeufs

Fondant au chocolat

2carrés (30g [1 oz]) chacun) de chocolat non sucré

45ml (3 c. à soupe) de margarine ou de beurre

250ml (1 tasse) de sucre en poudre

3ml (3⁄4 c. à thé) de vanille

30ml (2 c. à soupe) d’eau chaude

Combinez les ingrédients secs dans le bol du batteur. Ajoutez le beurre, le lait et la vanille. Fixez le bol et le fouet à lame plate au batteur. Réglez à la vitesse d’agitation et mélangez environ 1 minute. Arrêtez le batteur et raclez le bol. Réglez à la vitesse 6 et battez pendant environ 2 minutes. Arrêtez le batteur et raclez le bol.

Réglez à la vitesse 2 et ajoutez les œufs, un par un, en mélangeant environ 15 secondes après chaque ajout.Réglez sur la vitesse 4 et battez pendant environ 30 secondes.

Versez le mélange dans un moule à cheminée graissé et saupoudré de farine de 25 cm (10 pouces). Faites cuire au four à 160°C (325ºF) pendant 1 heure et 20 minutes ou jusqu’à ce que le cure-dent inséré au centre en sorte propre. Laissez complètement refroidir sur une grille. Démoulez le gâteau et bruinez de fondant au chocolat.

Pour faire le fondant, faites fondre le chocolat et la margarine dans une petite casserole;à feux doux. Retirez du feux. Incorporez le sucre en poudre et la vanille. Incorporez l’eau, 5mL (1 cuillerée) à la fois, jusqu’à ce que le fondant ait la consistance désirée.

Donne : 16 portions.

Par portion : Environ 390 cal, 6 g protéine, 55 g glucide, 18 g matières grasses,

99 mg cholestérol, 289 mg sodium.

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KitchenAid 4KSMC50S manual Quatre-quarts au chocolat double, Fondant au chocolat
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4KSMC50S specifications

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