Recipes continued
2.Using the cleaned processing bowl fitted with the universal 's' blade, place cream, eggs, sugar, rind and juice in processor bowl. With the motor still running remove the food pusher and drop cubes of cream cheese while processing until mixture is smooth. Pour filling into crust and bake in oven at 160° for approximately 50 minutes or until firm. Cool in oven with door ajar. Refrigerate for several hours before serving.
Chocolate Cake
1½ cups self-raising flour ½ cup cocoa
1½ cups caster sugar pinch of salt
150g butter or margarine, at room temperature
2 eggs
1 cup milk
1.Preheat oven to 180 °C, grease and line a 23cm cake tin.
2.Using the processing bowl fitted with the universal 's' blade, process
3.Add butter or margarine and eggs to mixture and continue to process.
4.Remove the food pusher and add milk through the feed tube and process for
5.Remove the processing bowl cover and scrape the sides of the bowl. Replace the cover and continue to process until well combined.
6.Remove the processing blade and pour mixture into a prepared cake tin. Place cake tin into the oven and bake for
7.Allow the cake to cool for 5 minutes then remove from baking pan. In the meantime prepare the chocolate icing (see over).
Once the cake is completely cooled, ice with the chocolate icing.
Chocolate Icing
40g butter
2 tablespoons cocoa ¼ cup milk
2 cups icing sugar
Using the processing bowl fitted with the universal 's' blade, process all ingredients until well combined.
Basic Buttercake
185g butter or margarine, at room temperature
1 cup caster sugar
½teaspoon vanilla 3 eggs
2 cups
1.Preheat oven to 180°C, grease and line a 23cm cake tin.
2.Using the processing bowl fitted with the universal 's' blade, process butter or margarine, sugar and vanilla until well combined.
3.Add eggs to the mixture and process until combined.
4.Add the flour and milk and continue to process until just combined. Do not over process.
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