Zanussi ZM266 manual Chocolate Cake, Pears in Chocolate Sauce

RECIPES

CHOCOLATE CAKE

Total cooking time: 15-21 minutes

Utensils: Round cake dish (diam. 21 cm, height 10 cm)

Ingredients

175 g butter or margarine

175 g sugar

3eggs

175g flour

1 tsp	baking powder
2 tbsps	cocoa (20 g)
50 ml	milk

1.Beat the butter until frothy and slowly mix in the sugar. Add the eggs gradually, mixing well. Mix together the flour, baking powder and cocoa. Add milk and mix thoroughly.

2.Grease the pan. pour in dough and cook.

8-10 min. 630 W

3.Use a wooden skewer to check that the cake is done.

Allow the cake to cool for 10 minutes in the dish.

PEARS IN CHOCOLATE SAUCE

Total cooking time: approx. 8-13 minutes

Utensils: bowl with lid (2 l capacity) bowl with lid (1 l capacity) Ingredients

4	pears (600 g)
60 g	sugar
1 pack	vanilla sugar (10 g)
1 tbsps	pear liqueur, 30 % vol
150 ml	water
130 g	dark chocolate
100 g	crème fraîche

Tip: Delicious when served with a ball of vanilla ice cream.

CHEESECAKE makes 12 portions

Total cooking time: approx. 21-27 minutes

Utensil: spring form pan (approx. 26 cm diameter) Ingredients

300 g	flour
1 tbsp	cocoa
3 tsp	baking powder (9 g)
150 g	sugar
1	egg
150 g	butter or margarine
1 tsp	butter or margarine to grease the form
100 g	butter or margarine to grease the pan
100 g	sugar
1 pack	vanilla sugar (10 g)
3	eggs
400 g	fromage frais, 20 % fat content
1 pack	powdered vanilla pudding mix (40 g)

1.Peel the pears whole.

2.Place the sugar, vanilla sugar, the pear liqueur and the water into the bowl, stir, cover and heat.

1-2 min. 900 W

3.Place the pears into the liquid, cover and cook.

5-8 min. 900 W

Take the pears out of the cooking liqueur, and place in a cold place.

4.Pour 50 ml of the cooking liqueur into the smaller bowl. Add the chopped chocolate and the crème fraîche, cover, and heat.

2-3 min. 900 W

5.Stir the sauce well. Pour the sauce over the pears, and serve.

1.Mix the flour and cocoa with the baking flour. Add the sugar, egg and butter and use the kneading hook on the hand-held blender to knead.

2.Grease the pan, roll out 2/3 of the dough and place it in the pan. Lift the edges 2 cm to form a rim. Pre-bake the pastry.

6-8 min. 630 W

3.Whisk the butter until light and fluffy, add the sugar and eggs one at a time. Finally add the fromage frais and the powdered vanilla pudding mix.

4.Spread the filling over the pre-baked dough and add the remaining crumbling dough on the cake and bake.

15-19 min. 630 W

30