Cuisinart BRK Series - Manual (Page 19)

19
juice of 2 lemons
1 teaspoon vanilla paste
½ cup granulated sugar
1 large egg
1 large egg yolk
1 pinch 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
a 10-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
8
ounces bittersweet chocolate,
chopped
2 tablespoons 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
2 large egg whites
1 tablespoon 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
¾ of 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