Cuisinart Elite DLC-XPN - Manual (Page 25)

62
DESSERTS
BUTTER TO PREPARE THE PANS
2 CUPS UNBLEACHED ,
ALL
-
PURPOSE FLOUR
¾ TEASPOON BAKING SODA
½
TEASPOON BAKING POWDER
½
TEASPOON SALT
¾
CUP GRANULATED SUGAR
¾ CUP BROWN SUGAR
5
OUNCES BITTERSWEET
CHOCOLATE , CHOPPED
¾
CUP UNSWEETENED COCOA
POWDER
½
TABLESPOON ESPRESSO
POWDER
1
CUP BOILING WATER
1
CUP
(½
POUND
; 2
STICKS
)
UNSALTED BUTTER
,
MELTED
AND COOLED
¾
CUP BUTTERMILK
3 LARGE EGGS
½
TABLESPOON PURE VANILLA
EXTRACT
Makes two 9-inch cakes (one 2- or 4-layer cake), 12 servings
Approximate pr eparation time: 15 minutes, plus 50 minutes
to bake, plus cooling time
Preheat oven to 350°F . Coat two 9-inch round pans with butter
and cut rounds of par chment paper to fit the bottoms of each pan.
Insert the large metal chopping blade into the lar ge work bowl of
the Cuisinart
®
Food Processor . Add the flour, baking soda, baking
powder, salt and sugars and pulse 10 times and then pr ocess for
20 seconds to sift.
Place the bittersweet chocolate, cocoa powder and espresso
powder into a small bowl and pour the boiling water over
ingredients and stir to combine; r eserve.
With the machine running, slowly pour the butter thr ough the feed
tube. Continue pouring the buttermilk, eggs, and vanilla thr ough
the feed tube until ingredients ar e just combined. Pour the
chocolate mixture evenly over the batter and pulse to completely
incorporate.
Divide the batter evenly between the two prepar ed pans. Bake in
oven for 45 to 50 minutes, until a cake tester comes out just clean.
Let pans rest on cooling racks for 15 minutes. Remove cake fr om
pans but leave on the racks until completely cool. Once cool, cut
each layer in half horizontally to frost with Cr eam Cheese Frosting
and build a four-layer cake, or leave the layers as is and make a
thick two-layer cake.
Nutritional information per serving:
Calories 258 (23% from fat) | carb. 49g | pro. 6g | fat 7g |
sat. fat 3g | chol. 54mg | sod. 224mg | calc. 38mg | fiber 3g
DEEP CHOCOLATE LA YER CAKE
Frost this deep and rich chocolate cake with
Cream Cheese Fr osting (below).
CREAM CHEESE FROSTING
Makes about 5½ cups
Approximate pr eparation time: 10 minutes
Insert the large metal chopping blade into the lar ge work bowl
of the Cuisinart
®
Food Processor . Add the cream cheese,
butter, sugar and salt; pulse 2 to 3 times and then pr ocess until
smooth. Add the vanilla and sour cream and pulse to combine.
Nutritional information per serving (1 tablespoon):
Calories 84 (81% from fat) | carb. 3g | pro. 1g | fat 8g |
sat. fat 5g | chol. 23mg | sod. 57mg | calc. 8mg | fiber 0g
28
OUNCES CREAM CHEESE
(
ROOM TEMPERATURE
),
EACH
PACKAGE OF CREAM CHEESE
CUT INTO
6
PIECES
1½
CUPS
(¾
POUND
; 3
STICKS
)
UNSALTED BUTTER
,
ROOM
TEMPERATURE
2
CUPS CONFECTIONERS
’
SUGAR
,
SIFTED
¾
TEASPOON SALT
1
TEASPOON PURE VANILLA
EXTRACT
2 TEASPOONS SOUR CREAM