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Resumen del manual
Lightly coat a 17x12x1-inch jelly roll pan with cooking s p r a y. Cut a sheet of parchment 3 inches longer than the length of the pan. Fold p a rchment to fit width. Line the pan with the parchment so that it comes up the s h o rt ends of the pan. Lightly coat parc hment with cooking spray. To pre p a rethe chocolate mousse: Place the chocolate in a stainless mixing bowl. Place 1 cup of heavy cream in a small saucepan and bring to almost a boil and pour over chocolate. Stir until chocolate is completely melted and smooth; allow to cool to room temperature. In a separate mixing bowl, place the re m a i n i n g 11.2 cups of heavy cream and the Kahlua®. Using the chef’s whisk whip the cre a m using Speed 4 until it holds firm peaks. Remove the chef’s whisk and insert beaters and carefully fold the whipped c ream into the chocolate in three additions using the Speed 1 with the beaters. Cover and refrigerate until ready to use. To pre p a rethe Cake Melt chocolate and coffee in a double boiler over barely simmering water. Let cool. Separate eggs in 2 separate mixing bowls. Using Speed 4, mix yolks with sugar until the mixture becomes very light and smooth, about 2 minutes. While mixing, add the cooled chocolate mixture in a steady stream and mix until totally incorporated. Use the chef’s whisk to whip egg whites until soft peaks form, about 11. 2 minutes. Insert the beaters in and fold the whites into the chocolate mixture in 3 additions, as with the mousse. Scrape the sides and bottom of the bowl with a rubber spatula to make sure the mixture is well incorporated. Pour batter into pre p a red jelly roll pan and bake for 15 minutes, turn off oven and let cake remain in hot oven for an additional 5 minutes. Remove from oven and cover with damp paper towels so the cake will not dry out. Whipped Cre a m Whip the cream, sugar and vanilla in a mixing bowl using the chef’s whisk until soft peaks form, about 11.2 m i n u t e s . S p read enough mousse on the cake roll to cover the entire surface area (there may be mousse left over). Using the parchment on the long side as a guide, roll the cake into a log shape. Place in the freezer for an hour to firm . Remove and frost with the whipped cre a m (using an offset spatula makes this easier). R e t u rn cake roll to freezer to become firm . It will be firm enough to serve in about 30 to 60 minutes. This dessert can be serv e d f rozen, similar to a frozen mousse or ice c ream cake, or refrigerated for a softer mousse feel. Use a serrated knife to slice. May be garnished with fresh berr i e s , whipped cream and chocolate curls. Nutritional information per serving: Calories 562 (64% from fat) • carb. 47g • pro. 7g • fat 42g • sat. fat 25g • chol. 201mg • sod. 64mg • calc. 73mg • fiber 3g C H O C O L ATE SOUFFLE CAKE Makes one 10-inch round cake; sixteen slices 2 tablespoons unsalted butter plus additional for pan preparation 6 ounces bittersweet chocolate 2 ounces semi-sweet chocolate 9 large eggs 2 large egg whites 11.4 cup granulated sugar, divided 1.3 cup all-purpose flour P reheat oven to 365°F. Cut a circle of p a rchment paper to line a 10” round cake pan. Butter the bottom and sides of cake pan well. Add enough flour to coat the b u t t e red interior, being sure to tap the pan and remove any excess flour. Place the p a rchment circle at the bottom of the pan and butter and flour it as well. Melt the chocolate and butter in a stainless bowl over a double boiler, set aside. Separate eggs into two mixing bowls, adding the extra whites to the bowl of egg whites. Add 3.4 cup of the sugar to the bowl of yolks. Mix the yolks and sugar on Speed 4 for 11.minutes until very pale and thick; 2 re s e rve. Using the chef’s whisk, beat the egg whites on Speed 5 for 1 minute; add the remaining 1.2 cup of sugar and continue beating whites for an additional 2 minutes until it reaches soft peaks. Remove the c h e f’s whisk and insert the beaters. Using Speed 1, and re s e rving about one quart e r of the whites, fold whites into the yolk m i x t u rein three additions. Scrape the bottom and sides of bowl to make cert a i n 12 04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 13 the mixture is evenly blended. Sift in the flour into mixture and fold gently. Finally add the last of the egg whites again using the same folding technique. To ensure complete incorporation, use a rubber spatula to scrape the bottom and sides of the bowl. Transfer the batter to the pre p a red pan and bake in the preheated 365°F oven for about 40 minutes, until cake has puff e d and cracked but is still soft to the touch on top. Tu rn cake out onto serving plate and remove pan. Sprinkle the top with sifted c o n f e c t i o n e r’s sugar. Serve immediately or at room temperature . Nutritional information per serving: Calories 195 (42% from fat) • carb. 25g • pro. 5g • fat 10g • sat. fat 5g • chol. 123mg • sod. 43mg • calc. 22mg • fiber 1g T I R A M I SU Makes one 9-inch square pan, 12 serv i n g s For champagne sab...