Kenwood MAJOR KM040 Mixer User Manual


 
KENWOOD CHEF AND MAJOR KM030 – KM040 series
recipes continued
scrumptious chocolate cake
ingredients
225g (8oz) butter, softened
250g (9oz) caster sugar
4 eggs
5ml (1tsp) instant coffee dissolved in 15ml (1tbsp) hot water
30ml (2tbsp) milk
5ml (1tsp) almond essence
50g (2oz) ground almonds
100g (4oz) self raising flour
5ml (1tsp) baking powder
50g (2oz) unsweetened cocoa powder
method
1 Cream the butter and sugar on a low speed gradually increasing to a
higher speed until the mixture is light and fluffy. Scrape down the bowl
and beater.
2 Beat the eggs in a jug and whilst the mixer is operating on a high
speed, gradually add the egg a little at a time until incorporated. Switch
off and scrape down.
3 Incorporate the dissolved coffee, milk and almond essence on a low
speed. Add the ground almonds, sieved flour, baking powder and
cocoa. Mix on a low speed to incorporate.
4 Divide the mixture between two 20cm/8” cakes tins that have been
lined with greased greaseproof paper. Level the tops then bake at
180˚C/350˚F/Gas Mark 4 for approximately 30 minutes until springy to
the touch.
5
Turn out and cool on a wire rack.
chocolate mousseline filling
ingredients
275g (10oz) plain chocolate, broken into pieces
225ml (8 fl.oz.) double cream
method
1 Melt the chocolate by placing in a bowl over a pan of barely
simmering water.
2
Whisk the cream starting on a low speed gradually increasing to a
higher speed until it forms soft peaks.
3 When the chocolate has melted remove the bowl from the heat and,
using a large spoon fold into the cream.
4 Spread the chocolate filling between the cooled cakes.
honey and nut spread using the liquidiser
ingredients
25g chopped nuts
875g clear honey at room temperature
method
1 Place the ingredients into the liquidiser in the above order.
2 Blend together using the pulse control for 5 seconds
3 Use as required.
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