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Black & White Cake
Serves 8
INGREDIENTS
1 package chocolate cake mix, with ingredients according to the box
1 cup sugar
1/2 cup water
6 large eggs
2 cans sweetened condensed milk
2 cans whole milk, measured by empty condensed milk containers
METHOD
1 Preheat oven to 350°.
2 Prepare chocolate cake mix according to box in the bowl of the
stand mixer fitted with flat beater. Set aside; do not put into pan yet.
3 Spray 9-inch springform pan with nonstick cooking spray.
4 In a nonstick skillet, brown sugar and water until it turns to a
beautiful caramel color. Pour into the base of prepared cake pan.
5 In a separate bowl, prepare custard by mixing eggs well with
the milks.
6 Pour chocolate cake mix into the cake pan. Top with the custard.
Do not move pan for at least 5 minutes while custard sinks to bottom
of pan.
7 Fill a larger baking pan with 1 inch of water. Wrap the springform pan
well with aluminum foil; place in water bath. Bake in water bath for 1
hour or until cake is firm.
8 When cake is cooked through, allow to cool on wire rack. Invert
cooled cake onto platter and remove springform pan. The custard
will be on top of the chocolate cake.
9 Serve chilled.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Italian Meringue
Makes one mile high meringue pie or two (2) 9-inch regular pies
INGREDIENTS
6 large egg whites
1 1/2 cups sugar
1/2 cup water
1 pinch salt
METHOD
1 Place the egg whites in the mixer bowl, making sure bowl is dry
and clean. Attach the wire whisk to mixer.
2 In a small saucepan with a candy thermometer attached, heat the
sugar and water to 210°. Meanwhile, turn the stand mixer on speed
3 and start whipping egg whites. When the egg whites are almost at
soft peaks, add the pinch of salt. Continue to heat sugar and water
to 240°. This is soft ball candy stage.
3 With mixer still on, carefully pour the hot sugar liquid into egg
whites. Go slow and be consistent.
4 After all sugar mixture is added, increase to speed 4 and beat until
the stainless bowl is cool to touch, about 5 minutes.
5 Scrape meringue onto pie quickly. (Once the meringue sets up, it
becomes hard to work with. If this happens, just put back into mixer
and whip until stiff peaks form again.)
SERVING SUGGESTION
This meringue sets up perfectly and never weeps. The quantity here will
do one enormous “mile-high” pie, or two average. This also works great
for a Baked Alaska.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
TSCDIST_Stand Mixer Manual 8/22/07 12:45 PM Page 15