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PEARS IN CHOCOLATE SAUCE
Total cooking time: approx. 8-13 minutes
Utensils: bowl with lid (2 l capacity)
bowl with lid (1 l capacity)
Ingredients
4 pears (600 g)
60 g sugar
1 pack vanilla sugar (10 g)
1 tbsps pear liqueur, 30 % vol
150 ml water
130 g dark chocolate
100 g crème fraîche
Tip: Delicious when served with a ball of vanilla
ice cream.
1. Peel the pears whole.
2. Place the sugar, vanilla sugar, the pear liqueur
and the water into the bowl, stir, cover and heat.
1-2 min. 900 W
3. Place the pears into the liquid, cover and cook.
5-8 min. 900 W
Take the pears out of the cooking liqueur, and
place in a cold place.
4. Pour 50 ml of the cooking liqueur into the smaller
bowl. Add the chopped chocolate and the crème
fraîche, cover, and heat.
2-3 min. 900 W
5. Stir the sauce well. Pour the sauce over the pears,
and serve.
RECIPES
CHOCOLATE CAKE
Total cooking time: 15-21 minutes
Utensils: Round cake dish (diam. 21 cm, height 10
cm)
Ingredients
175 g butter or margarine
175 g sugar
3 eggs
175 g flour
1 tsp baking powder
2 tbsps cocoa (20 g)
50 ml milk
1. Beat the butter until frothy and slowly mix in the
sugar. Add the eggs gradually, mixing well. Mix
together the flour, baking powder and cocoa. Add
milk and mix thoroughly.
2. Grease the pan. pour in dough and cook.
8-10 min. 630 W
3. Use a wooden skewer to check that the cake is
done.
Allow the cake to cool for 10 minutes in the dish.
CHEESECAKE
makes 12 portions
Total cooking time: approx. 21-27 minutes
Utensil: spring form pan (approx. 26 cm diameter)
Ingredients
300 g flour
1 tbsp cocoa
3 tsp baking powder (9 g)
150 g sugar
1 egg
150 g butter or margarine
1 tsp butter or margarine to grease the form
100 g butter or margarine to grease the pan
100 g sugar
1 pack vanilla sugar (10 g)
3 eggs
400 g fromage frais, 20 % fat content
1 pack powdered vanilla pudding mix (40 g)
1. Mix the flour and cocoa with the baking flour.
Add the sugar, egg and butter and use the
kneading hook on the hand-held blender to
knead.
2. Grease the pan, roll out
2
/
3
of the dough and
place it in the pan. Lift the edges 2 cm to form a
rim. Pre-bake the pastry.
6-8 min. 630 W
3. Whisk the butter until light and fluffy, add the
sugar and eggs one at a time. Finally add the
fromage frais and the powdered vanilla pudding
mix.
4. Spread the filling over the pre-baked dough and
add the remaining crumbling dough on the cake
and bake.
15-19 min. 630 W
1. ZD-32D-EU English 19/01/2006 13:58 Page 30