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32
Preheat oven to 165°C. Coat two, 23cm round
pans with cooking spray and line with
parchment paper. Coat the parchment paper
with nonstick cooking spray; reserve.
Sift the flour, baking powder, baking soda and
salt together in a small bowl. Reserve.
Put the butter into the Cuisinart
®
mixing bowl.
Attach the flat mixing paddle and mix on
Speed 2 to soften. Add the sugar and increase
speed to 5 to cream until light and fluffy, about
2½ to 3 minutes. Scrape the entire bowl well.
Reduce speed to 3 and add the eggs and
yolks one at a time until each is fully
incorporated before adding the next. Scrape
the entire bowl after every other addition. Add
the extracts and mix until incorporated. Scrape
the entire bowl.
Reduce speed to 2 and add
1
/
3
of the reserved
flour mixture; mix until incorporated. Add the
crème fraîche and mix until incorporated.
Repeat, adding flour mixture and the cream of
coconut, ending with the flour mixture. Scrape
the entire bowl as necessary.
Reduce speed to 1 and fold in the shredded or
flaked coconut until fully incorporated. Spoon
the batter evenly between the two prepared
pans.
Bake until a cake tester comes out clean when
inserted into the centre, about 40 to 45
minutes.
Remove from oven, cool in pans on a wire rack
until cool to touch and then invert cakes onto a
wire rack to cool completely before frosting.
TIP: This is a very versatile cake. To make a
layer cake, cut each cake in half horizontally
and frost using your favourite frosting. One
frosting that works extremely well is the Swiss
Buttercream (page 35) for both between layers
and the outside of the cake. To be even more
extravagant, frost with the buttercream, but fill
two of the layers with Chocolate Glaze/
Ganache (page 36) made with semisweet
chocolate. To finish, sprinkle the top of the
cake with dried coconut.
Nutritional analysis per serving (based on 12 servings):
Calories 489 (41% from fat) • carb. 67g • pro. 5g • fat 22g
• sat. fat 16g • chol. 124mg • sod. 195mg
• calc. 18mg • fibre 1g
Chocolate Marble
Cheesecake
Ribbons of semisweet chocolate cheesecake are
swirled throughout a classic cheesecake on top of a
chocolate brownie cookie crust.
Makes one, 26cm cake; 12 servings
For the crust:
6 tablespoons (¾ stick) unsalted butter,
cut into 2cm pieces and at room
temperature
1 cup unbleached, all-purpose flour
¼ cup packed brown sugar
3 tablespoons unsweetened cocoa powder
1 large egg yolk
½ teaspoon pure vanilla extract
For the filling:
1kg low-fat cream cheese, at room
temperature
1¼ cups granulated sugar
5 large eggs, at room temperature
2 tablespoons pure vanilla extract
240g semisweet chocolate, melted and cooled
Preheat oven to 175°C. Lightly coat a
26 x 8 cm springform pan with cooking spray.
Line the outside of the pan with heavy-duty
aluminum foil; reserve.
Put all the crust ingredients into the Cuisinart
®
mixing bowl. Attach the flat mixing paddle and
mix on Speed 2 until fully combined, about
2 minutes.
Transfer to prepared pan and flatten to evenly
cover the bottom and about 1cm up the sides.
Use the bottom of a drinking glass or
measuring cup to tamp down firmly.
Bake on middle rack for 8 to 10 minutes.
Remove and allow to cool. When baked crust
is removed from oven, put a large roasting pan
on the lowest rack in the oven and fill with
5-8 cm of water; this aids in the gentle baking
of the cheesecake and prevents any cracking.
While the crust is cooling, prepare the filling.
Wipe out the Cuisinart
®
mixing bowl and add
the cream cheese. Leave the flat mixing paddle
in place and mix on Speed 2 until just smooth,
about 1 minute. Add sugar, ¼ cup at a time,
and mix until completely smooth. Scrape down
the entire bowl after every other addition.
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