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YIELD 6-8 SERVINGS
PREP TIME 15 MINUTES
COOKING TIME 1 HOUR, 25 MINUTES + COOLING
INGREDIENTS
Cake Maker Pro 4
Copyright © 2016 Gourmia. All Rights Reserved.
In a double boiler melt the chocolate and the butter or in a
microwave safe bowl melt the chocolate and butter in 30
second increments, stirring in between making sure the
chocolate does not burn. Pour the melted chocolate into the
cake maker, fitted with the kneading blade, add the sugar and
eggs. Break the eggs up slightly with a spatula. Add in the
cocoa powder, salt, vanilla and if using instant espresso.
Lower the lid, turn the dial to the Classique du Chocolate
setting, press the color to dark and press start to begin baking.
After 20-30 minutes, the mixing should be finished, give a
quick check to make sure all the ingredients are incorporated,
if using the white chocolate add the chocolate at this point and
use a small spatula to swirl it around the top, then place the
cake pan cover on top. Continue baking for the remaining time
on the machine.
Once the machine has finished baking, very carefully remove
the cake pan cover and insert a thin skewer or cake test to see
if the cake has finished baking through. If it is still
raw in the center, replace the cover, turn the dial to Bake to
add more bake time as needed. Press start to finish baking.
When the time has finished let the cake cool for about 30
minutes and then transfer to the refrigerator to chill completely
for about 4-6 hours before serving. Due to the delicate nature
of the cake, it is best to serve directly from the cake pan.
6 OUNCES BITTERSWEET CHOCOLATE
½ CUP (8 TABLESPOONS) UNSALTED BUTTER
¾ CUP CANE SUGAR
4 LARGE EGGS, ROOM TEMPERATURE
1 TEASPOON PURE VANILLA EXTRACT
½ CUP COCOA POWDER
¼ TEASPOON SALT
½ TEASPOON INSTANT ESPRESSO (OPTIONAL)
4 OUNCES WHITE CHOCOLATE, MELTED (OPTIONAL)
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