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21
Fudge Brownies
Ingredients:
Group 1: Group 2:
80g cocoa powder 440g caster sugar
½ tsp bicarbonate of soda 2 eggs
80ml vegetable oil 80ml vegetable oil
120ml boiling water 190g plain flour
1 tsp vanilla essence
¼ tsp salt
Method:
1 Pre heat the oven to 175ºC / Gas Mark 3-4.
2 Attach the Beater (9) to the Mixer. Grease and flour a 9x13 inch tin.
3 M
ix the group 1 ingredients: Mix the cocoa with the bicarbonate of soda and add to the Mixing Bowl
(14) a
long
w
ith the oil and water.
4 Mix on speed 4 until well blended and thickened, turning the Mixing Bowl as necessary.
5 Mix in the sugar, eggs and oil from the group 2 ingredients until thoroughly mixed.
6 During mixing, hold the Mixing Bowl steady and turn clockwise and anti-clockwise to allow the ingredients to mix
thoroughly. It may be necessary to stop the Mixer and scrape the sides of the bowl a few times to make sure all
the ingredients are incorporated.
7 Add the flour, vanilla and salt and mix until just incorporated using pulse, do not over mix.
8 Spread evenly into the prepared tin and bake for 35-40 minutes or until a skewer comes out clean.
9 Allow to cool before cutting into squares.
Speed:
4 and Pulse.
Cheesecake
Ingredients:
200g ginger nut biscuits, halved
50g unsalted butter, melted
2 x 250g mascarpone cheese
40g icing sugar, sifted
Finely grated zest and juice of 1 orange
25g dark chocolate
Method:
1 Fit the chopping blade and crush the biscuits in the bowl (pulse for approx 20 seconds).
2 Stir the biscuits into the melted butter and press evenly into the base of an 8” (20cm) loose bottom cake tin. Chill
in the fridge for 45 minutes to 1 hour.
3 Rinse and dry the bowl and fit the cake beater. Place the mascarpone, sugar, zest and 50ml orange juice into it
and pulse, scraping the bowl down as necessary. Total processing time for this stage was 20 seconds.
4 Spread the topping over the biscuit base and chill for a further 30 minutes.
5 To decorate, either grate a little of the dark chocolate over the surface or place the chocolate in a heatproof bowl
over barely simmering water and melt. Drizzle over the surface of the cheesecake.
Alternatives:
Lemon Cheesecake
Same recipe as above except used zest of 2 lemons, 60ml lemon juice in place of the orange zest and juice.
Blueberry Cheesecake
Same recipe as above except used zest of 2 lemons, 60ml lemon juice in place of the orange zest and juice.
After chilling the filling, prepare the fruit topping as follows: Place in a pan, 250g fresh blueberries, 50g caster
sugar, juice of half lemon, 2 level tsp corn flour, Stir over medium heat for about 10 mins until beginning to
thicken. Cool completely, then refrigerate for 30 minutes. Spoon evenly on top of the chilled cheesecake and
refrigerate for a further 30 minutes or until required.
Speed:
Pulse.
FP401012 MUK Rev3.qxp_Layout 1 31/08/2018 11:43 Page 21
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