Kalorik NM 38980 Manual De Instrucciones página 11

All manuals and user guides at all-guides.com
Fax +1 305 430 9692
Flourless Coffee & Chocolate Cakes
For approx. 24 cakes
7 tbsp. butter
1 cup dark chocolate chips
1 ½ tsp. espresso coffee powder
1 tsp. vanilla extract
1 cup almonds (finely ground)
Instructions:
Melt the dark chocolate chips and the butter together in a bowl
•
using the bain-marie or microwave method, making sure the
chocolate does not come in contact with water. Stir well to
combine, and then leave to cool.
Stir in the coffee powder, the vanilla extract, the ground
•
almonds, and sugar. Mix well until incorporated.
Add the 4 egg yolks and beat in the chocolate mixture until
•
perfectly incorporated.
In a separate bowl, whisk the 4 egg whites with an electric
•
beater, until they form stiff peaks.
Fold the egg whites very carefully with a whisk into the mixture
•
(Start with 1/3 of the white eggs, whisk in and then add the other
2/3). Do not over mix!
Pre-heat the Brownie Maker, and after oiling the cooking plates,
•
add the mixture in each cavity (do not fill over ½ or 2/3 full).
Close the lid and cook for between 6-7 minutes, before checking
•
if ready with a toothpick. These cakes remain a bit sticky.
Remove the cakes from the plates and allow them to cool on a
•
wire rack.
Repeat the process until the mixture is used up.
•
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don't change
the page numbering. Keep the language integrity.
what is inside the frame.
¾ cup sugar
4 eggs, separated
Vegetable oil for greasing (or oil
spray)
Cocoa powder to dust
11
Assembly page 11/40
Print only
NM 38980 - 120501