Kalorik NM 38980 Manual De Instrucciones página 12

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Fruit Chocolate Cakes
For approx. 24 cakes
17 tbsp. butter
4/5 cup plain flour
¾ cup softened brown sugar
3 tbsp. cocoa powder
½ tsp. baking powder
2 large eggs
For the icing
5 tbsp. unsalted butter
1 ¼ cup confectioner Sugar
3 tbsp. cocoa Powder
Drop of Milk
Instructions:
Melt the butter in a saucepan, and then leave aside to cool.
•
Sift together the flour, cocoa powder and baking powder, and in
•
a bowl, mix in the sugar.
Beat the 2 eggs and add them to the butter and the vanilla
•
extract; beat well.
Add this egg mixture to the flour mixture, beat well until
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thoroughly mixed, and then stir in the chopped fruits and nuts.
Pre-heat the Brownie Maker, and after oiling the cooking plates,
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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 shall be firm to the touch
but still a bit gooey inside. The toothpick shall come out with little
crumbs on it.
Remove the cakes from the plates and allow them to cool on a
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wire rack.
Repeat the process until the mixture is used up.
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Chocolate icing
Beat the butter in a bowl, until soft.
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Beat in progressively the confectioner sugar and cocoa powder,
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and then add a bit of milk to make the icing spreadable.
Spread on top of the fruit cakes and serve.
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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.
1 tsp. vanilla extract
¾ cup dried natural apricots or other
fruits (dried cherries)
½ cup chopped walnuts (or
macadamia nuts)
12
Assembly page 12/40
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NM 38980 - 120501