Kenwood KM001-KM006: recipes continued

recipes  continued

scrumptious chocolate cake

ingredients

●

225g (8oz) butter, softened

●

250g (9oz) caster sugar

●

4 eggs

●

5ml (1tsp) instant coffee dissolved in 15ml (1tbsp) hot water

●

30ml (2tbsp) milk

●

5ml (1tsp) almond essence

●

50g (2oz) ground almonds

●

100g (4oz) self raising flour

●

5ml (1tsp) baking powder

●

50g (2oz) unsweetened cocoa powder

method

1

Cream the butter and sugar on a low speed gradually increasing to a 

higher speed until the mixture is light and fluffy. Scrape down the bowl 

and beater.

2

Beat the eggs in a jug and whilst the mixer is operating on a high

speed, gradually add the egg a little at a time until incorporated. Switch

off and scrape down.

3

Incorporate the dissolved coffee, milk and almond essence on a low

speed. Add the ground almonds, sieved flour, baking powder and

cocoa. Mix on a low speed to incorporate.

4

Divide the mixture between two 20cm/8” cakes tins that have been

lined with greased greaseproof paper. Level the tops then bake at

180˚C/350˚F/Gas Mark 4 for approximately 30 minutes until springy to

the touch.

5

Turn out and cool on a wire rack.

chocolate mousseline filling

ingredients

●

275g (10oz) plain chocolate, broken into pieces

●

225ml (8 fl.oz.) double cream

method

1

Melt the chocolate by placing in a bowl over a pan of barely 

simmering water.

2

Whisk the cream starting on a low speed gradually increasing to a

higher speed until it forms soft peaks.

3

When the chocolate has melted remove the bowl from the heat and,

using a large spoon fold into the cream.

4

Spread the chocolate filling between the cooled cakes.

carrot and coriander soup

ingredients

●

25g (1oz) butter

●

1 onion chopped

●

1 clove garlic crushed

●

600g (1lb 6oz) carrot cut into 2.5cm cubes

●

cold chicken stock

●

10-15ml (2-3tsp) ground coriander

●

salt and pepper

method

1

Melt the butter in a pan, add the onion and garlic and fry until soft.

2

Place the carrot into the liquidiser, add the onion and garlic. Add

sufficient stock to reach the 1.2 level marked on the gobet. Fit the lid

and filler cap.

3

Blend on maximum speed for 5 seconds for a coarse soup or longer

for a finer result.

4

Transfer the mixture to a saucepan, add the coriander and seasoning

and simmer the soup for 30 to 35 minutes or until cooked.

5

Adjust the seasoning as necessary and add extra liquid if required.

40

Kenwood Limited

, New Lane, Havant, Hampshire PO9 2NH, UK

www.kenwood.co.uk

KW88921/2