Use and Care Manual

29
Dense Chocolate Cake
This is our version of the still-popular
flourless chocolate cake. It takes little time
to prepare, and best of all you don’t need
to turn on the oven!
Setting: Slow Cook
Makes one 8-inch cake (about 12 servings)
½ tablespoon unsalted butter, room
temperature (for pan)
½ cup (1 stick) unsalted butter
4 ounces semisweet chocolate,
broken into 2-inch pieces
¼ cup cocoa powder, sifted
¼ teaspoon table salt
¾ teaspoon pure vanilla extract
½ cup granulated sugar
2 large eggs, room temperature
1 teaspoon espresso powder
1. Prepare the cake pan by lightly coating
with the tablespoon of butter. Fit an 8-inch
parchment circle on the bottom. Reserve.
2. In the top of a double boiler set over
medium-low heat (or a heat-proof bowl set
over a pot of simmering water), combine the
butter and chocolate. Stir occasionally until
just melted. Remove from heat and stir in
the cocoa powder, salt and vanilla. Reserve.
3. In a medium mixing bowl, beat the sugar
and eggs together until lightened (this takes
a few minutes. The mixture should be a
pale yellow color where it almost holds its
shape).
4. Once the chocolate mixture has cooled,
stir into the egg/sugar mixture with the
espresso powder, making sure that it is fully
combined, with no streaks of color.
5. Pour cake batter into the prepared pan. Tap
pan on the counter a few times to remove
any air bubbles and to level the cake.
6. Put the steaming rack into the cooking pot
of the Cuisinart
®
Multicooker and put the
filled pan on the rack. Select Slow Cook on
High for 2½ hours.
7. Once unit switches to Keep Warm, turn the
unit off and remove cake to cool to room
temperature. Remove cake from pan and
discard parchment. Wrap well and chill for
at least 2 hours or overnight. Cake is best
when served chilled.
Nutritional information per serving:
Calories 161(59% from fat) • carb. 15g • pro. 2g
• fat 11g • sat. fat 7g • chol. 55mg • sod. 58mg
• calc. 10mg • fiber 1g
Dulce de Leche
Bread Pudding
This dessert is definitely for the sweet
tooth. While you can purchase dulce de
leche from most grocery stores, we found
that homemade is the way to go when it is
the center of your dish. See the following
recipe for our simple version.
Setting: Slow Cook
Makes ten to twelve 1-cup servings
nonstick cooking spray
1 loaf (1 pound) challah bread, cut into
1- to 2-inch cubes
2 cups whole milk
1 cup heavy cream
4 large eggs, beaten
1 teaspoon pure vanilla extract
¾ cup dulce de leche, plus 2
tablespoons (recipe follows), divided
¼ teaspoon table salt
¼ to ½ teaspoon ground cinnamon
1. Lightly coat the cooking pot of the
Cuisinart
®
Multicooker with nonstick
cooking spray.
2. Put the bread cubes into the prepared pot.
3. In a medium bowl combine the milk, cream,
eggs, vanilla, ¾ cup dulce de leche, salt and
cinnamon. Whisk until frothy. Slowly pour
the egg mixture over the bread mixture.
Press down on the bread to make certain all
of it is submerged.
4. Select Slow Cook on High for 4 hours.
5. Once the time has elapsed, turn unit off and
drizzle the remaining 2 tablespoons of the
dulce de leche on top of the pudding.
6. Serve immediately with freshly whipped
cream.
Nutritional information per serving
(based on 12 servings, 1 cup each):
Calories 327 (35% from fat) • carb. 43g • pro. 10g
• fat 13g • sat. fat 7g • chol. 126mg • sod. 360mg
• calc. 199mg • fiber 1g