Gastroback Design Food Processor Advanced Betriebsanleitung Seite 29
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Preheat oven to 180 °C, grease and line a 23cm cake tin. Using the processing bowl
fitted with the universal 's' blade, process self-raising flour, cocoa, sugar and salt until
well combined. Add butter or margarine and eggs to mixture and continue to process.
Remove the food pusher and add milk through the feed tube and process for 5-10 seconds.
Remove the processing bowl cover and scrape the sides of the bowl. Replace the cover
and continue to process until well combined. Remove the processing blade and pour mix-
ture into a prepared cake tin. Place cake tin into the oven and bake for 35-40 minutes or
until cooked, when tested with a wooden skewer. Allow the cake to cool for 5 minutes
then remove from baking pan. In the meantime prepare the chocolate icing (see over).
Once the cake is completely cooled, ice with the chocolate icing.
Chocolate Icing
40g butter
2 tablespoons cocoa
¼ cup milk
2 cups icing sugar
Using the processing bowl fitted with the universal 's' blade, process all ingredients until
well combined.
Basic Buttercake
185g butter or margarine, at room temperature
1 cup caster sugar
½ teaspoon vanilla
3 eggs
2 cups self-raising flour
¼ cup milk
Preheat oven to 180°C, grease and line a 23cm cake tin.
Using the processing bowl fitted with the universal 's' blade, process butter or margarine,
sugar and vanilla until well combined. Add eggs to the mixture and process until
combined. Add the flour and milk and continue to process until just combined. Do not
over process. Remove the processing blade and spoon mixture into a prepared cake tin.
Place cake tin into the oven and bake for 40-50 minutes or until cooked, when tested
with a wooden skewer. Allow the cake to cool slightly and remove from baking pan.
Ganache
300g rich, dark chocolate
200ml cream
Using the processing bowl fitted with the universal 's' blade, process the chocolate until
roughly chopped. Remove the processing blade and place chocolate into a clean, dry,
heatproof glass bowl. Heat the cream in a small saucepan and bring to the boil.
Pour the cream into the glass bowl over the chocolate and stir until the mixture is smooth
and glossy. Allow mixture to almost set in refrigerator. Then spread over cake with a spatula
and place in fridge to finish setting.
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