of water and melt over a pan of simmering water. Add the butter and stir until
the mixture is completely melted. Place the sugar and the eggs in the bowl
with the chopping blade (d) or the dough blade (e) and operate the appliance
on speed 2 for 45 seconds until the mixture becomes frothy. Reduce to speed
1 without stopping the appliance and add the melted chocolate, the flour,
the baking powder and the milk via the feed tube in the lid.
When all the ingredients are incorporated, continue mixing for another 15
seconds on speed 2.
Pour the mixture into a greased tin and cook for approximately 1 hour at 160 C.
Chantilly cream
200ml of chilled whipping cream, 30g of icing sugar
Place the bowl in the fridge for a few minutes to ensure that it is completely
chilled. Place the cream and the icing sugar in the bowl fitted with the
emulsifying disk. Select speed 2 and mix for approximately 1 minute.
Mayonnaise
1 or 2 egg yolks (depending on size), 1 teaspoon mild mustard, 1 tablespoon of
wine vinegar, ¼ of a litre of oil, salt, pepper
Place all the ingredients except the oil in the bowl fitted with the emulsifying
disk. Select speed 2 and mix for 5 seconds, and then start adding the oil slowly
via the feed tube in the lid. When the mayonnaise begins to reach the proper
consistency, it turns pale.
Important: to succeed, your ingredients should all be at room temperature.
Note: keep your mayonnaise in the fridge and consume within 24 hours.
34
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