-10-
-3-
DIAGRAM PART
NUMBER DESCRIPTION
1 Mixing Container
2 Removable Handle
3 Mixing Lid
4 Mixing Handle
5 Base Plate
6 Beater Attachment
7 3 Blade Chopper
8 Mixer Attachment (2)
9 Whisk Attachment (2)
10 Non-Slip Rubber Base
COMPONENT LIST
If any components of this unit are broken or the unit does not operate
properly, call Weston Products LLC Toll Free at
1-800-814-4895
Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131
RECIPES
FLOURLESS CHOCOLATE CAKE
12 bittersweet chocolate 3/4 cup unsalted butter, cut into pieces
5 large eggs 1 cup granulated sugar
1 1/2 tsp pure vanilla extract 1/4 tsp salt
2 Tbsp water 1/4 cup unsweetened cocoa powder, sifted
.
Position a rack in the middle of the oven and heat the oven to 300
o
F (149
o
C)
.
Lightly butter the bottom of a 9” x 2” (233 x 5 cm) round cake pan, line it with a round of parchment
.
Lightly butter the parchment and the sides of the pan and dust with cocoa powder, tap out excess
.
Using the 3 Blade Attachment on the Mixer, chop the chocolate into coarse pieces
.
Melt the chocolate and butter in the microwave or in a double boiler, stirring with a rubber
spatula until smooth, set aside to cool slightly
.
In the Mixer with the Whisk Attachment, combine the eggs, sugar, vanilla, salt and water
.
Beat at a medium high speed until the mixture is very foamy, pale in color, and doubled in
volume, about 2 minutes
.
Reduce the mixing speed to low, gradually pour in the chocolate mixture
.
Increase the mixing speed to medium high and continue beating until well blended, about 30
seconds
.
Add the cocoa powder and mix at a medium low speed just until blended, about 30 seconds
.
Pour the batter into the prepared pan
.
Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to
45 minutes, do not overcook
.
Let cool in the pan on a cooling rack for 30 minutes
.
If necessary, gently push the edges down with your ngertips until the layer is even
.
Run a small knife around the edge of the pan to loosen the cake
.
Cover the cake pan with a wire rack and invert, remove the pan and parchment and let the
cake cool completely
.
Transfer to a cake plate, cover and refrigerate the cake until it’s very cold, at least 6 hours or
overnight
.
Top with Chocolate Glaze
CHOCOLATE GLAZE
4 oz bittersweet chocolate 3 Tbsp unsalted butter
.
Using the 3 Blade Attachment on the Mixer, chop the chocolate into coarse pieces
.
Melt the chocolate and butter in the microwave or in a double boiler, stirring with a rubber
spatula until smooth, set aside to cool slightly
.
Pour the warm glaze over the chilled cake, using a spatula, spread the glaze evenly to almost
the edge
.
Refrigerate the cake until the glaze is set, 20 to 40 minutes
.
Before serving, remove the cake from the refrigerator and let it come to room temperature, 20
to 30 minutes
.
To serve, cut the cake into small, if not tiny, slices using a hot knife
(10 strony)
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