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20
Pour into prepared pan and bake until a
toothpick inserted in the center comes out
clean, about 1 hour 20 minutes. Remove
from oven and cook on wire rack for 10
minutes. Remove from pan and let cool
completely on wire rack.
Nutritional information per serving:
Calories 267 (37% from fat) • carb. 37g • pro. 5g
• fat 11g • sat. fat 6g • chol. 62mg • sod. 219mg
• calc. 32mg • fiber 1g
Chocolate Soufflé Cake
This rich cake is best served right out of the
oven. Top with freshly whipped cream and
sliced strawberries for an elegant addition.
Makes one 10" cake, 12 to 16 servings
2 tablespoons unsalted butter,
chopped, + more to prepare the
cake pan
8 ounces bittersweet chocolate,
chopped
9 large eggs, separated
1¼ cup granulated sugar, divided, +
more to dust cake pan
2 large egg whites
1 tablespoon water
1 pinch table salt
1
/3 cup unbleached, all-purpose flour
whipped cream (optional)
fresh strawberries, hulled and
sliced (optional)
Preheat Cuisinart
®
Exact Heat
™
Toaster Oven
Broiler to 375°F on Bake setting with a rack
in position A.
Butter a 10x3-inch round cake pan. Cut a
circle of parchment paper to line the bottom
of the pan; butter the parchment; dust entire
pan with sugar. Clean the lip of the pan so
no butter or sugar is on it. Reserve.
In a heat-proof bowl over a pot of simmering
water, melt the chocolate and 2 tablespoons
of butter. Keep warm; reserve.
In a large bowl, mix the egg yolks and ¾ cup
of sugar, using a Cuisinart
®
Hand Mixer fitted
with the whisk attachment, until pale and
thickened. Whisk in the cooled chocolate
mixture. Reserve.
Wash and dry the whisk attachment well and
whip all the egg whites, water and salt until
foamy, about 1 to 2 minutes. Slowly add the
remaining sugar and whip to a medium-stiff
peak, about 3 to 4 minutes.
Stir a very small amount of the meringue into
the chocolate/yolk mixture. Gently fold ¾ of
the meringue into the lightened chocolate/
yolk mixture, using a large rubber spatula
until the ingredients are incorporated. Sift in
the flour and gently fold into mixture. Gently
fold the remaining meringue.
Pour into prepared pan and bake in the
preheated oven for 35 to 45 minutes, until
cake has puffed and appears dry, but still
soft to the touch.
Turn cake out onto serving plate and remove
pan and parchment. Top with whipped
cream and strawberries, if desired. Serve
immediately.
Nutritional information per serving:
Calories 194 (43% from fat) • carb. 25g • pro. 5g
• fat 10g • sat. fat 5g • chol. 123mg • sod. 43mg
• calc. 23mg • fiber 1g
Heath
®
Bar Blondies
Both kids and grown-ups will love these bar
cookies.
Makes 16 squares
vegetable oil cooking spray
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
8 tablespoons butter, softened
1 cup firmly packed light brown
sugar
2 large eggs
1 teaspoon vanilla extract
1 cup coarsely chopped Heath
®
Bars
(about four 1.4-ounce bars)
Place rack in Cuisinart
®
Exact Heat
™
Toaster
Oven Broiler in position B and preheat oven
to 350ºF on Bake setting. Lightly coat an
8 x
8-inch square baking pan with vegetable oil
cooking spray.
Combine flour, baking powder and salt in a
small bowl; reserve.
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