Several years back I purchased my first Kitchen Aid stand alone mixer; the Pro 600. Since then I've purchased the pasta maker attachment, the shredder/slicer and now the combi whip and bowl set.
I love my Kitchen Aid and use it for everything from mixing a bread dough to making whipped cream. But let's face it for a family of two sometimes a 6 quart bowl is way too big. Kitchen Aid has bridged that gap with the new combi whip and bowl.
The "combi" includes a 3 quart bowl that's compatible with the Pro 600, among others, and a combination whisk/flat beater. The 3 quart bowl is perfect for small batches of cookies or small servings of cake. (see the chocolate almond molten cake recipe below) The combination whisk/beater allows you to make both cake batters and meringues without changing your beater. This is one of the most particle attachments I've purchased so far. It's even good just to have as a second bowl when making batters that require you to separate your dry and wet ingredients.
Currently only
William Sonoma is selling the Kitchen Aid "combi".
Chocolate Almond Molten Cake
serves six; can be easily halved
adapted from epicurious.com
6 ounces semisweet chocolate chips
1/2 cup (1 stick) unsalted butter
3 large eggs
3 large egg yolks
1/3 cup sugar
1/4 cup all purpose flour
1 1/4 teaspoons almond extract
1/4 teaspoon salt
Preheat oven to 375°F. Lightly butter six 3/4-cup ramekins. Melt chocolate and butter together in the microwave until melted and smooth.
Using electric mixer, beat eggs, egg yolks, and 1/3 cup sugar in large bowl until slightly thickened, about 5 minutes. Add all purpose flour and beat until blended. Add chocolate mixture, almond extract, and salt; beat just until incorporated. Divide chocolate mixture among prepared ramekins. Place ramekins on baking sheet. (Can be prepared 1 hour ahead. Let stand at room temperature.)
Bake cakes until edges are set but centers look shiny and still move slightly when ramekins are gently shaken, about 10 minutes. Remove cakes from oven; run small knife around each cake to loosen.
Place small plate atop 1 ramekin. Hold plate and ramekin firmly together and invert, allowing cake to settle onto plate. Repeat with remaining cakes.
I love my Kitchen Aid and use it for everything from mixing a bread dough to making whipped cream. But let's face it for a family of two sometimes a 6 quart bowl is way too big. Kitchen Aid has bridged that gap with the new combi whip and bowl.
The "combi" includes a 3 quart bowl that's compatible with the Pro 600, among others, and a combination whisk/flat beater. The 3 quart bowl is perfect for small batches of cookies or small servings of cake. (see the chocolate almond molten cake recipe below) The combination whisk/beater allows you to make both cake batters and meringues without changing your beater. This is one of the most particle attachments I've purchased so far. It's even good just to have as a second bowl when making batters that require you to separate your dry and wet ingredients.
6 ounces semisweet chocolate chips
1/2 cup (1 stick) unsalted butter
3 large eggs
3 large egg yolks
1/3 cup sugar
1/4 cup all purpose flour
1 1/4 teaspoons almond extract
1/4 teaspoon salt
Preheat oven to 375°F. Lightly butter six 3/4-cup ramekins. Melt chocolate and butter together in the microwave until melted and smooth.
Using electric mixer, beat eggs, egg yolks, and 1/3 cup sugar in large bowl until slightly thickened, about 5 minutes. Add all purpose flour and beat until blended. Add chocolate mixture, almond extract, and salt; beat just until incorporated. Divide chocolate mixture among prepared ramekins. Place ramekins on baking sheet. (Can be prepared 1 hour ahead. Let stand at room temperature.)
Bake cakes until edges are set but centers look shiny and still move slightly when ramekins are gently shaken, about 10 minutes. Remove cakes from oven; run small knife around each cake to loosen.
Place small plate atop 1 ramekin. Hold plate and ramekin firmly together and invert, allowing cake to settle onto plate. Repeat with remaining cakes.
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