Chocolate Cake

Ingredients

• 0.5 lb. grated chocolate
• 1 small tablespoonful potato flour
• 6 oz. castor sugar
• 5 eggs

Method

1. 1

   Mix the chocolate, sugar, and potato flour together, then add the well beaten yolks of the eggs.

2. 2

   Beat the whites to a stiff froth, add them, beat lightly till they are well incorporated, turn the mixture into a well greased round tin, and bake for about 0.25 of an hour.

3. 3

   This cake is very nice if made with pounded Barcelona nuts instead of chocolate.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 50. The excerpt below is the record exactly as published.

6 oz. castor sugar. Barcelona nuts. 5 eggs. Mix the pounded nuts with the castor sugar and yolks of eggs. Whip the whites stiffly, and mix in at last. Bake ill a greased tin, which has been sprinkled with flour and sugar. 90 DAINTY DINNERS AND DISHES. BEACON SFIELD PUDDING. i lb- syrup. ^ lb. flour, treacle or golden 4 teaspoonful ground ginger, i teaspoonful powdered cinna- mon. ^ teaspoonful allspice. 2 eggs. 2 oz. Demerara sugar. 2 oz. finely chopped suet. 4 teaspoonful carbonate of soda. Warm the treacle, sift the flour into it, and then add the sugar, suet, and spices. Beat the eggs well, and dissolve the carbonate of soda in a little water. Mix all thoroughly together, and pour into a well greased mould. Boil for 2 hours or longer, and serve hot. BLACKBERRY PUDDING. 1 4 lbs. blackberries. § lb. castor sugar. Bread. | pint water. Custard sauce. Tune a pudding basin with slices of bread, cut about 4 an inch thick. Stew the blackberries with the sugar and water till they are tender, and pour them at once into the prepared basin. Cover the top with a round of bread, put a plate over, on which a heavy weight is placed. Let it stand a day, by which time the bread should be quite soaked with the juice. Turn it out, and serve cold with custard sauce round. CABINET PUDDING. 2 oz. stoned raisins, cur- rants, and glace cherries. 2 oz. candied peel. A few almonds. G sponge cakes. 4 egg yolks. 4 pint almond milk. 1 tablespoonful brandy, fi oz. castor sugar. | pint custard sauce (page 80). Lay a few of the cut up fruits at the bottom of a well greased mould, then a layer of sliced spongo cakes, then fruit, and con- tinue these layers till the mould is two-thirds full. Beat up the egg yolks, add the almond milk boiling, the brandy, and castor sugar. When it is well mixed, strain it into the mould, let it stand 10 minutes, cover it with greased paper, and steam it for 4 hour. Turn it out, and serve with a rich custard sauce. CALEDONIAN CREAM. 1 tablespoonful sieved straw- 4 whites of eggs, berry jam. Sifted sugar to taste. Beat the whites of egg very stiffly, add the jam, mix well, and add sugar to taste. Pile it up lightly on a silver dish, and serve as soon as possible, as the cream sinks when left. MEAT SWEETS 91 CARAMEL TRIFLE. Bagatelle de Caramel. 6 sponge cakes. ^ lb. castor sugar. 1 oz. a Place 2 oz. of the sugar in a clean saucepan, and stir it over the fire till it is a dark brown, then pour in the water carefully , and stir well ; strain into a basin, add the eggs well beaten, and the remaining sugar. Pour the mixture into a clean saucepan, and stir over the fire till it thickens ; allow it to cool. Cut up the sponge cakes in slices, arrange them in a glass or silver dish, and pour the caramel mixture over them. Garnish with roughly chopped almonds. This sweet is best made the day before it is required. For a butter sweet use milk instead of water, and decorate with whipped cream. ^ pmt cold water. R po’p’c t monds. BURNT ALMOND CHARLOTTE RUSSE. Charlotte a la Creme Pralinee. \ oz. isinglass. £ pint water. Grated lemon peel. 5 lb. castor sugar. 2 oz. ratafia biscuits. 1 oz. ground almonds. 2 oz. Valencia almonds. Yolks of 5 eggs. G oz. Savoy biscuits. 1 oz. glace cherries. Put the isinglass, ground almonds, a little grated lemon peel, 2 oz. castor sugar, and the water, in a saucepan over the fire, and boil it about 20 minutes. Beat up the yolks of eggs, let the other mixture cool a little, then pour it over the eggs. Blanch and chop the Valencia almonds, let. the rest of the sugar get red-hot in a clean pan. Stir the almonds into it, and stir over the fire for 5 minutes. Crush these burnt almonds in a mortar, add to the custard, and stir all together over the fire for a few minutes. Oil a plain mould, decorate the bottom with the cherries, line the sides with Savoy biscuits, and half fill with broken Savoy biscuits and ratafias. Pour the custard carefully over, let it get cold, and turn out when wanted. CHESTNUT MOULD. Pouding de Marrons. . 1 lb. chestnuts. lb. loaf sugar. pint water. J nice of £ a lemon. ^ oz. isinglass. Pink colouring. Remove the outside skins from the chestnuts, throw them into water for a few minutes to free them from the inner boiling DAINTY DINNERS AND DISHES. 92 skin. Make a syrup with the sugar, water, and lemon, and boil the chestnuts in the syrup till they are quite soft. Pass all through a sieve, add the dissolved isinglass and pink colouring, stir, pour into a wetted mould, and leave till cold. CHOCOLATE CAKE. Gateau de Chocolat. £ lb. grated chocolate. 1 small tablespoonful potato G oz. castor sugar. Hour. 5 eggs

Cook this with the app: pantry check, scaling, and the assistant.