Chocolate Cake

Ingredients

• half a pound of chocolate
• a quarter of a pound of almonds
• half a pound of butter
• half a pound of fine sugar
• the beaten yolks of six eggs
• eight drops of ratafia
• a quarter of a pound of flour

Method

1. 1

   Grate chocolate and chop almonds.

2. 2

   Cream butter and mix in sugar, chocolate, almonds, yolks, and ratafia.

3. 3

   Beat egg whites to a stiff froth and fold in lightly with flour.

4. 4

   Pour into a greased tin and bake in a moderate oven for an hour and a half.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 30. The excerpt below is the record exactly as published.

Chocolate Cake. Grate half a pound of chocolate ; blanch and chop finely a quarter of a pound of almonds ; beat half a pound of butter to a cream ; add to it half a pound of fine sugar, the chocolate, almonds, the beaten yolks of six eggs, and eight drops of ratafia. Beat these all well together until they are thoroughly blended ; whip up the whites to a stiff froth on a clean dry plate with a broad-pointed knife, and a tiny pinch of salt. Mix them in very lightly just at the last, with a quarter of a pound of flour

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