Chocolate Cakes

Ingredients

• four ounces of powdered sugar
• about two ounces of chocolate
• half a glass of water
• half a pound of sugar

Method

1. 1

   Prepare a mixture similar to Savoy cake, form into small rounds, and bake until firm.

2. 2

   Melt chocolate with water and prepare sugar syrup.

3. 3

   Dip cakes into chocolate and sugar mixture, then let dry.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 90. The excerpt below is the record exactly as published.

four ounces of powdered sugar, beat them well until slightly consistent, and add to them an ounce and a half of flour, an ounce of corn starch, a few drops of extract of vanilla, and mix all well together. Beat up the whites of your eggs very stiff, and stir them lightly with your other ingredients. Butter a mold, which sprinkle with sugar, and into which pour your mixture. Send it to a gentle oven, and, when it is done (of which you may judge by slipping the point of a knife into it, and, if it comes out dry, your cake is sufficiently baked), turn it out of the mold, let it become cold, and serve. 570. Macaroons. Put half a pound of al- monds in boiling water, remove the skins, then put the almonds in cold water, which drain off, and put them in the oven to dry. Pound them to a paste, adding, by degrees, the white of an egg ; then add a pound and a half of powdered sugar, again pound well, adding, little by little, the whites of two eggs. DESSERTS AND CAKES. 197 Spread on a pan a sheet of white paper, form your mixture in little rounds, somewhat smaller than a twenty-five cent piece, place them on top of the paper in your pan, each about an inch and a half apart from the other. Send them to a gentle oven for about twelve minutes, the door of the oven shut, and, at the end of that time, if they are well colored, remove them from the oven, let them become cold, turn the paper upside down, moisten it with a little water underneath, and remove the macaroons. 571. Tea Cakes. Put on a table a pound of flour, which you have previously sifted, make a hole in the middle, in which place half a pound of butter, six ounces of powdered sugar, a pinch of ginger, and four eggs. Mix all well together, and roll out your paste extremely thin, cut it out in rounds or squares, which put on a pan, which you have buttered lightly, brush your cakes with beaten egg, sprinkle them on top with half a pound of currants. Send them to the oven, and, when colored a bright yellow, remove them, and serve when needed. 572. Chocolate Cakes. Make the same mixt- ure as for Savoy cake (Art. 569), put it in a cornu- copia made of stiff paper, with a hole in the end, through which press it on a pan (on which you have spread a sheet of white paper), and form it into small rounds about the size of a fifty-cent piece. Send them to a gentle oven until they are quite firm, then let them become cold, and cut them all the same size with a small round cutter. Spread a layer of peach or other marmalade on the half of your cakes, I98 FRENCH DISHES. which cover with the other half. Melt about two ounces of chocolate in about two tablespoonfuls of water. Put in a saucepan on the fire half a pound of sugar, with half a glass of water

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