Chocolate Filling for Meringue Pyramid

Ingredients

• two cups water
• one large tablespoon cornstarch
• one tablespoon brandy
• four ounces chocolate
• four tablespoons sugar

Method

1. 1

   Put 1.5 cups of water on the stove; dissolve cornstarch in the remaining water, then add chocolate and sugar.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 517. The excerpt below is the record exactly as published.

four tablespoons sugar, five tablespoons flour, three tablespoons melted butter, one tablespoon brandy, one teaspoon Royal baking powder. Stir sugar and yolks to a souffle, add melted butter, flour, baking powder, brandy, a pinch of salt; last add the whites of eggs — beaten stiff. Bake on a baking sheet in a quick oven from five to ten minutes. Cut out with different forms, one smaller than the other, until the pyramid is of the height wanted. Fill with chocolate filling, glaze with white boiled frosting, leave until cold, decorate with meringues the shape of a button — smaller on top and larger toward the bottom (that have been sprinkled with chocolate before baked) of the pyramid — all around until covered. Serve with whipped cream as dessert. If wanted for a dinner party or for the decoration of the table it can be put on a foundation of sponge cake that has been frosted with chocolate and decorated with white. Garnish with spun sugar. Chocolate Filling. Two cups water, one large tablespoon cornstarch, one tablespoon brandy, four ounces chocolate

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