Chocolate Icing for Cakes

Ingredients

• 6 table-spoonfuls of grated Chocolate
• 6 table-spoonfuls of sugar
• 2 table-spoonfuls of hot water
• 1 teaspoonful of vanilla extract
• the whites of two eggs

Method

1. 1

   Put the grated Chocolate and sugar in a saucepan with hot water, stir over the fire until smooth, then add vanilla extract.

2. 2

   Beat the egg whites to a froth and mix with the Chocolate mixture.

3. 3

   Ice the cakes with this when done.

Nutrition per serving

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 325. The excerpt below is the record exactly as published.

2 table-spoonfuls of hot water, and stir over the fire until quite smooth ; then pour in 1 teaspoonful of vanilla extract. Beat the whites of two eggs to a froth, and mix with the sugar and Chocolate. When the cakes are done, ice them over with this. (3) Beat jib. of butter and jib. of caster sugar well together: dissolve jib. of grated Chocolate in 1 breakfast-cupful of milk, and add this to the sugar and butter, with the yolks of four eggs. Mix jib. of flour, 2oz. of ground rice, and 1 teaspoonful of baking-powder together, and sift over the Chocolate mixture ; then stir in lightly the whites of four eggs beaten to a froth. Pour this into a cake-tin, and bake for one hour in a moderate oven. (4) Put 4oz. of butter into a basin, warm it, and mix in 6oz. of sifted crushed loaf sugar. When these are well in- corporated, add 2 breakfast-cupfuls of milk, a little vanilla for flavouring, and 2 teaspoonfuls of baking-powder mixed up with 1 jib. of flour ; then beat in 2oz. of liquid or warmed Chocolate. Turn the mixture into buttered tins, and bake in a moderate oven. Take the cakes out when done, cover them with sugar-icing, and they are ready for use. (5) Blanch and peel jib. of almonds, put them into a mortar, and pound them until smooth, mixing in occasionally a small quantity of white of egg to keep them from oiling. Beat the yolks of nine eggs with jib. of caster sugar, then mix in the pounded almonds, 4oz. of grated Chocolate, 1 teaspoonful of pounded vanilla, and 1 teacupful of breadcrumbs. Whisk the whites of five eggs to a stiff snow, and work them in lightly with the other ingredients. Butter the interior of a fancy-shaped mould, strew in some breadcrumbs, then shake out all those that will not adhere to the butter, and pour in the batter (which should only three-parts fill the mould, leaving room for it to rise), and bake in a moderate oven. Turn the cake out of the mould when cooked, and leave it until cold. • Chocolate Caramels. — (1) Put 6 jib. of granulated sugar, jib. of grated Chocolate, and 3 pints of cream or rich milk into I Chocolate — continued. a copper boiler having a round bottom, and boil over a clear fire, stirring constantly ; when it arrives at the crack degree, add 2 table-spoonfuls of vanilla extract, boil up, stir for a minute longer, and pour it out on to a slightly oiled or buttered marble slab. The caramel should be poured on the slab between greased iron bars to the depth of half an inch. Let it stand until quite cold, remove the bars, cut the batch into small cubes with a cutter, and wrap each one in waxed paper. (2) Take 1 breakfast-cupful of molasses, j breakfast-cupful of sugar, jib. of Chocolate (cut fine), j breakfast-cupful 0/ milk, and 1 heaped table-spoonful of butter, and boil all together, stirring all the time. When this will harden in cold water, pour it into shallow pans, and as it cools, cut into small squares. (3) As for Bonbons, but with the ingredients in somewhat different proportion : 2 jib . of sugar, jib. of Chocolate, jib. of butter, and j pint of milk or cream. Chocolate Caramel Icing. — Take 1 breakfast-cupful of brown sugar, one square of Chocolate (scraped fine), and 1 table- spoonful of water, and simmer gently twenty minutes, being careful not to let it burn. Spread on the cake with a knife whilst hot. Chocolate Caramel Tablets. — Boil jib. of sugar in 1 tea- cupful of water to the crack degree, and add 1 table-spoonful of scraped Chocolate

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