dessert
Chocolate Torte
From Perfection in baking, 1895
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 23. The excerpt below is the record exactly as published.
Chocolate Torte. The same formula as above, only take two ounces less bread and moisten with warm water, to which add vanilla and lemon flavor, and add six ounces powdered chocolate or cocoa
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