Cocoanut Chocolate Cake a la Lydie Matilde

Ingredients

• Four eggs
• one cup sugar
• two tablespoons brandy
• three tablespoons cornstarch
• four tablespoons melted butter
• one cup flour
• one teaspoon Royal baking powder
• four ounces chocolate

Method

1. 1

   Stir yolks and sugar to a souffle with a pinch of salt and brandy.

2. 2

   Dissolve chocolate in half cup hot water; add (slowly) the yolks, flour, cornstarch, and the baking powder; mix together; last add the whites of the eggs — beaten stiff.

3. 3

   Bake in two layers; split each in halves and fill.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 587. The excerpt below is the record exactly as published.

three tablespoons cornstarch, and a pinch of salt. 404 THE SWEDISH, FRENCH, AMERICAN COOK BOOK How to Make It. Add sugar slowly to the yolks. Beat to a souffle, add cold water and brandy. Sift flour, baking powder, and cornstarch. Add to the yolks and sugar. Last add the whites of the eggs — well beaten. Bake slowly in a buttered and papered pan in oven thirty minutes. Cut in four layers and fill. Filling. One cup granulated sugar, half cup water, cook until a caramel (be careful not to make it too brown). Put three-quarters cup caramel with one and a half cups water on stove, add three tablespoons brandy and the juice of a lemon; thicken the caramel with two tablespoons cornstarch that has been dissolved in half cup water; add the yolks of three eggs stirred with five tablespoons sugar to a souffle; mix — carefully, so as not to take the lightness out of the yolks. Fill the cake, frost with a boiled caramel frosting, decorate with white frosting according to taste. Honey Cake ( Gateau au Miel) a la Mildred Make the batter [see recipe: Caramel Cake]; cut in four layers and fill. Filling. One cup honey, a pinch of salt, two cups water, the juice of a lemon and a little of the rind, two tablespoons corn¬ starch, yolks of three eggs, three tablespoons powdered sugar, three tablespoons brandy, a pinch of salt. How to Make the Filling. Put three-quarters cup honey and one and a half cups water on stove, leaving the rest of the honey for the frosting. Dissolve cornstarch in half cup water; thicken the honey — adding lemon juice, rind, and salt. Stir sugar and yolks to a souffle; add it slowly. Fill the cake, frost with a royal honey frosting, decorate with white frosting according to taste. Cocoanut Cake ( Gateau au Coco ) a la Ericsson Hammond Make the batter [see recipe: Caramel Cake]; cut in four layers and fill. Filling. One pound cocoanut, two cups milk, two tablespoons cornstarch, two tablespoons brandy, yolks of three eggs, three- quarters cup sugar, and a pinch of salt. How to Make the Filling. Put one and a half cups milk on stove, thicken with the cornstarch dissolved in half cup milk. Stir yolks of eggs and sugar to a souffle, add cocoanut — leaving one quarter of it for the decoration. Add brandy, yolks, and sugar. Fill cake, frost with a boiled chocolate frosting, and sprinkle with cocoanut all around. Cocoanut Chocolate Cake a la Lydie Matilde Gateau au Coco et au Chocolat, a la Lydie Matilde Four eggs, one cup sugar, two tablespoons brandy, three table¬ spoons cornstarch, four tablespoons melted butter, one cup flour, one teaspoon Royal baking powder, four ounces chocolate

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