vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Gateau au Chocolat (Chocolate Cake)
From The new century cookery book, 1901
Serves 3
Presented as published in 1901. 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
No method was recorded for this recipe.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 478. The excerpt below is the record exactly as published.
lb. caster sugar, 8 eggs, ^ lb. best Vienna flour mixed with a small quantity of potato flour, ^ oz. grated chocolate, ^ lemon, \ tea- spoonful powdered cinnamon, 1 liqueur glass old rum. Work the butter and sugar to a cream, add gradually (one by one) the yolks of eggs, and continue to beat the mixture for about twenty minutes. Work in the finely grated rind of half a lemon, the cinnamon, the rum, and lastly the flour. Whisk the whites of eggs to a stiff froth, adding a pinch of salt before commencing to whisk them, and work these into the mixture. Fill one or two well-buttered and floured flat cake moulds with the mixture ; when half full sprinkle over with the grated chocolate, then add the remainder of the mixture and smooth the surface with a potato knife. Bake in a moderate oven for about fifty minutes. Unmould, let cool, and cover with water icing. Decorate tastefully with glace fruit. ENTREMETS FROIDS, ETC. {COLD SWEETS, ETC.) 1761. Gateau au Chocolat {Chocolate Cake). — \ lb. fresh butter, \ lb. caster sugar, £ lb. grated chocolate, £ lb. Vienna flour {sifted), 4 eggs, 1 oz. ground rice, i teaspoonful vanilla essence, chocolate icing
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