Gateau Chocolat a la Frizwe

Ingredients

• a chocolate cake
• some royal icing
• shred and burnt almonds
• chocolate glace
• angelica leaves
• dried cherries
• praline cream ice

Method

1. 1

   Slice a chocolate cake horizontally, stamp out the centre of each circle (save the bottom one) with a plain round cutter.

2. 2

   Spread all these rings, save the top one, with royal icing mixed with shred and burnt almonds.

3. 3

   Build the cake back into shape, let it stand till firm, ice all over with chocolate glace, garnish with angelica leaves and dried cherries, and fill the centre with praline cream ice.

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 55. The excerpt below is the record exactly as published.

Gateau Ghocolat a la FmZiwe.^-Slice a chocolate cake horizontally, and stamp out the centre of each circle (save the bottom one) with a plain round cutter ; have ready some royal icing, very thickly mixed with shred and burnt almonds, and spread all these rings, save the top one, with this mixture ; then build the cake back into shape, and let it stand till firm, when it is iced all over with chocolate glace ; garnish this round the top before it is quite set with a wreath of angelica leaves and dried cherries, and when this is set fill irp the centre with jDraline cream ice

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