Genoises au Chocolat

Ingredients

• about a ^lb. of flour
• ooz. of sugar
• two whole eggs
• the yolks of three more
• 5oz. of butter
• 2oz. of almonds
• about one tablespoonful of water
• a little chocolate essence

Method

1. 1

   Mix flour and sugar, add eggs and butter, then incorporate pounded almonds.

2. 2

   Optionally add chocolate essence.

3. 3

   Place in paper cases and bake in a moderate oven.

4. 4

   Once done, dry in the oven and ice with chocolate icing.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 93. The excerpt below is the record exactly as published.

Genoises au Chocolat. — Put into a basin about a ^lb. of flour and ooz. of sugar well sifted and slightly flavoured with chocolate. Mix this thoroughly with a wooden spatula, add two whole eggs, the yolks of three more, 5oz. of butter, and 2oz. of almonds peeled and pounded in a mortar with the white of an egg. To this, when it is well mixed, add, if desired, a little chocolate essence, or chocolate dissolved and rubbed smooth in about one tablespoonful of water

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