Petites Genoises au Chocolat

Ingredients

• the yolks of five eggs
• 4oz. of caster sugar
• 2oz. of creamed butter
• the stiffly-whipped whites of the five eggs
• 3oz. dried and sifted flour

Method

1. 1

   Beat yolks with sugar until light, then add creamed butter and whipped egg whites alternately with flour.

2. 2

   Fill moulds and bake until golden brown.

3. 3

   Mask with chocolate glace when cold.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 92. The excerpt below is the record exactly as published.

Petites Genoises au Chocolat. — Beat the yolks of five eggs with 4oz. of caster sugar for five minutes till light, then add in 2oz. of creamed butter, and the stiffly-whipped whites of the five eggs alternately with 3oz. dried and sifted flour

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