Genoises au Chocolat

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (9)
Instructions (6)
  1. Put into a basin about a 3/4lb. of flour and 5oz. of sugar well sifted and slightly flavoured with chocolate.
  2. 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.
  3. 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.
  4. When all these ingredients are thoroughly incorporated, put the paste into small paper cases, either square or round (the former are generally used), and bake them in a moderate oven.
  5. When done, remove the cases and put back the cakes to dry in the oven.
  6. They should be iced with chocolate icing.
Original Text · last edited 4 days ago
Genoises au Chocolat.—Put into a basin about a ¾lb. of flour and 5oz. 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. When all these ingredients are thoroughly incorporated, put the paste into small paper cases, either square or round (the former are generally used), and bake them in a mode-rate oven. When done, remove the cases and put back the cakes to dry in the oven. They should be iced with choco-late icing.
Notes
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