Cake, Chocolate

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Time: Cook: 30 min Total: 30 min
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (13)

Cake

4/5lb. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2oz. powdered vanilla chocolate ↝ Beverages, rich chocolate, powder [Beverages]
4oz. caster sugar ↝ Sugar, NFS [Sugars and honey]
four whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
4oz. fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
sugar and flour ↝ Sugar, NFS [Sugars and honey]
sugar and flour ↝ Flour, 00 [Cereal Grains and Pasta]
chocolate glace
pink and white sugar almonds ↝ Candies, sugar-coated almonds [Sweets]

Chocolate Glace

1oz. of vanilla chocolate (grated) ↝ Vanilla extract [Spices and Herbs]
half a gill of water ↝ Water, tap [Tap water]
4/5lb. of icing sugar ↝ Sugars, powdered [Sweets]
one and a half tablespoonfuls of warm water ↝ Water, tap [Tap water]

Instructions (12)

Beat 4/5lb. of butter to a cream.
Mix in 2oz. powdered vanilla chocolate and 4oz. caster sugar.
Work this all together for ten minutes.
Mix in gradually and alternately four whole eggs and 4oz. fine flour.
Work it all again for fifteen minutes.
Pour the mixture into a buttered and papered mould previously dusted with sugar and flour.
Bake half an hour.
When perfectly cold, ice it with chocolate glace and ornament it with pink and white sugar almonds.

For the glace

Cook 1oz. of vanilla chocolate (grated) in half a gill of water till smooth.
Mix it with 4/5lb. of icing sugar and one and a half tablespoonfuls of warm water.
Just warm it up (do not let it get too hot, or the icing will be dull).
Pour it over the cake.

Original Text · last edited 4 days ago

Cake, Chocolate.
—Beat ⅘lb. of butter to a cream, mix in 2oz. powdered vanilla chocolate and 4oz. caster sugar; work this all together for ten minutes, then mix in gradually and alternately four whole eggs and 4oz. fine flour. Work it all again for fifteen minutes this time, then pour the mixture into a buttered and papered mould previously dusted with sugar and flour, and bake half an hour. When perfectly cold, ice it with chocolate glace and ornament it with pink and white sugar almonds. For the glace, cook 1oz. of vanilla chocolate (grated) in half a gill of water till smooth, then mix it with ⅘lb. of icing sugar and one and a half tablespoonfuls of warm water; just warm it up (do not let it get too hot, or the icing will be dull), and pour it over the cake.

Notes

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