Chocolate Cake

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (8)
  1. Beat butter to a cream.
  2. Beat yolks and whites of 7 eggs separately.
  3. Scrape down and heat 1/2 lb. best vanilla-flavoured chocolate in the oven.
  4. Beat the heated chocolate into the butter.
  5. Stir in 3 ozs. flour, 1/2 lb. sifted sugar, 4 ozs. pounded almonds, and 1 teaspoonful sal volatile.
  6. Stir the beaten egg whites in at the last.
  7. Bake in a slow oven.
  8. Frost over with sugar.
Original Text
Chocolate Cake. ¼ lb. butter beaten to a cream, 7 eggs—yolks and whites beaten separately, the whites stirred in at the last, ½ lb. best vanilla-flavoured chocolate scraped down and heated in the oven, then beaten into the butter with 3 ozs. flour, ½ lb. sifted sugar, 4 ozs. pounded almonds, and a teaspoonful sal volatile. Bake in a slow oven; frost over with sugar. This cake is best when not quite newly baked.
Notes
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