Chocolate Pudding

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Put half the chocolate into a stone or enamelled saucepan, just cover it with cold water and let it cook for ten minutes.
  2. Then add two tablespoonfuls of water, place on the stove and work it with a dessert spoon to a stiff paste.
  3. Turn this into a small bowl to get cold.
  4. Cut the sponge cake into slices and spread between the pieces all of the chocolate paste.
  5. Beat then the whites of the four eggs in a plate with a knife to a stiff froth.
  6. After having added the sugar to the remaining chocolate which has been grated into powder, work it smooth, pour it with the whites into the bowl, stir for fifteen minutes and then pour over the moulded cake.
Original Text
Chocolate Pudding A nice, fresh moulded sponge cake, half a pound of chocolate, in blocks, the whites of four eggs, and half a small teacupful of powdered sugar. Put half the chocolate into a stone or enamelled saucepan, just [Pg 118]cover it with cold water and let it cook for ten minutes. Then add two tablespoonfuls of water, place on the stove and work it with a dessert spoon to a stiff paste. Turn this into a small bowl to get cold. Cut the sponge cake into slices and spread between the pieces all of the chocolate paste. Beat then the whites of the four eggs in a plate with a knife to a stiff froth and, after having added the sugar to the remaining chocolate which has been grated into powder, work it smooth, pour it with the whites into the bowl, stir for fifteen minutes and then pour over the moulded cake. Note. The four yokes can be used either for custard or mayonnaise on the same day. They would keep till next day if covered closely in a cup.
Notes
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