Chocolate Cake—III

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Time: Cook: 75 min Total: 75 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

1/2 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
12 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1/2 lb. powdered sugar ↝ Sugars, powdered [Sweets]
1/2 lb. pounded almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
4 ozs. powdered chocolate ↝ Beverages, rich chocolate, powder [Beverages]
1 salt-spoon crushed cloves and mace ↝ Garlic, raw [Vegetables and Vegetable Products]

Instructions (7)

Beat the butter to a cream.
Add the yolks gradually, beating continually.
Add the pounded almonds, sugar, chocolate and spices.
Beat altogether for twenty minutes.
Add the whites whisked to a stiff froth.
Bake in a German tin (see p. 1) lined with greased paper, in a very moderate oven for an hour and a quarter.
Ice when cold.

Original Text

*Chocolate Cake—III

¹⁄₂ lb. butter 12 eggs ¹⁄₂ lb. powdered sugar ¹⁄₂ lb. pounded almonds 4 ozs. powdered chocolate 1 salt-spoon crushed cloves and mace

Beat the butter to a cream. Add the yolks gradually, beating continually. Add the pounded almonds, sugar, chocolate and spices. Beat altogether for twenty minutes. Add the whites whisked to a stiff froth. Bake in a German tin (see p. 1) lined with greased paper, in a very moderate oven for an hour and a quarter. Ice when cold.

Notes

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