Chocolate Cakes—II

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

2 ozs. powdered chocolate ↝ Beverages, rich chocolate, powder [Beverages]
2 ozs castor sugar ↝ Sugars, granulated [Sweets]
2 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
11/2 ozs. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 tea-spoon baking powder ↝ Baobab powder [Fruits and Fruit Juices]

Instructions (6)

Put the chocolate in the oven to warm.
Beat the butter to a cream and add the sugar gradually, beating continually.
Then stir in the well beaten eggs and the warmed chocolate.
When thoroughly well beaten, add the flour, with which the baking powder should be mixed.
Bake in patty pans in a quick oven.
When baked, split open and spread with Devonshire cream.

Original Text

*Chocolate Cakes—II

2 ozs. powdered chocolate 2 ozs. castor sugar 2 ozs. butter 2 eggs 1¹⁄₂ ozs. flour ¹⁄₂ tea-spoon baking powder

Put the chocolate in the oven to warm. Beat the butter to a cream and add the sugar gradually, beating continually. Then stir in the well beaten eggs and the warmed chocolate. When thoroughly well beaten, add the flour, with which the baking powder should be mixed. Bake in patty pans in a quick oven. When baked, split open and spread with Devonshire cream.

Notes

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