12 oz semi sweet chocolate. melted
4 eggs separated (room temperature)
3/4 cup sugar
1 cup mayonnaise (room temperature)
3/4 cup ground almonds
1/4 cup clour
1/4 cup kahlua
Directions
From: SF Examiner Posted by: Emily Jorge, COOKING echo
Mexican Chocolate Cake
Confectioners' Sugar
Line the bottom of a 9 inch springform pan with waxed paper. Lightly
grease the wased paper and side of pan. Melt the chocolate and cool
to room temperature. In a large bowl, with mixer at high speed, beat
the egg yolks. Graduly add sugar and beat until light about 4
minutes. Add mayonnaise and beat for 1 minute longer. Stir in the
ground almonds and flour until blended. Stir in Kahlus. In a medium
bowl, using clean beater, beat egg whites until stiff and fold into
the batter. Pour mixture into the prepared pan. Bake at 350 for
55 min. or until firm.
Cool the cake in the pan on a wir rack for 10 minutes. Remove the
side of the pan and cool the cake 30 minutes longer. Invert onto a
wire rack and remove bottom of pan and waxed paper. Cool completely.
Sprinkle with confectionr's sugar you might try using a geometric
patter made from paper to create an interesting design instead of the
old doilie trick. Hope this is it. Emily Jorge
Servings: 6 servings
Mexican Chocolate Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert; Mexican
The History of Recipes
Academics have found proof that recipes existed way back into history, in truth as far back as early Egypt, and quite possibly further than that. Having said that, these, ancient cook books were just primitive hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe discovered, according to experts in ancient history are some ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. Later on, in Roman times 25BC a roman called Apicius compiled a collection of scripts which described recipes cooked by the Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvres, main course and afters, something that is very familiar to us today. Additionally, he describes how the cooks of Roman times were skilled in the use of a good variety of aromatic flavors, including a few that are still present in modern kitchens such as basil, fennel and parsley. Closer to modern times, there were two books which were published in the fourteenth century : a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the curry that appears on menues today, but rather recipes for the types of meals on the menues of the rich people of the time. In the fifteenth century, knights returning from the crusades brought back many new foods and herbs from the holy lands, including spices like parsley, basil and rosemary. These new culinary innovations created an increase in manuscripts on food, some of which still exist in private collections. During the succeeding few hundred years, the rich and powerful families of Europe tried to offer the most extravagent meals, and consequentially the best chefs and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and recording popular recipes of the day. By the arrival of the 1900s, cookery publications are starting to become popular mostly as a result of better eduction, people having increased free time and a general increase in wealth. Like it or not, the introduction of television brings us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Mexican Chocolate Cake recipe.
