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
Written recipes as an idea can be observed way back into distant history, at least as far back into history as ancient Egypt, and maybe further still. Interesting though that is, these, old cook books were just very basic pictorial recipes for preparing food.
In an interesting twist, the oldest recipe found, according to academics is a series of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, there were some recipe books which date from the 14th Century ; a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are not about the curry that is served today, but instead descriptions of the types of meals enjoyed by the rich and powerful of those days. Later on, in the 15th century, knights returning from the crusades brought back many spices and herbs from the Middle-East, including basil and coriander. The introduction of these new culinary ideas caused a torrent in publications on food, the majority of which are now in academic collections. Over the succeeding few hundred years, the upper-class families of the West competed with each other to offer the most exotic meals, and as a result the best cooks and their recipe collections were at a premium. However, it wasn`t until the nineteenth century that fine cookery and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, trying out, and recording the recipes that were being prepared for the better households. When we get to the twentieth century, cookery publications were in great demand, mostly due to increased literacy, more leisure time and having more disposable income. The TV revolution brings us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting everybody to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Mexican Chocolate Cake recipe.
