1 no ingredients
Directions
Bake for 35 to 40 minutes, or until the layers shrink from the sides
of the pans and the tops spring back when gently pressed with a
fingertip. The cake is dense and moist, so be careful not to overbake
it. Cool the layers on wire racks for 10 minutes, then carefully
invert them onto the racks. Turn right side up and let cool
completely.
Make the pudding. Combine the sugar, cornstarch, and salt in a small
heavy saucepan. Gradually add the milk, mixing thoroughly with a
wire whisk. Add the chocolate. Place over moderate heat and cook,
stirring constantly, until the mixture thickens and bubbles for 3
minutes. Remove from the heat and stir in the vanilla. Pour into a
small bowl and put plastic wrap or wax paper directly on the surface
to prevent a skin from forming.
Make the frosting. Melt the chocolate in the top of a double boiler.
Remove it from the heat and cool slightly. In a medium bowl, beat the
butter, vanilla, and eggs until well mixed. The mixture will not blend
completely - do not worry. Gradually beat in the sugar, about 2 Tbl
at a time, beating well after each addition. Beat in the melted
chocolate. Chill the frosting while assembling the rest of the cake,
about
15 minutes.
Cut each cake layer in half horizontally, using a serrated knife. You
now have 4 layers, 3 for the cake assembly and 1 for the outside
crumbs. Place one of the layers in the food processor bowl and
pulse-chop to make crumbs; set aside. (Or break it up with your
hands.)
Sandwich the remaining 3 layers with the chocolate pudding filling,
assembling the cake on a cardboard circle or the bottom of a
springform pan, if possible. Frost the side and top of the cake with
the chocolate frosting. Working over a baking sheet lined with
aluminum foil or wax paper, hold the cake in the palm of your hand.
With the other hand, gently press the cake crumbs all over the top
and sides of the cake, pressing them to adhere. Pick up any crumbs
that drop and press them back on.
Servings: 1 servings
Blackout Cake - Part Two Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
It is quite feasible to prove the history of recipes back into antiquity, certainly as far as the Egyptians, and potentially, even further back. However, generally, these ancient cookbooks were just simple hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, is a series of 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 people feel `exhilarated, wonderful and blissful`. During Roman times 25BC a man called Apicius compiled a collection of documents detailing recipes prepared by wealthy Romans. In his publication, he recounts how the meals were divided into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient Romans used a wide range of aromatic flavours, including many that are still in use today for example basil, mint and parsley. During the succeeding few centuries, the powerful families of Europe competed to lay on the best banquets, and consequentially the best chefs and their recipe collections were greatly in demand. Nevertheless, it was during the 19th century that cookery and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, trying out, and recording recipes common in their social group. By the time we get to the twentieth century, cooking books were highly popular due to better eduction, people having increased spare time and being a little richer. Like it or not, the introduction of TV brought us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Blackout Cake Part Two recipe.
