Ingredients
1 no ingredients
Directions
Frosting:
Melt the chocolate in a double boiler. Remove from heat and allow to
cool slightly. Beat butter, eggs and vanilla in bowl until mixed.
Gradually add the sugar, 2 T at a time, beating well after each
addition. Beat in the melted chocolate. Chill the frosting about 15
minutes.
Assembly:
Cut eah cake in half horizontally. Three layers are for the cake, one
for the cake crumb coating. Place one layer in a food processor and
pulse to make crumbs. Place half the filing on top of one cake layer,
palce second cake layer on top, place balance of filling on cake
layer, top with remaining cake layer. Frost top and sides of cake
with frosting. Working over a large baking sheet sprinkle cake crumbs
liberally over top of cake and press onto side of cake.
Source: The Brooklyn Cookbook Recomended Beverage: Cold Milk
Servings: 1 cake
Chocolate Blackout Cake (Con't) Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Written cooking instructions as a concept can be observed back into antiquity, certainly as far back as the Egypt of the Pharoahs, and potentially, even further back. However, mostly, these ancient records were just very simple pictorial instructions for meal preparation.
The truth of the matter is, the oldest recipe found, according to food historians are a few tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. As we move into Roman times 25BC a roman called Apicius created a few scripts describing recipes prepared by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into starters, main meal and dessert, a very modern way of dining. This early Roman chef tells us how the Roman chefs were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern cooks for example basil, rue and parsley. During the following few centuries, the families of Europe competed with each other to offer the most exotic meals, and as a result cooks and their collection of recipes could command a high salary. Nevertheless, it was during the 19th century that haute cuisine and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and publishing recipes of the day. The revolution that is television gave us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Chocolate Blackout Cake (Con't) recipe.
