Ingredients
200 g dark chocolate
150 g butter
2 tbsp coffee
1 deciliter hazelnuts, chopped
3 eggs
2 deciliter sugar
1 deciliter flour
1 tbsp vanilla
ICING
100 g dark chocolate
1 deciliter double cream
1 walnuts
Directions
Melt the chocolate and the butter on low heat and mix with the
coffee. Whip the eggs and the sugar until fluffy and mix with the
hazelnuts, the flour and the vanilla. Grease a tin. Use greaseproof
paper (also greased) in the bottom to make the cake slip easier. Bake
in 200 centigrades for 35 minutes. Put the cake on a plate and let
cool a little before removing the greaseproof paper. Melt the
chocolate with the double cream on low heat until the icing is thick
and creamy. Put on the cake and decorate with walnuts.
Servings: 12 servings
Chocolate Cake A La Susanne Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Written cooking instructions as an idea can be observed back into the far past, certainly as far into history as pharonic Egypt, and potentially, even further back. Interesting though that is, mostly, these old cookbooks were just very simple pictorial recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to experts is a series of clay tablets in the Sumerian language which describe the preparation 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`. Progressing into Roman times 25BC a man called Apicius created a few documents describing recipes cooked by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, something that is very familiar to us today. Aspicius tells us how the ancient Romans made use of a good variety of herbs and spices, including a few you will know such as thyme, fennel and parsley. Over the succeeding few hundred years, the rich families of Wesstern Europe competed with each other to lay on the most extravagent meals, and because of this the best chefs and their recipes became highly prized. However, it wasn`t until the nineteenth century that fine cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and writing down the recipes that were being prepared for the better households. When we get to the twentieth century, cooking publications are in high demand, as a result of higher levels of literacy, people having increased spare time and disposable income. The TV revolution brings us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Chocolate Cake A La Susanne recipe.
