Ingredients
6 egg whites
1/2 tsp salt
1/2 tsp cream of tartar
1 tsp almond extract
1 1/2 cup sugar
1/2 cup coconut, optional
16 oz semisweet chocolate bits
1 cup mini marshmallows
2/3 cup evaporated milk
1 cup whipping cream
Directions
Meringue: In large mixer bowl, beat egg whites,salt,cream of tartar
and almond extract at high speed until soft peaks form. Gradually add
sugar;continue until stiff peaks form. Spread on greased and floured
sheets, making 3- 6 inch circles. Bake at 300 for 25 min. Remove from
cookie sheets immediatly cool on racks. Stack layers on serving plate.
spreading chocolate filling between each layer on top. Sprinkle with
coconut if wanted. Chill 6-8 hours. Filling: In medium saucepan, heat
chocolate pieces, marshmallows and milk stirring occasionally until
melted. Chill. Beat cream until thick; fold in chocolate mixture.
Servings: 6 servings
Chocolate Cream Torte Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
We can trace the history of `recipes` back into distant history, certainly as far back into history as the early Egyptians, and maybe further still. However, generally, these early cook books were just basic pictorial recipes for preparing food.
In fact, the oldest recipe found, according to food historians are some tablets in Sumerian 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 having made those who drank it feel blissful. Progressing into Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. Additionally, he recounts how the chefs of Roman times were skilled in the use of many different aromatic flavours, including some familiar names for example bay, rue and parsley. Later on, we have a couple of recipe books dating from the 14th Century ; a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these books are nothing to do with the indian food that appears on menues today, but rather recipes for the types of meals on the menues of the wealthy. Later on in the 1400s, knights returning from the crusades brought us a variety of foods, spices and herbs from the East, including parsley and basil. The introduction of these new foods and spices led to a surge in manuscripts on cooking, the majority of which are now in private cookery archives. During the following few hundred years, the upper classes competed with each other to serve the most extravagent banquests, and because of this the best cooks and their recipes were highly sought after. Nevertheless, it was during the 1800s that cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cookery books are in high demand, as a result of higher levels of literacy, people having increased free time and being a little richer. |
We hope you enjoy this Chocolate Cream Torte recipe.
