Ingredients
10 oz baker's semi-sweet chocolate (do no, t substitute)
1/2 cup lightly salted butter
6 large eggs, separated, at room temperatur, e
1 cup granulated sugar
2 to 4 tsp creme de cacao, kahlua or, dark rum
1/2 tsp vanilla
1 butter and powdered cocoa for the p, an
1 frosting:
1 cup sour cream at room temperature
14 oz baker's semi-sweet chocolate (do no, t substitute)
Directions
Cake:
Place oven rack in lower third of the oven, and preheat oven to 375
degrees. Butter an 8 inch springform pan, and coat with powdered
cocoa.
Melt chocolate and butter in a double boiler over hot, but *not
boiling*, water. (don't rush this step, chocolate burns easily)
Beat egg yolks in a lg mixer bowl at high speed, gradually adding 3/4
c of the granulated sugar. Beat until yolk mixture is pale yellow
and thick, 4 to 6 minutes. Add melted chocolate mixture to the yolk
mixture. Beat until completely smooth. Add vanilla and liquor of
your choice. Beat until blended.
Beat egg whites in mdm mixer bowl at high speed until soft peaks form.
Gradually beat remaining 1/4 c granulated sugar into whites; continue
beating until stiff but not dry peaks form. Fold whites *gently* but
thoroughly into chocolate mixture. Pour batter evenly into pan;
smooth top.
Bake 15 minutes. Reduce oven to 350 degrees; bake another 15 minutes.
Reduce oven temp to 250; bake 30 minutes longer (total baking time is
1 hour). Turn off oven; prop open oven door and allow cake to remain
in oven for 30 minutes. Remove cake from oven and cover top with
damp paper towelling; let stand 5 minutes.
Remove towelling and cool cake completely. Dome of cake will crack
and collapse; this is normal - press top of cake down lightly to
smooth top. Remove springform and transfer cake to serving platter.
To make the frosting:
Melt chocolate in double boiler over hot but not boiling water. Using
a wooden spoon, mix in sour cream. Pour over the cake. Let cool and
harden.
Servings: 6 servings
Chocolate Fudge Cake (A. K. A. Death By Choco Recipe brought to you by Recipe Ideas
Categories: Cake; Candy; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Transcribed cooking instructions as an idea can be tracked way back into antiquity, certainly as far back as the early Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these ancient cookbooks were just very simple pictorial recipes for food preparation.
Fascinatingly, the oldest recipe found, according to experts is a collection of ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a number of documents describing recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvre, main course and afters, something that is very familiar to us today. Additionally, he informs us how the ancient Romans made use of many aromatic flavours, including many that are still in use today such as thyme, fennel and parsley. Moving our culinary historical trip onwards, there were two interesting books from the fourteenth century : a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these are not about the spicy food that appears on menues today, but instead recipes for the types of meals prepared by the cooks of the upper classes of those days. In the 15th century, people returning from the crusades brought us many foods, spices and herbs from the Middle-East, including spices like parsley, basil and rosemary. These new spices and herbs prompted an increase in manuscripts on cookery, some of which are kept safe in private libraries. Over the following few centuries, the rich and powerful families of Wesstern Europe competed with each other to serve the best banquets, and as a result the best chefs and their collection of recipes became highly prized. Even so, it wasn`t until the nineteenth century the formal cooking and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, trying out, and recording recipes for their fellow cooks to enjoy. When we get to the 1900s, cookery books were in high demand, due to increased literacy, people having increased leisure time and disposable income. The arrival of TV brings us cooking programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Chocolate Fudge Cake (A. K. A. Death By Choco recipe.
