Ingredients
16 oz bittersweet chocolate
10 oz sugar
8 oz flour
5 oz butter
10 egg yolks
12 egg whites
Directions
Melt the chocolate together with the butter in a saucepan over the
stove in a place not too hot. Beat the 10 egg yolks with 5 oz sugar
then add them to half of the melted chocolate. Beat 6 egg whites very
firm and fold the chocolate mixture into them, adding at the end the
8 oz of flour. Put into a butter and floured cake pan and bake for 45
minutes at low (250). Let cool. Beat the remaining 6 egg whites until
very stiff, adding 5 oz of sugar while beating. Fold into them the
rest of the chocolate which must be hardly warm. Cover the cake with
the chocolate mousse. Then sprinkle over the top and the side grated
chocolate. Leave the cake in the refrigerator 2 hours before serving.
Servings: 1 servings
Chocolate Mousse Cake #2 Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is quite possible to follow the history of written cooking instructions back into ancient history, certainly as far into history as pharonic Egypt, and possibly even further. Interesting though that maybe, sadly, these ancient recipes were just basic pictorial recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to academics are a few ancient tablets in Sumerian 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 those who drank it feel blissful. As we move into Roman times around 25BC a man called Apicius created some documents describing recipes cooked by his fellow Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Roman chefs made use of many herbs, including some familiar names such as bay, mint and dill. Moving on, we have a couple of interesting recipe books published in the 1300s - a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these books have no connection with the curry that is served today, but rather descriptions of the types of meals served to the rich and powerful of that period. Later, in the 15th century, knights returning from the crusades brought back many foods and spices from the East, including spices such as coriander, parsley, and basil. These new spices and herbs created an explosion in manuscripts on food, the majority of which are now in academic collections. By the advent of the 1900s, cooking publications were in high demand, as a result of increased literacy, increased leisure time and having more disposable income. |
We hope you enjoy this Chocolate Mousse Cake #2 recipe.
