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 Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is possible to read the history of `recipes` far back into ancient history, in truth as far back as early Egypt, and maybe even further. However, in the main part, these old cook books were just primitive pictorial recipes for preparing meals.
In fact, the most ancient recipe discovered so far, according to experts are a few ancient tablets in the Sumerian language which recount 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 exhilarated and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius created a collection of documents which described recipes cooked by his fellow Romans. In his publication, he tells us how the meals were split into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the ancient Romans used many herbs and spices, including some familiar names for example bay, fennel and parsley. Later, there were two books which were published in the 1300s : a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these books are unconnected to the indian food that is served today, but rather accounts of the types of food on the menus of the nobility of those days. Later, in the fifteenth century, people returning from the crusades brought us many new foods and herbs from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices caused a torrent in recipe publications, the majority of which are now in private libraries. For the decades that followed, the rich and powerful families of the West tried to offer the most extravagent meals, and because of this chefs and their collection of recipes became highly prized. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collating, verifying, and writing down the recipes of their peers. By the time we get to the 1900s, cookery books are starting to become popular mostly as a result of higher levels of literacy, increased leisure time and disposable income. |
We hope you enjoy this Chocolate Mousse Cake recipe.
