Ingredients
CAKE
5 oz semisweet chocolate
1/2 cup butter, softened
2 tbsp butter, softened
1 cup sugar
1 pinch salt
1 pinch ground cinnamon
1 pinch lemon peel, grated
6 eggs, separated
1 cup all-purpose flour, sifted
FROSTING
8 tbsp butter
7 oz semisweet chocolate
2 eggs, beaten
3 cup powdered sugar, sifted
1/4 cup rum
Directions
Line 14x10 inch cake pan with waxed paper and grease paper. Preheat
oven to 350F.
CAKE.... Melt chocolate in double boiler over low heat. In a large
bowl, cream butter and half the sugar until light and fluffy. Add
salt, cinnamon and lemon peel. Beat in egg yolks, one at a time, with
melted chocolate.
Beat egg whites until stiff; fold in remaining sugar. Fold egg white
mixture into creamed mixture with flour. Spread batter evenly in
prepared cake pan. Bake 20 minutes or until a wooden pick inserted in
center comes out clean.
Sprinkle a sheet of waxed paper with sugar and turn out cake onto it.
Peel off lining paper. Cool 2 hours, then cut cooled cake lengthwise
into two 14x5 strips.
FROSTING... Melt butter, cool slightly. Finely grate chocolate. Mix
chocolate, eggs, powdered sugar, butter and rum in double boiler. Stir
constantly over low heat until chocolate has melted and all
ingredients are thoroughly combined. Cool.
Place the two 14x5 strips on top of one another, with about half of
the frosting used as filling. Spread remaining frosting thickly over
top. Cut into slices when frosting is firm.
Brought to you by Scott Welliver, Episoft Systems for Cyberealm BBS
Watertown, NY 315-786-1120
Servings: 1 14x10 cake
Chocolate Slice Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
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It is possible to track the history of meal recipes back into antiquity, in fact as far back into recorded history as the ancient Egyptians, and quite possibly further than that. In practice though, these, early cook books were just very basic hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe found, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Later on, in The time of the romans around 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes prepared by his fellow Romans. In his works, he tells us how the roman meals were split into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the ancient Romans were skilled in the use of many aromatic flavors, including a few that will be familiar to modern chefs such as bay, fennel and asafoetida. Later on in the 1400s, the Crusaders brought back many new spices and herbs from the Middle-East, including coriander, basil and rosemary. The introduction of these new tastes caused a torrent in manuscripts on cooking, some of which still exist in private libraries. For the decades that followed, the powerful families of Europe strove to serve the most exotic meals, and as a result the best cooks and their recipes were highly sought after. However, it wasn`t until the nineteenth century that formal cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, trying out, and publishing recipes for their fellow cooks to enjoy. The arrival of television brought us celebrity TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chocolate Slice recipe.
