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
The History of Recipes
Written recipes as a concept can be observed way back into ancient history, certainly as far into history as the Egyptians, and possibly even further. In practice though, generally, these ancient cookbooks were just basic pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to academics is a collection of stone tablets in the Sumerian language describing 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 anyone who drank it feel blissful. Continuing our culinary historical journey, we have a couple of interesting recipe books from the 1300s : a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the spicy food that is popular today, but instead descriptions of the types of food enjoyed by the upper classes of the period. Over the succeeding few hundred years, the wealthy families of Europe competed with each other to lay on the best banquets, and because of this chefs and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and publishing recipes common in their social group. The TV revolution brought us cooking programs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Chocolate Slice recipe.
