Ingredients
100 g dark chocolate
100 g butter
40 g caster sugar
2 eggs, beaten
25 g plain flour
1 crsme fraiche to serve
Directions
A slim, dark slice of velvety chocolate on your plate, a dollop of
crSme fraiche - what could be better? This is a light yet rich
dessert, irresistible to chocolate lovers.
Melt the chocolate with the butter and sugar over a bowl of hot
water. Beat the eggs and stir in the flour. Stir the two mixtures
together and pour into a greased loaf tin lined with greaseproof
paper. Bake at 200 degrees C / 400 degrees F / gas 6 for 45 minutes
or until a knife comes out clean from the centre. Cool on a rack and
turn out when cold. Serve sliced thinly, with crSme fraiche.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Servings: 4 servings
Chocolate Terrine Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions far back into ancient history, in fact as far into history as ancient Egypt, and maybe even further. However, generally, these ancient cookbooks were just basic pictorial recipes for meal preparation.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, are a few clay tablets in 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 making anyone who drank it feel exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals were divided into hors d`oeuvre, main course and dessert, something we still use today. He also describes how the early Romans used a wide range of herbs, including a few that will be familiar to modern cooks for example thyme, fennel and dill. During the next few hundred years, the rich and powerful families of the West strove to offer the most exotic meals, and as a result chefs and their recipes were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, verifying, and publishing the recipes of their peers. Like it or not, the introduction of TV gave us TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Chocolate Terrine recipe.
