Ingredients
1 cup butter or margarine
1 1/3 lb dark semi-sweet chocolate
1 tbsp granulated sugar
1 tbsp unsifted all-purpose flour
1 whipped cream
1 raspberry sauce
Directions
Recipe from Pour la France Bakery and Cafe, 7959 Broadway, San
Antonio. Tx Melt butter and chocolate together over very low heat,
stirring constantly. Set aside to cool. Whip eggs with electric
mixer until they reach full volume, approximately 7 minutes.
Carefully fold in chocolate mixture, sugar and flour. Pour batter in
10 inch cake pan that has been greased and lined with wax paper or
parchment paper. Bake in preheated 325 degree oven 30 minutes. Be
careful not to overbake.
Cool completely to room temperature before removing from pan. To
serve, spoon whipped cream on top of sliced Chocolate Decadence. Then
top with a spoonful of Raspberry Sauce Raspberry Sauce 8 oz fresh or
frozen raspberries. (Thaw if frozen) Granulated sugar to taste 2
teaspoons liqueur such as Grand Marnier or Chambord or dry Marsala.
Put all ingredients in small saucepan.
Bring to boil. Refrigerate until serving time.
Servings: 6 servings
Pour La France Chocolate Decadence Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions way back into the distant past, in truth as far into history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, these, early records were just very simple hieroglyphic instructions for preparing meals.
In fact, the most ancient recipe discovered, according to historians are some clay tablets in the Sumerian language which show 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 tried it feel wonderful and blissful. As we move into The time of the romans 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into starters, main course and desserts, a style of dining still practiced today. Aspicius also informs us how the ancient Romans were skilled in the use of a good variety of aromatic flavours, including some familiar names such as basil, rue and parsley. Later, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, including spices like coriander, parsley, basil and rosemary. These new foods and spices led to an increase in cookery books, many of which still exist in private libraries. During the next few hundred years, the wealthy families of Wesstern Europe strove to offer the best banquets, and because of this the best chefs and their collection of recipes were at a premium. Nevertheless, it was during the nineteenth century the formal cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, trying out, and writing down popular recipes of the day. By the time we get to the twentieth century, recipe publications are greatly in demand due to higher levels of literacy, people having increased free time and having more money to spend. |
We hope you enjoy this Pour La France Chocolate Decadence recipe.
