Ingredients
2 cup sifted cake flour
2 tsp baking powder
1 dash salt
1/2 cup butter
1 1/2 cup + 1/2 c sugar
4 eggs, separated
4 oz unsweetened chocolate, melted
1 tsp vanilla
1 1/3 cup milk
1/4 cup tia maria
1 chopped nuts
1 preheat oven to 350 degrees. butter, and flour 2 9 pans
Directions
Sift flour with baking powder and salt. Cream butter; add 1 1/2 c of
the sugar gradually and blend until light and fluffy. Beat in egg
yolks. Add chocolate and vanilla. Add flour alternately with milk,
mixing well after each adition. Beat egg whites until stiff but not
dry; add 1/2 c sugar and fold into batter. Turn into pans and bake 35
minutes. Cool.
Pour 2 Tbsp Tia Maria over each layer and frost with Florence icing.
Dust sides with chopped nuts.
Florence Icing
4 Tbsp butter 2 c sugar 1/2 c milk 2 oz bitter chocolate Melt butter
in a saucepan; add sugar and milk. Bring to a boil stirring
constantly then cook over low heat 10 minutes or until temperature
reaches 236 degrees. or 115 c. Melt chocolate; add Tia Maria. Stir
into butter mixture. Remove from heat and beat icing until thick
enough to spread.
If icing hardens before cake is frosted, soften with a little hot
water.
Servings: 6 servings
Chocolate Cake Florence Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is actually possible to track the history of recipes far back into the far past, in fact as far as the Egypt of the Pharoahs, and quite possibly further than that. However, these, ancient records were just basic pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. As we move into Roman times 25BC a roman called Apicius created a number of documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main meal and desserts, something that is very familiar to us today. He also recounts how the Roman cooks used many aromatic flavors, including a few that will be familiar to modern chefs for example thyme, fennel and dill. During the following few centuries, the families of Europe strove to lay on the most extravagent banquests, and as a result the best cooks and their collection of recipes were highly sought after. Nevertheless, it was during the 19th century the formal cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, trying out, and publishing recipes of the day. The revolution that is television gave us celebrity TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Cake Florence recipe.
