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 trace the history of written cooking instructions back into distant history, in fact as far into history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, sadly, these ancient recipes were just very basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe in existence, according to experts is a collection of clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Later on, in Roman times around 25BC a roman called Apicius created a few scripts describing recipes prepared by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, main meal and desserts, something we still use today. He also tells us how the ancient chefs used a good variety of aromatic flavors, including some familiar names such as basil, rue and dill. Later on, we find a couple of interesting books which appeared in the 14th Century - a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these two books are unconnected to the indian curry that is familiar to us all today, but rather descriptions of the types of food eaten by the upper classes of that time. Later on in the 1400s, people returning from the crusades brought us many foods and herbs from Arab cooking, including coriander, basil and rosemary. These new herbs and spices led to an eruption in books on cookery, most of which still exist in academic collections. By the advent of the twentieth century, cookbooks were in great demand, mostly as a result of more people being able to read, people having more leisure time and disposable income. |
We hope you enjoy this Chocolate Cake Florence recipe.
