Ingredients
1 cup butter
2 cup sugar
3 eggs separated
3 oz unsweetened chocolate, melted
1/2 package yeast
1/4 cup lukewarm water
1 cup milk
2 3/4 cup sifted cake flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
3 tbsp hot water
1 tsp vanilla
Directions
Preheat oven to 350. Grease and flour 2 9" round pans.
Dissolve yeast with 1 teaspoon sugar in 1/4 cup warm water. Dissolve
baking powder in 3 Tablespoons hot water. Sift flour, baking powder
and salt.
Cream butter and sugar. Add yolks, chocolate and yeast. Mix well. Add
flour mixture alternately with milk. Add baking soda mixture and
vanilla. Beat until smooth. Fold in stiffly beaten egg whites.
Pour into prepared pans. Bake for 45 minutes.
Servings: 6 servings
Chocolate Cake With Yeast Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Recipes as an idea can be observed back into antiquity, in fact as far into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, these, early cookbooks were just very basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe in existence, according to historians are a few 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 making those who drank it feel blissful. As we move into The time of the roman empire around 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient cooks made use of many different spices and herbs, including some familiar names for example basil, fennel and parsley. Moving our culinary historical trip onwards, there are some books published in the fourteenth century - one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the indian curry that is served today, but instead descriptions of the types of food prepared by the chefs of the rich and powerful of the period. In the 15th century, the Crusaders brought back a variety of foods and spices from Arab cooking, including coriander, parsley, and basil. The introduction of these new culinary ideas led to an explosion in books on cooking, the majority of which are kept safe in private collections. Over the next few hundred years, the wealthy families of the West strove to serve up the most extravagent banquests, and as a consequence, the best cooks and their recipes were greatly in demand. However, it was during the 19th century that fine cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and writing down recipes of the day. When we get to the 1900s, cooking books were greatly in demand as a result of more people being able to read, people having increased free time and having more money. The arrival of TV brought us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on this site. |
We hope you enjoy this Chocolate Cake With Yeast recipe.
