Ingredients
1 cup boiling water
3 oz unsweetened chocolate
1/2 cup sweet butter
1 tsp vanilla extract
2 cup sugar
2 eggs, separated
1 tsp baking soda
1/2 cup sour cream
2 cup less 2 tablespoons flour
1 tsp baking powder
1 icing:
2 tbsp butter
1/4 cup semi-sweet chocolate chips
6 tbsp heavy cream
1 1/4 cup powdered sugar
1 tsp vanilla extract
Directions
Servings:
Ing Quan Item **
*< Directions >*
chop up chocolate, butter and put them in boiling water. meltting
them. add vanilla, sugar, egg yolks, baking powder, flour, baking
soda, sour cream. fold in egg whites. put in tube pan. bake at 350
degrees for 40-50 minutes. put on icing.
icing: combine all ingredients and put on low heat. stir constantly.
cool. it will thicken. put on topof cake and let drizzle down sides.
Courtesey of we're cooking now posted by: Paul Guido
Servings: 6 servings
Chocolate Decadant Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Recipes as an idea can be traced far back into history, in truth as far as the ancient Egyptians, and possibly even further than that. However, generally, these old records were just very basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe in existence, according to historians is a collection of ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. During the time of the Romans a roman called Apicius wrote a number of scripts which described recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the roman meals were split into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Roman cooks made use of a good variety of herbs, including many that are still in use today like bay, fennel and asafoetida. Later on, in the 15th century, people returning from the crusades brought back many new spices and herbs from Arab cooking, such as coriander, basil and rosemary. These new foods and spices was responsible for a surge in manuscripts on cooking, the majority of which still exist in private libraries. Over the next few hundred years, the powerful and rich houses tried to lay on the most exotic banquets, and as a consequence, cooks and their recipes were much in demand. Nevertheless, it was during the 1800s that cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them. When we get to the 20th century, cook books were increasing in popularity mostly due to more people being able to read, people having more free time and having more money. |
We hope you enjoy this Chocolate Decadant Cake recipe.
