Ingredients
1 tbsp instant coffee granules
1 cup boiling water
1 1/2 cup sugar
2 1/2 cup semisweet chocolate chips
1 1/2 cup melted butter
6 large eggs
1 shortening or butter
1 tsp vanilla extract
1 glaze:
8 oz coarsely chopped bittersweet
1 chocolate
1 cup heavy cream
1 1/2 tbsp butter
Directions
Preheat oven to 225 degrees. Coat bottom of 9-inch springform pan with
shortening or butter. Line pan with wax paper and coat with
shortening or butter. Dissolve coffee and sugar in boiling water, add
chocolate and melt until smooth, being careful not to overheat. Stir
constantly and remove from heat. In bowl, use electric mixer to mix
butter, eggs and vanilla. Add chocolate mixture and mix well. Pour
into prepared pan. Bake 2 1/2 hours, then cool and remove. Glaze:
Melt 2/3 of the bittersweet chocolate in a double boiler. Stir over
low heat until chocolate melts, add cream and stir well. Remove from
heat and stir in remaining chocolate. Cool glaze, and pour over torte.
Recipe By : DESSERT SHOW #DS3050
Date: 09/26/96
Servings: 4 servings
Chocolate Lover's Dream Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is quite possible to trace the history of written cooking instructions back into distant history, at least as far into history as the Egypt of the Pharoahs, and maybe further still. Having said that, generally, these old recipes were just very basic pictorial recipes for food preparation.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are some tablets in ancient Sumerian 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 making those who drank it feel blissful and exhilarated. Progressing into Roman times around 25BC a man called Apicius created some scripts detailing recipes cooked by his fellow Romans. In his works, he tells us how the roman meals were separated into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Romans used a good variety of spices and herbs, including some that we all recognise like thyme, fennel and parsley. Later on, we have some recipe books dating from the fourteenth century ; one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian curry that is served today, but instead accounts of the types of meals enjoyed by the upper classes of those days. Later on in the 1400s, knights returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including spices like basil and coriander. These new foods and spices led to an explosion in books on cookery, the majority of which are now in private cookery archives. For the centuries that followed, the upper-class families of Europe competed to offer the most exotic banquets, and because of this the best chefs and their recipe collections were greatly in demand. Nevertheless, it was during the 19th century that cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and writing down recipes that were common in the better off homes of the day. By the time we get to the 20th century, cooking books are in great demand, due to higher levels of literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Chocolate Lover's Dream recipe.
