Ingredients
PATTI VDRJ67A
4 oz bittersweet chocolate
6 tbsp butter
1 tbsp light corn syrup
1 tbsp dark rum (optional)
Directions
In heavy saucepan on low heat, melt broken chocolate with butter,
stirring constantly until smooth. Remove from heat. Stir in corn
syrup and rum. Place torte upside down on a rack over tray to catch
excess glaze. Spread a very thin layer of glaze over top and sides of
torte to set surface. Chill 15 minutes to firm glaze. Reheat
remaining glaze to thin and pour over top and sides of torte. When
glaze is firm, remove cake from rack to large plate. Decorate top and
sides with shaved chocolate, if desired. For shiny glaze, store cake
at room temperature until serving time.
Servings: 1 servings
Cocolat Rum Glaze * Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Sauce
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions way back into antiquity, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, in the main part, these old cook books were just very basic pictorial instructions for food preparation.
Interestingly, the most ancient recipe found, according to experts are a few 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 having made anyone who tried it feel exhilarated. As we move into The time of the romans 25BC a roman called Apicius compiled a number of documents which described recipes prepared by the Romans. In his works, he describes how the meals were separated into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the early Romans were skilled in the use of a good variety of spices, including some familiar names such as thyme, fennel and asafoetida. During the next few hundred years, the rich and powerful families of Wesstern Europe tried to lay on the most extravagent banquests, and as a result cooks and their recipe collections became highly prized. However, it was during the 1800s that formal cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cookery books were increasing in popularity as a result of increased literacy, more free time and disposable income. |
We hope you enjoy this Cocolat Rum Glaze _ recipe.
