CHOCOLATE RECIPES

Wairarapa Times-Age, 27 July 1939, Page 10

CHOCOLATE RECIPES

CHOCOLATE CAKE. Ingredients: 4oz. butter, 4oz. sugar, 6 oz. flour, 2 dessertspoonfuls cocoa, 2 eggs, 1 teaspoonful baking powder, pinch of salt, 1 tablespoonful milk. Method: Cream the butter and sugar, add the well-beaten eggs and then the other dry ingredients. Bake for about an hour in a greased floured cake tin. Ice with chocolate icing. CHOCOLATE A LA RUSSE. Ingredients: 3 eggs, 4J cakes of dark sweetened chocolate (penny cakes), vanilla flavouring. Method: Break up the chocolate and melt in a double saucepan. Mix in the beaten egg yolks slowly.' This must; be a thick substance with no lumps. Add the flavouring. Beat the egg whites very stiffly and add to the mixture. Put into the dish in which it is to be served or in individual dishes and serve with cream. CHOCOLATE BREAD PUDDING. Ingredients: 1 large cup stale bread cut into small pieces, 1£ cups milk, 1 level tablespoonful cocoa, a pinch of salt, 2 large tablespoonfuls sugar, 2 well-beaten eggs, vanilla flavouring. Method: Warm the milk and pour over the bread and soak until quite soft. Mix the cocoa, sugar and salt with sufficient cold milk to make a paste and cook in a small saucepan for 3 minutes. Combine all ingredients, pour into a greased baking dish and bake slowly until set. The whites of the eggs could be beaten separately with 2 tablespoonfuls of sugar and piled on top of the pudding and brown in the oven. CHOCOLATE ICING. Ingredients: 6oz. sifted icing sugar, 3 oz. butter, loz. grated chocolate, 1 tablespoonful milk. Method: Dissolve the chocolate in the milk by warming it slightly. Cream the butter and sugar, stir in the melted chocolate, and blend all together by beating thoroughly.