GATEAU LUXEMBOURG
This is a French chocolate cake served as a pudding.,The weight of 2 eggs in sugar, butter, flour and grated chocolate, and 2 eggs. Cream well egg yolks and sugar. Stir in flour, butter and chocolate. Mix and beat well. Add whites of eggs, previously beaten to a stiff froth and fold them in. Bake in hot oven about ¥/2 hour. For the filling ‘melt 2o0z. chocolate, stir in 2 egg yolks, a heaped tablespoon of castor sugar and 20z. butter. When cake is cold, cut it downwards in thin slices and between slices-put the cream filling. Put cake together again and ice over with mixture of 202. chocolate, 4 or 5 lumps sugar (or 2 tablespoons icing sugar) and a little piece of butter, heated together and well blended. Sprinkle with chopped almonds.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19490729.2.45
Bibliographic details
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New Zealand Listener, Volume 21, Issue 527, 29 July 1949, Page 22
Word count
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136GATEAU LUXEMBOURG New Zealand Listener, Volume 21, Issue 527, 29 July 1949, Page 22
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