Ingredients
1/4 lb. of flour
5 oz. of sugar, sifted and flavored with chocolate
3 eggs, separated
6 oz. of butter,
2 oz. of almonds, peeled and pounded
a little chocolate essence
Topping
chocolate icing
Directions
Put into a basin abDut a 1/4 lb. of flour and 5 oz. of sugar well sifted and slightly flavored with chocolate.
Mix this thoroughly with a wooden spatula,
add two whole eggs, tha yolks of three more, 6 oz. of butter, and 2 oz. of almonds peeled and pounded in a mortar with the white of an egg. To this, when it is well mixed, add, if desired, a little chocolate essence, or chocolate dissolved and rubbed smooth in about one tablespoonful of water.
When all these ingredients are thoroughly incorporated, put the paste into small paper cases, either square or round (the former are generally used), and bake them in a moderate oven.
When done, remove the cases and put back the cakes to dry in the oven. They should be iced with chocolate icing.
Notes
The recipe in this entry was taken from "Bread, Cakes and Biscuits" by S. Beaty-Pownall. It was published in 1906. For the complete copyright-free cook book visit www.archive.org.... Photo: Mary Melfi.
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