Homemade
Chocolate Recipes:
Chocolate
Cream Renversee
Use one quart of milk,
seven eggs, half a pint of sugar, one ounce of Walter Baker & Co.'s Premium
No. 1 Chocolate,
half a teaspoonful of salt. Put the milk on the fire in the double-boiler. Shave
the chocolate, and put it in a small pan with three tablespoonfuls of the sugar and
one of boiling water. Stir over a hot fire until smooth and glossy; then stir into
the hot milk, and take the milk from the fire to cool.
Put three tablespoonfuls of sugar into a charlotte-mould that will hold a little
more than a quart, and place on the stove. When the sugar melts and begins to smoke,
move the mould round and round, to coat it with the burnt sugar, then place on the
table. Beat together the remainder of the sugar, the eggs, and the salt. Add the
cold milk and chocolate to the mixture, and after straining into the charlotte-mould,
place in a deep pan, with enough tepid water to come nearly to the top of the mould.
Bake in a moderate oven until firm in the center. Test the cream by running a knife
through the center. If firm and smooth, it is done. It will take forty or forty-five
minutes to cook. When icy-cold, turn on a flat dish. Serve with whipped cream that
has been flavored with sugar and vanilla.
Recipe Credit: Miss Maria Parola, Specially Prepared for Walter Baker & Co. LTD.
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
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