Friday, April 15, 2016

Chocolate Trifle Dessert Recipe


8 sponge cakes
3 large bars of chocolate
¼ pint of cream
White of 1 egg
3 inches of stick vanilla
3 oz. of almonds blanched and chopped
2 oz. of ratafia, ½ pint of milk

Break the sponge cakes into pieces boil the milk and pour it over them; mash them well up with a spoon. Dissolve half the chocolate in a saucepan with 2 tablespoonfuls’s of water, and flavor it with 1 inch of the vanilla, split; when the chocolate is quite dissolved remove the vanilla. Have ready a wetted mold, put into it a layer of sponge cake, next spread some of the dissolved chocolate, sprinkle with almonds and ratafias, repeat until you finish with a layer of sponge cake. Grate the rest of the chocolate, whip the cream with the whites of eggs, vanilla, and 1 teaspoonful of sifted sugar; sift the chocolate into the whipped cream. Turn the sponge cake mold into a glass dish, spread the chocolate cream over it evenly, and decorate it with almonds.

Heaven in a dessert dish!

8B Ranch Cuisine

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