Eggs
From 0477 Pdf Chocolate Recipes For Chocalate Lovers.
Source and licence
From 0477 Pdf Chocolate Recipes For Chocalate Lovers, printed page 3, digitised by the Internet Archive: https://archive.org/details/0477-pdf-chocolate-recipes-for-chocalate-lovers
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What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 7 oz Semisweet chocolate
- 1 tablespoon of liqueur
- 4 ounces chopped chocolate
- 2 c All-purpose flour
- 1 tb Water
Method
- 1 tb Plus 1 tsp.
- grated orange zest 2 tb Orange liqueur such as Grand Marnier 3/4 c Half and half 2 c All-purpose flour 1 tb Baking powder 1/4 ts Salt 7 oz Semisweet chocolate, chopped 1 tb Water Preheat oven to 350 degrees F.
- Grease or spray a 9x5x3 inch loaf pan.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs and beat well.
- Beat in orange zest and 1 tablespoon of liqueur.
- Pour in half-and-half and beat to combine.
- (Do not be concerned with curdling.) In another bowl, stir and toss together flour, baking powder, and salt.
- Add to butter mixture and gently beat just to combine.
- Stir in nuts and 4 ounces chopped chocolate.
- Spoon batter into prepared pan and smooth top.
- Bake 1 hour, until top is golden.
- Cool in pan on rack.
- Invert onto serving platter and cool completely.
- When bread is cool, combine remaining chocolate with water and remaining tablespoon of orange liqueur in heavy saucepan.
- Place over low heat and melt, stirring constantly.
- Spread evenly over top and chill to set.
- Yield: 1 Loaf