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Mocha Cake

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Take half a pound of fresh butter, four ounces of powdered sugar, and work them well together.
  2. When they are well mixed, add the yolks of four eggs, each one separately, and the whites of two.
  3. When the mixture is thoroughly well done, add, drop by drop, some boiling coffee essence to your taste.
  4. Butter a mold and line it with small sponge biscuits, and fill it with alternate layers of the cream and of biscuits.
  5. Put it for the night in the cellar before you serve it the following day.
  6. You can replace the essence of coffee by some chocolate that has been melted over hot water.