Separate eggs. Melt chocolate with 3 tbs water and cool. Beat sugar and yolks in double saucepan, add chocolate, fold in beaten whites. Lay sponges in a glass dish, cover with the mixture and chill. -- Doug Weller -- Doug & Helen's Dogs http://www.dougandhelen.com A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com Doug's Archaeology Site: http://www.ramtops.co.uk
Separate eggs. Melt chocolate with 3 tbs water and cool. Beat sugar and yolks in double saucepan, add chocolate, fold in beaten whites. Lay sponges in a glass dish, cover with the mixture and chill.
OK, you lost me.
Question 1: how do you melt chocolate with water? Won't it seize?
Q 2: The 'double saucepan"...is that a double boiler? Is the mixture being heated? For how long?
Q3: The beaten egg whites get folded in and then remain raw?
Separate eggs. Melt chocolate with 3 tbs water and cool. Beat sugar and yolks in double saucepan, add chocolate, fold in beaten whites. Lay sponges in a glass dish, cover with the mixture and chill.
OK, you lost me.
Question 1: how do you melt chocolate with water? Won't it seize?
Nope. It's a mystical thing, melting chocolate is. It will seize if you get a drop in it, but not if you melt it with quantity. (I don't know what the magic quantity is, though.) Weird, huh?
Quoted message said:
Q 2: The 'double saucepan"...is that a double boiler? Is the mixture being heated? For how long?
Q3: The beaten egg whites get folded in and then remain raw?
Sure. But it's not the best-written recipe. :-/ -- -Barb <www.jamlady.eboard.com> Updated 2-28-2006, Crazy Lady Party; Church review #7
Separate eggs. Melt chocolate with 3 tbs water and cool. Beat sugar and yolks in double saucepan, add chocolate, fold in beaten whites. Lay sponges in a glass dish, cover with the mixture and chill.
OK, you lost me.
Question 1: how do you melt chocolate with water? Won't it seize?
Nope. It's a mystical thing, melting chocolate is. It will seize if you get a drop in it, but not if you melt it with quantity. (I don't know what the magic quantity is, though.) Weird, huh?
Quoted message said:
Q 2: The 'double saucepan"...is that a double boiler? Is the mixture being heated? For how long?
Q3: The beaten egg whites get folded in and then remain raw?
Sure. But it's not the best-written recipe. :-/
Yep, it's a really old one I found typed out on an index card. I've no idea where I got it from but I know it was good!
Is there a problem with raw egg whites? This is a recipe from long ago, remember. It wouldn't bother me now though.
Separate eggs. Melt chocolate with 3 tbs water and cool. Beat sugar and yolks in double saucepan, add chocolate, fold in beaten whites. Lay sponges in a glass dish, cover with the mixture and chill.
OK, you lost me.
Question 1: how do you melt chocolate with water? Won't it seize?
Try it out, it works for me.
Quoted message said:
Q 2: The 'double saucepan"...is that a double boiler? Is the mixture being heated? For how long?
Yes, this is an English recipe after all. How long is up to you. This is an old recipe.
Quoted message said:
Q3: The beaten egg whites get folded in and then remain raw?
Separate eggs. Melt chocolate with 3 tbs water and cool. Beat sugar and yolks in double saucepan, add chocolate, fold in beaten whites. Lay sponges in a glass dish, cover with the mixture and chill.
OK, you lost me.
Question 1: how do you melt chocolate with water? Won't it seize?
Try it out, it works for me.
Quoted message said:
Q 2: The 'double saucepan"...is that a double boiler? Is the mixture being heated? For how long?
Yes, this is an English recipe after all. How long is up to you. This is an old recipe.
Quoted message said:
Q3: The beaten egg whites get folded in and then remain raw?
Yep.
Quoted message said:
Weird recipe. Explain,. please!!
It's not really weird at all--it just assumes some prior knowledge of cooking. Look at the recipe for chocolate mousse in Mastering the Art of French Cooking, for instance. You'll see that it is ultimately quite similar, although much more detailed, because that is a teaching recipe.
(On the chocolate and water thing, think of a bowl of sugar. If you add a few drops of water, it siezes. If you add two cups of water, it dissolves.)
Is there a problem with raw egg whites? This is a recipe from long ago, remember. It wouldn't bother me now though.
Doug
Fear of salmonella. Infants, elderly, and those with compromised immune systems are advised some caution, I guess. -- -Barb <www.jamlady.eboard.com> Updated 2-28-2006, Crazy Lady Party; Church review #7
Separate eggs. Melt chocolate with 3 tbs water and cool. Beat sugar and yolks in double saucepan, add chocolate, fold in beaten whites. Lay sponges in a glass dish, cover with the mixture and chill.
Quoted message said:
Q3: The beaten egg whites get folded in and then remain raw?
Weird recipe. Explain,. please!!
It's not that weird, really. It could use a little more detail, perhaps, but it looks to me like a typical chocolate mousse recipe, with the mousse mixture being placed over the sponges before chilling.
Is there a problem with raw egg whites? This is a recipe from long ago, remember. It wouldn't bother me now though.
Doug
Fear of salmonella. Infants, elderly, and those with compromised immune systems are advised some caution, I guess.
The food police have everyone running scared.
But I think the risk is supposed to be much lower with whites than yolks.
Keep it chilled and eat it fresh and don't worry about it is my feeling. (Besides which my eggs come from my own free range flock these days, not from debeaked, overcrowded, antibiotic-filled factory hens.)
Is there a problem with raw egg whites? This is a recipe from long ago, remember. It wouldn't bother me now though.
Doug
Fear of salmonella. Infants, elderly, and those with compromised immune systems are advised some caution, I guess.
The food police have everyone running scared.
But I think the risk is supposed to be much lower with whites than yolks.
If the flock has salmonella, the chickens aren't going to infect the yolks and not the whites. All of the egg is at risk, in this case, inside and out.
