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Court Dessert (Hoffdessert)

Hoffdessert ("court dessert") from Erken 1914: a layered cold dessert in a glass dish with ready-baked meringues, 175 g chocolate cooked with 1–2 dl water to a thick paste, 100 g chopped blanched almonds and 2.5 dl whipped cream on top.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 465 (falt i det fri)

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About the dish

A simply built dessert from the dessert chapter of "Stor kokebok" (1914), made of ready-baked meringues, cooked chocolate, almonds and whipped cream — layered in a glass dish.

How to make it

  1. 1

    Place meringues in the dish

    Place the meringues in the bottom of a glass dish.

  2. 2

    Cook the chocolate

    Cook the chocolate with the water to a thick paste, and spread it over the meringues.

  3. 3

    Almonds

    Blanch the almonds, chop them and sprinkle them over the chocolate.

  4. 4

    Whipped cream

    Whip the cream stiff and lay it over as a top layer. Chill until serving.

Changes from the original

"Baked meringues" is given as ready-made meringue shells/meringues (about 200 g). The chocolate is assumed grated or finely chopped, and "stiffly whipped cream" is given as cream whipped to a soft peak.

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Time machine – what changed?

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From19141949Modernised
To19141949Modernised
1914 (proofread, p. 465) → Modernised~90% of the text changedremovedadded
Stekte 200 g marengs (ferdigstekte marengsbunner eller små marengs). 100 gr. g mandler (skåldes og hakkes). 175 gr. chokolade 1—2 del. vand 2 1/2 del. fløte. I bunden g mørk sjokolade (revet eller finhakket). 1,5 dl vann (1–2 dl). 2,5 dl fløte (piskes stiv). Legg marengsene i bunnen av et glasfat lægges marengs, chokoladen kokes glassfat.. Kok sjokoladen med vand vannet til en tyk grøt tykk grøt, og lægges herover, mandler skoldes, hakkes fordel den over marengsene.. Skåld mandlene, hakk dem og strøes over; stivvispet fløte lægges over. strø dem over sjokoladen.. Pisk fløten stiv og legg den over som topplag. Sett kaldt til servering.

Note on Modernised

«Stekte marengs» er angitt som ferdige marengsbunner/marengs (ca. 200 g). Sjokoladen forutsettes revet eller finhakket, og «stivvispet fløte» er angitt som fløte som piskes til krem.

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Frequently asked questions

What is Hoffdessert made of?
It is made in layers in a glass dish: meringues at the bottom, then chocolate (175 g) cooked with 1–2 dl water to a thick paste, then 100 g blanched and chopped almonds, and finally 2.5 dl stiffly whipped cream.
How long does the dessert take?
Around 40 minutes in all, including cooking the chocolate paste, blanching and chopping the almonds and whipping the cream. The recipe is intended for 6 servings.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 465.
Should the chocolate paste be cooled before the cream is added?
The original text says nothing about this, but since it is a cold dessert it is practical to let the chocolate layer cool a little, so the stiffly whipped cream holds up.

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