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Chocolate and fruit cake

Egg foam, melted fat and melted chocolate are layered with biscuits and candied fruit in a tin and set in the cold overnight. From Erken's Stor kokebok (1949), p. 666.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 666 (falt i det fri)

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About the dish

A no-bake cake in which biscuits and candied fruit are bound by a rich chocolate mixture. The book suggests a glass tin, brushed with oil, so the cake can be turned out easily.

How to make it

  1. 1

    Melt fat and chocolate

    Melt the fat over steam. Dissolve the chocolate in the milk without letting it boil.

  2. 2

    Make the mixture

    Whisk the eggs with the sugar for ¾ hour. Pour in the melted fat while whisking constantly, and finally add the melted chocolate.

  3. 3

    Layer

    Brush an oblong tin, preferably glass, with cooking oil. Layer the chocolate mixture, biscuits and fruit, with chocolate at the bottom and top.

  4. 4

    Set and turn out

    Let the cake set completely and turn it out. It should stand overnight in a cold place.

  5. 5

    Note

    Note: The cake contains raw egg. Use pasteurised egg, keep the cake cold, and avoid it for pregnant women and small children.

Changes from the original

Some quantities (fat, chocolate) are rendered from unclear marks in the source and should be checked against the facsimile. A food-safety step about raw egg has been added. 'Kronolje' is rendered as cooking oil.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 666) → Modernised~78% of the text changedremovedadded
% kg. Delfiafett 250 g Delfia-fett (vegetabilsk fett) (tolket fra utydelig tegn). 2 egg stk egg. 60 gr. sukker Yi kg. g sukker. 500 g sjokolade i Yi del. melk (tolket fra utydelig tegn). 1,5 dl melk. 200 gr. Mariekjeks, g kjeks (Marie-kjeks, Butter Finger eller Pearl Pearl). 150 gr. g kandiserte frukter. matolje (til å pensle formen (kronolje)). Smelt fettet over vanndamp. Sjokoladen opløses Løs sjokoladen opp i melken uten at denne koker. Eggene vispes 34 time den koker.. Visp eggene med sukkeret og has i ¾ time. Hell det smeltede fett fettet i under stadig vispen, tilsist tilsettes visping, og tilsett til slutt den smeltede sjokolade. En sjokoladen.. Pensle en avlang form — form, helst glass — pensles av glass, med kronolje; heri legges lag vis sjokolademassen, matolje. Legg sjokolademasse, kjeks og frukter; underst frukt i lag, med sjokolade nederst og øverst sjokolade. Når øverst.. La kaken er ganske stiv, hvelves den; stivne helt, og vend den ut. Den bør stå natten over på et koldt sted. kaldt sted.. Merk: Kaken inneholder rå egg. Bruk pasteurisert egg, oppbevar kaken kald, og unngå den til gravide og små barn.

Note on Modernised

Noen mengder (fett, sjokolade) er gjengitt fra utydelige tegn i kilden og bør kontrolleres mot faksimilen. Et mattrygghetssteg om rå egg er lagt til. «Kronolje» er gjengitt som matolje.

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Frequently asked questions

Does the cake need baking?
No, it sets in the cold overnight.
Which biscuits can I use?
The book mentions Marie biscuits, Butter Finger or Pearl.

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