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

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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