Should the chocolate be boiled?

No. The chocolate is grated finely and dissolved in 2–3 tablespoons of water, but the mixture should not boil.

What do I do if the icing turns out too thick?

Stir in a little cold water until it reaches a suitable consistency. The icing is spread over the cake with a knife dipped in warm water, so the surface turns out even.

How do I make light icing instead?

Then you simply stir together the powdered sugar (125 g) and the water, and flavor with vanilla or lemon juice – without chocolate.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 525.

Chocolate Icing (mørk sjokolade)

Chocolate icing from Erken 1914: 125 g grated chocolate dissolved in 2–3 tbsp water, mixed with 125 g powdered sugar stirred with 1–2 tbsp water; spread on the cakes with a warm knife. Alternative light icing of powdered sugar and water with vanilla or lemon.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 525 (falt i det fri)

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About the dish

The icing that belongs with the chocolate cakes. Erken also gives the alternative of a light icing of just powdered sugar and water, flavored with vanilla or lemon.

How to make it

1
Melt the chocolate
Grate the chocolate finely and dissolve it in 2–3 tablespoons of water over low heat. It must not boil.
2
Stir the sugar
Stir the powdered sugar with 1–2 tablespoons of water and stir the mixture into the chocolate.
3
Ice the cakes
Spread the icing over the cakes with a knife dipped in warm water. If the icing is too thick, stir in a little cold water.
4
Light icing
If a light icing is wanted, simply stir powdered sugar and water together and flavor with vanilla or lemon juice.

Changes from the original

"Confectioners' sugar" has been kept as powdered sugar (sifted sugar). The quantities are unchanged; it has been clarified that the chocolate is melted gently without boiling.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 512) → 1914 (proofread, p. 525)~95% of the text changedremovedadded

~~140~~ 125 gr. ~~sjokolade, 80~~ chokolade 2—3 spiseskeer vand 125 gr. ~~flormelis, 2 eggehviter. Sjokoladen smeltes~~ flormelis 1—2 spiseskeer vand. Chokoladen rives fin med rivejern, opløses i 2—3 spiseskeer vand; skal ikke koke; flormelis utrøres med 1—2 spiseskeer vand og røres i chokoladen. — Glassuren strykes over kakerne med en ~~dampende vannkjel, irøres det siktede sukker, og litt efter~~ kniv, dyppet i varmt vand. Er glassuren for tyk, kan litt ~~tilsettes eggehvitene, inntil glasuren er tyktflytende.~~ koldt vand røres i. Kakerne kan ogsaa overstrykes med lys glassur; da røres kun sukkeret og vandet sammen, og der tilsættes som smak vanilje eller citronsaft.

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Frequently asked questions

Should the chocolate be boiled?: No. The chocolate is grated finely and dissolved in 2–3 tablespoons of water, but the mixture should not boil.
What do I do if the icing turns out too thick?: Stir in a little cold water until it reaches a suitable consistency. The icing is spread over the cake with a knife dipped in warm water, so the surface turns out even.
How do I make light icing instead?: Then you simply stir together the powdered sugar (125 g) and the water, and flavor with vanilla or lemon juice – without chocolate.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 525.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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