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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. 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. 2

    Stir the sugar

    Stir the powdered sugar with 1–2 tablespoons of water and stir the mixture into the chocolate.

  3. 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. 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.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 525)~85% of the text changedremovedadded
125 g mørk sjokolade (revet på rivjern). 3 spiseskjeer vann (2–3 ss til sjokoladen). gr. chokolade 2—3 spiseskeer vand 125 g melis (flormelis). 2 spiseskjeer vann (1–2 ss til melisen). Riv sjokoladen fint på rivjern og løs den opp gr. flormelis 1—2 spiseskeer vand. Chokoladen rives fin med rivejern, opløses i 2–3 spiseskjeer vann ved svak varme. Den må 2—3 spiseskeer vand; skal ikke koke.. Rør melisen ut koke; flormelis utrøres med 1–2 spiseskjeer vann 1—2 spiseskeer vand og rør blandingen inn røres i sjokoladen.. Stryk glasuren chokoladen. — Glassuren strykes over kakene kakerne med en kniv kniv, dyppet i varmt vann. vand. Er glasuren glassuren for tykk, røres tyk, kan litt kaldt vann inn.. Ønskes koldt vand røres i. Kakerne kan ogsaa overstrykes med lys glasur, glassur; da røres bare melis kun sukkeret og vann sammen vandet sammen, og smakes til med der tilsættes som smak vanilje eller sitronsaft. citronsaft.

Note on Modernised

«Flormelis» er beholdt som melis (melis/siktet sukker). Mengdene er uendret; det er presisert at sjokoladen smeltes forsiktig uten koking.

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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.

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