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Chocolate cake

A whisked sponge of eggs and sugar (beaten over hot water), flour and baking powder, cut into three layers and filled with cocoa buttercream; topped with grated chocolate and chopped pistachios or almonds. From Erken's Stor kokebok (1949), p. 608.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 608 (falt i det fri)

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About the dish

The chocolate cake is among the dessert cakes in the 1949 edition and shows the period method of a warm-whisked egg sponge rather than a creamed batter.

How to make it

  1. 1

    Whisk the egg foam

    Whisk the eggs for 10 minutes, add the sugar and set the bowl over a pan of boiling water. Whisk until lukewarm, lift the bowl off and keep whisking until thick and foamy.

  2. 2

    Mix and bake

    Fold in the flour and baking powder carefully. Bake the cake in a greased tin at low heat. Baking time is not given in the text.

  3. 3

    Make the buttercream

    Beat the washed butter, icing sugar, cocoa and egg yolks together cold into a smooth cream.

  4. 4

    Fill and decorate

    Cut the cooled cake lengthwise into 3 layers. Spread buttercream between the layers, on top and a little on the sides. Sprinkle with grated chocolate and chopped pistachios or almonds.

  5. 5

    Note on raw egg yolk

    Note: the buttercream contains raw egg yolks. Use pasteurised yolks, and avoid it for small children, pregnant women and the elderly or ill.

Changes from the original

Quantities are unchanged. Baking time is not given in the source. The last step is a safety note about the raw egg yolk in the buttercream.

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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. 608) → Modernised~83% of the text changedremovedadded
5 egg stk egg. 200 gr. sukker g sukker. 175 gr. hvetemel ½ teskje g hvetemel. 0,5 ts bakepulver. Eggene vispes 180 g smør (utvasket, til smørkrem). 100 g flormelis (til smørkrem). 2 ss kakao (til smørkrem). 2 stk eggeplommer (til smørkrem). sjokolade (revet, til å drysse over). pistasienøtter eller mandler (hakket, til å drysse over). Visp eggene i 10 minutter, tilsettes sukkeret, tilsett sukkeret og sett bollen settes i en gryte med kokende vann, vispes vann. Visp til lunkent, massen er lunken, ta bollen tas op, opp og man visper visp videre til eggedosis. Melet has i med forsiktighet, likeså bakepulveret. Stekes eggedosis.. Vend inn melet og bakepulveret forsiktig. Stek kaken i en smurt form ved svak varme. Når kaken Steketid er avkjølet, deles ikke oppgitt i teksten.. Rør utvasket smør, flormelis, kakao og eggeplommer sammen kaldt til en jevn krem.. Del den avkjølte kaken i 3 deler langsefter. Smørkrem legges mellem lagene og op lag på samt langs. Legg smørkrem mellom lagene, på toppen og litt på sidene. Smørkrem: 180 gr. utvasket smør 100 gr. flormelis 2 spiseskjeer kakao 2 eggeplommer. Alt røres koldt. Over kaken drysses reven Dryss over revet sjokolade og hakkede pistacier pistasienøtter eller mandler. mandler.. Merk: smørkremen inneholder rå eggeplommer. Bruk pasteuriserte eggeplommer, og unngå kremen til små barn, gravide og eldre eller syke.

Note on Modernised

Mengdene er uendret. Steketid er ikke oppgitt i kilden. Siste steg er et sikkerhetsråd om rå eggeplomme i smørkremen.

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Frequently asked questions

How is the egg foam made?
The eggs are whisked for 10 minutes, sugar is added and the bowl is set in boiling water until lukewarm, then whisked further off the heat.
How many layers does the cake have?
The cake is cut into 3 layers lengthwise, with buttercream between them.
What is sprinkled on top?
Grated chocolate and chopped pistachios or almonds.

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