Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Chocolate Sauce

Erken's chocolate sauce (1914): 4 dl water, 30 g sugar, and 120 g grated chocolate brought to a boil, thickened with 30 g rice flour stirred in cold water, simmered 5 minutes, strained, and flavored with 1 tbsp cognac/rum and 1 tsp vanilla powder.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 501 (falt i det fri)

Be the first to rate

About the dish

From "Dessert sauces" in Erken's "Stor kokebok" (1914). A water-based, flour-thickened chocolate sauce — common before cream-based chocolate sauces became the rule.

How to make it

  1. 1

    Bring to a boil

    Stir the water, sugar, and grated chocolate over the heat until it boils.

  2. 2

    Thicken the sauce

    Stir the rice flour into 2 tablespoons of cold water and thicken the sauce with it.

  3. 3

    Simmer

    Let the sauce simmer for 5 minutes.

  4. 4

    Strain and flavor

    Strain the sauce and stir in the cognac (or rum) and vanilla powder.

Changes from the original

Measurements are converted to deciliters and grams. The original mentions cognac in the ingredient list and rum in the method; here cognac (or rum) is used. Rice flour is kept, but cornstarch can be used.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 501) → 1949 (korrekturlest, s. 577)~48% av teksten endretfjernetlagt til
4 del. vand dd. vann 1 spiseske konjak spiseskje konjakk 1 teske teskje vaniljepulver 30 gr. rismel potetesmel 30 gr. sukker 120 gr. reven chokolade. Vand, sjokolade. Vann, sukker og chokolade sjokolade røres over ilden, varmen til det koker, jevnes med rismelet, potetesmelet, utrørt med 2 spiseskeer spiseskjeer koldt vand; smaakok vann; småkok i 5 minutter. Siles og irøres rum rom og vaniljepulver.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the sauce cook?
Water, sugar, and grated chocolate are stirred over the heat until it boils. After it has been thickened with rice flour stirred in 2 tablespoons of cold water, the sauce should simmer for 5 minutes. Total time is about 15 minutes.
What is used to thicken the sauce?
30 g rice flour, stirred in 2 tablespoons of cold water. Stir it in when the sauce boils, and let it simmer on for 5 minutes.
Should cognac or rum be used?
The ingredient list gives 1 tablespoon of cognac, while the method says rum is stirred in at the end together with the vanilla powder – so both are used interchangeably in the 1914 original. The spirit and the vanilla are added after the sauce has been strained.
How many servings does the recipe make?
The recipe is calculated for 6 servings and is found in Henriette Schønberg Erken's "Stor kokebok" (1914), p. 501.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!