Pawaru-Grahmata

№ 31VIII. nodaļa

Šokolādu karaša

Chocolate almond curd tart

  • Serves 8
  • about 2½ hours, plus cooling
  • Melnraksts · vēl nav izmēģināts

1796Schokoladu karrascha.

Modernizētslpp. 334–335 · PDF 348–349
8 porcijas

The book gives 24 or 30 eggs and 1½ korteli of milk for the curd, then 1 mārciņa of butter, ½ mārciņa each of sugar, almonds and chocolate, 24 yolks, the whites of 12 eggs and 2 spoons of lemon juice. That converts to about 480 ml milk, 420 g butter, 210 g each of sugar, almonds and chocolate, and roughly 50 eggs in all. The book allows half; we've used a sixth.

Method

6 soļi
  1. Whisk the 5 eggs with the milk and pour into a heatproof glass or stainless-steel bowl. Stand the bowl in a wide pan and pour in cold water to the level of the egg mixture. Heat gently, stirring now and then, until the mixture starts to thicken, 20–25 minutes (about 80 °C). Take it off the heat and leave for 10 minutes; it separates into firm curds and whey.
  2. Line a sieve with muslin, tip in the curds and leave them to drain for 30 minutes.
  3. Heat the oven to 170 °C (150 °C fan).
  4. In a bowl, mash the drained curd finely with the butter, then mix in the sugar, almonds, yolks, chocolate and lemon juice until evenly blended.
  5. Whisk the whites until stiff and fold them in.
  6. Pour into the pastry case and bake for 35–40 minutes, until set and slightly risen. Leave to cool before slicing.

Notes

What the book says vs. what we added

the book beats 24 or 30 eggs with milk, heats them in a pewter bowl standing in a pot of water until they thicken and set "like cheese", drains the curd, crumbles it finely with butter, sugar, ground almonds, 24 yolks, grated chocolate, lemon juice and 12 whites beaten stiff, and bakes it slowly in a pastry case with a decorated rim. The amounts are scaled; the oven temperature and the times are ours.

Pewter

don't use a pewter bowl. Old pewter can contain lead, which leaches into hot food. Glass or stainless steel does the same job.

Chocolate

chocolate in 1796 came in cakes of cocoa mass, often with sugar and spices, and was grated. Dark chocolate of 60–70 % comes close; with a less sweet chocolate, add another 10–15 g sugar.

Scale

about 50 eggs for one cake is a feast quantity, and the book itself offers half. Only 12 of the 24 whites are used, so 12 are left over in the original; scaled down, 2 whites are left over here.

The curd is the same egg cheese as in 08-017 and in the crayfish puddings (01-035, 04-021). If it is slow to separate, a squeeze of lemon juice helps (not in the book at this stage).

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