№ 31IX. nodaļa
Šokolādu torte
Chocolate starch sponge
- Serves 8–10
- about 1¼ hours
- Melnraksts · vēl nav izmēģināts
1796Schokoladu torte.
The book gives ¼ mārciņa of chocolate, 10 eggs and 10 more yolks, 28 loti of sugar and ¾ mārciņa of starch: about 105 g chocolate, 367 g sugar and 314 g starch. We use two fifths.
Method
5 soļi- Heat the oven to 170 °C (150 °C fan). Butter a 22 cm springform tin or a 1.5 l ring mould well and dust it with the breadcrumbs, tipping out the excess.
- Put the eggs, yolks and sugar in the bowl of a stand mixer and whisk on high speed for 10–12 minutes, until very thick, pale and tripled in volume; a trail from the whisk should sit on the surface for a few seconds. This replaces the book's hour of beating by hand.
- Sift the starch. Fold in the chocolate, starch and lemon zest a little at a time with a large spoon or spatula, gently, so you keep the air in.
- Pour into the tin and bake for 35–45 minutes, until risen and springy and a skewer comes out clean. Don't open the oven in the first 25 minutes.
- Leave in the tin for 10 minutes, then turn out onto a rack to cool.
Notes
What the book says vs. what we added
10 eggs and 10 more yolks are beaten in a pot with 28 loti of fine sugar for a whole hour; the finely grated chocolate, ¾ mārciņa of fine starch and the grated peel of a lemon are beaten in a little at a time; the mould is buttered, dusted with breadcrumbs and the cake baked slowly. The mixer, oven temperature and times are ours.
No raising agent
like most tortes in this chapter, the cake rises only from the air beaten into the eggs, and there are no separately whisked whites. Beat long enough and fold gently.
Chocolate
the book uses little chocolate for so many eggs, so the cake is pale and lightly flavoured. Chocolate in 1796 came as sweetened, often spiced, tablets for drinking. For a stronger taste, use up to 80 g; finely grated chocolate keeps the batter light, melted chocolate would knock the air out.
Starch
18th-century stērķelis was usually wheat starch. Potato starch gives a very fine, slightly crumbly crumb.
Oriģināls1796
Sabersi ¼ . schokoladu it smalki, sakull 10 , un no 10 to dseltenumu ween ar 28 . smalka zukkera, sakull to wesselu stundu un tad to schokoladu, ¾ . it smalku miltu un no 1 to misu kuldams pamasam klaht, swaidi tad to ar sweestu, isbahrsti ar rihmaisi un iszeppj.
Mūsdienu rakstībā2026
Saberzi ¼ . šokolādu it , sakul 10 un no 10 to dzeltenumu vien 28 . cukura, sakul to veselu stundu un tad to šokolādu, ¾ . it stērķeļu miltu un no 1 to mizu, kuldams, pamazām klāt, svaidi tad to sviestu, izbārsti un izcepj.
Sastāvdaļas7
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| šokolādesmalki saberzta | schokolade | chocolate | ¼ mārc. |
| olas | pauti | eggs | 10 + 10 dzeltenumi |
| smalks cukurs | smalks zukkers | caster sugar | 28 lot. |
| stērķeļu milti (ciete) | stehrkelu milti | starch | ¾ mārc. |
| citrones mizanoberzta | zitrohnes misa | lemon peel | no 1 citrones |
| sviestsformas ieziešanai | sweests | butter | |
| rīvmaizeformas izbārstīšanai | rihmaise | breadcrumbs |
Paņēmieni
- saberzt
- kult
- cept krāsnī
Birkas
- torte
- šokolāde
- biskvīts
Piezīmes
- Daļskaitļi ¼ un ¾ pārbaudīti skenējumā.
- sakull 10 pautus, un no 10 to dseltenumu ween: 10 veselas olas un vēl 10 dzeltenumi.
- loht.: lots, ap 13,1 g; 28 loti ir ap 367 g. ¼ mahrz. ir ap 105 g, ¾ mahrz. ap 314 g.
- stehrkelu milti: ciete (vāc. Stärkemehl).
- ar weenu kuldams: visu laiku kuļot.
- Šokolādes daudzums pret olām un cieti ir mazs (ap 105 g pret 20 olu daļām); torte iznāk gaiša, ar vieglu šokolādes garšu. 18. gs. šokolāde bija saldināta, ar garšvielām, tāfelītēs dzeršanai.
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