CHOCOLATE CAKES
Small cakes for which a quantity of grated chocolate is required are rather troublesome to make, owing to the time taken to grate the chocolate. A good plan is to place the chocolate on a plate over a pan of boiling water before beginning to make the cake. By the time the butter and sugar are “creamed” together the chocolate will have melted and maj r be beaten in with the other ingredients. This method saves a considerable amount of time and is as successful as that of grating the chocolate.
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Bibliographic details
Dominion, Volume 26, Issue 98, 19 January 1933, Page 4
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93CHOCOLATE CAKES Dominion, Volume 26, Issue 98, 19 January 1933, Page 4
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