Chocolate Cream (Glace)

Ingredients

• 1 gill Water
• 1 1/2 cupfuls Granulated Sugar
• 1/2 cup Grated Chocolate
• 2 eggs Egg Whites
• 1 pint Milk
• 1 tablespoonful Butter
• 1/2 cup Cornstarch
• 3 eggs Egg Yolks
• 1 teaspoonful Vanilla Extract

Instructions

1. 1Prepare a Chocolate Cake following a standard recipe. (The original recipe refers to Cream Cake No. 2, but a modern chocolate cake recipe is implied). Bake the cake according to the chosen recipe's instructions. Allow the cake to cool completely before glazing.
2. 2In a saucepan, bring 1 pint milk to a boil. Stir in 1/2 cup grated chocolate, 1 1/2 cupfuls sugar, and 1/2 cup cornstarch. Boil for 5 minutes. Remove from heat and add 3 egg yolks, stirring rapidly. Return to the heat to set the eggs. Add 1 tablespoonful butter. Cool, then add 1 teaspoonful vanilla extract.
3. 3In a small saucepan, set on the fire 1 gill of water, 1 1/2 cupfuls sugar, and 1/2 cup grated chocolate. Boil until it gets thick and looks velvety. Take off the fire, and add the whites of 2 eggs, without beating. Use it hot, covering the top and sides of the cake. As it cools it grows firm.
4. 4Spread the chocolate cream filling between the layers of the cooled chocolate cake. Then, cover the top and sides of the cake with the hot chocolate glaze. Let it cool and set before serving.