dessert · Unspecified
"1929 Gateau au Chocolat" aka Depression Chocolate Cake Recipe
A cake centered on egg, sugar, milk, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 12 servings
- 1 item 1 whole egg
- 1 cup 1 cup sugar
- 1 cup 1 cup milk
- 1 cup 1 1/2 cup all-purpose flour
- 1 teaspoon 1 teaspoon baking soda
- 3 ounce 3 oz bittersweet chocolate (70 g)
- 2 tablespoon 2 tablespoons unsalted butter
Equipment
Mixing bowl + Cake pan
How to make it
- 1
Heat the oven to 350°F and prepare the appropriate pan.
- 2
Whisk together sugar, all-purpose flour, and baking soda. In a second bowl, combine egg, milk, and butter.
- 3
Fold the wet mixture into the dry mixture just until combined; incorporate bittersweet chocolate.
- 4
Bake until the center springs back and a tester comes out without wet batter. Cool before serving.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers until steaming throughout.
Dietary & allergen notes
Suitable for: peanut-free, sesame-free, soy-free, tree-nut-free, vegetarian.
Contains egg, milk, and wheat. Packaged ingredients can vary, so check labels and cross-contact information.
