A delicious sample from page 94 of The Scandinavian Heritage Cookbook, third edition. Enjoy!
| 6 oz. semisweet chocolate
3/4 c. sugar 1/3 c. flour 1 T. instant coffee powdered sugar for garnish | 3/4 c. butter
3 eggs, separated 3/4 c. chopped filberts, walnuts or pecans |
Preheat oven to 350 degrees. Butter and flour a 9-inch cake pan, preferably one with removable sides. In small saucepan over low heat, melt chocolate with butter and sugar. Set aside to cool. In a medium-sized bowl, beat egg whites until stiff. Stir egg yolks into cooled chocolate mixture. Add flour, nuts, and instant coffee. Fold in egg whites. Pour into baking pan. Bake for 35-40 minutes. Dust with powdered sugar to garnish, and cut into wedges to serve. Serves 12.
Doris Trumm
The recipe we give here — which was a big attraction at a
recent Midsommer Fest — has the distinction of traveling through the most
hands to reach this cookbook.
Originally from Doris Trumm of Toledo,
Ohio,
it was passed to Josephine Siemmons,
who gave it to Rosalie Smith,
who transferred it on to Helmi Goudreau,
who delivered it to Audrey
Richardson and Vicki Rittenhouse.
This cake, popular across Scandinavia, has a rich mocha taste. Perhaps the reason it is called the “professor’s” is that it is not an old-fashioned country-style cake, but one that will appeal to so-called educated tastes. The cake should be gooey on the inside. To gild the lily, it can be served with whipped cream.