Page 92 - Through a glass brightly

Keep smiling, everyone, and look after yourselves
From Janet at 15.13
To all who want to remember our night with Miss Mayer and her Belgian chocolate cake here it is
8 oz biscuits preferably petit beurre
8 oz butter (I suspect unsalted but not specified)
8oz pure chocolate preferably plain
2 tablespoonsful sugar
2 eggs
Almonds or nuts and/or glace cherries and/or mixed candied peel
Melt chocolate over hot water Melt butter in saucepan
Break biscuits into small pieces
Mix all in a bowl while chocolate and butter are still warm. Grease and line tin. Leave to set for several hours preferably in fridge.
It sounds so simple but was quite exotic in the early 60s!
From Mag P. at 15.13
I was not there but this sounds like a chocolate ganache rather than a cake.
From Janet at 16.10
Yes I agree but when we ate it and I wrote it down in early 1960s we did not know the word ganache and so that is what it is called in my very tatty recipe book!
We were not used to such terms in those days - Elizabeth David had possibly just written her book and
I don't think Fanny Craddock was on TV then!
I do remember though how much we loved it!
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