Jane Austens Negus Recipes

Steps:

• Pour the port into a large, heatproof jug.
• Rub the lemon with the sugar llumps, then squeeze the lemon juice and strain it.
• Mix the sugar and lemon juice with the port, and add the boiling water.
• Cover the jug until the liquid has cooled a bit, then serve in glasses with a scrap of grated nutmeg.

Steps:

• Heat Port but do not let it boil. Stir in the sugar, lemon juice, grated lemon rind, cinnamon, nutmeg, and cloves. Let the mixture stand in a warm place for about 15 minutes. Pour boiling water into the warm wine and serve immediately. Garnish with grated lemon rind, if desired.

Steps:

• Gently heat all the ingredients in a small saucepan.
• Strain into a heat-proof goblet when hot.

Steps:

• Cake --
• Beat egg yolks, sugar and salt until thick and lemon-colored.
• Sift flour and cocoa together; add gradually to egg yolk mixture (batter will be quite stiff).
• Beat egg whites until foamy; add cream of tartar.
• Beat until egg whites are stiff but not dry.
• Fold egg whites gradually into egg yolk mixture.
• Spoon batter into buttered and floured 10" springform pan;
• Bake in a 325° oven 1 hour and 25 minutes, until toothpick comes out clean.
• Cool in pan 5 minutes on rack; remove springform sides.
• Invert cake on rack; remove springform bottom.
• Cool.
• Chocolate Cream --
• Beat egg yolks, sugar, and salt in a small mixing bowl until sugar is dissolved and mixture forms ribbons.
• Beat in chocolate and coffee; beat at medium speed until smooth.
• Beat in butter, 1 tablespoons at a time, beating well after each addition, until smooth and fluffy.
• Assembly --
• Cut cake horizontally into 3 layers.
• Spread about 1 cup of the chocolate cream between layers.
• Spread remaining cream on sides and top.
• Press chocolate sprinkles onto top and sides of cake.