Recipes > Desserts > Koch (with Chocolate Beguss)

Koch (with Chocolate Beguss)


  • 1 tablespoonful butter
  • 3 tablespoonfuls sugar
  • 5 eggs
  • 2 milk rolls
  • milk or cream
  • 1 cup grated nuts


Melt the butter and add the sugar and the yolks of the eggs; stir this over the fire till thick and smooth; remove and set aside to cool; soak the milk rolls without the crust in milk or cream; when soft put them with the milk over the fire and boil and stir till it forms into a smooth paste; remove from fire and when cold mix it with the above egg mixture; add the nuts and lastly the whites beaten to a stiff froth; put the mixture into a well buttered and floured dish; cover and set the dish into a deep pan of hot water, set in a hot oven and bake 1 hour; when done turn the koch onto a round dish and pour the following sauce over it:


  • 1/4 pound grated chocolate
  • 1 1/2 cups water
  • 1/2 cup sugar


Boil the chocolate with the water and sugar for 10 minutes; or boil 3/4 cup sugar with 1/2 cup water until it begins to get light brown; take from the fire, let it stand for a few minutes and then pour it over the koch.


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Desserts and Salads (1920).

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