8 sponge cakes, 3 large bars of chocolate, 1/4 pint of CREAM, white of 1 egg, 3 inches of stick vanilla, 3 oz. of almonds blanched and chopped, 2 oz. of ratafia, 1/2 pint of milk. Break the sponge cakes into pieces, boil the milk and pour it over them; mash them well up with a spoon. Dissolve half the chocolate in a Saucepan with 2 tablespoonfuls of water, and flavour it with 1 inch of the vanilla, split; when the chocolate is quite dissolved remove the vanilla. Have ready a wetted mould, put into it a layer of sponge cake, next spread some of the dissolved chocolate, sprinkle with almonds and ratafias, repeat until you finish with a layer of sponge cake. Grate the rest of the chocolate, whip the CREAM with the whites of eggs, vanilla, and 1 teaspoonful of sifted sugar; sift the chocolate into the whipped CREAM. Turn the sponge cake mould into a glass dish, spread the chocolate CREAM over it evenly, and decorate it with almonds.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson