[Sca-cooks] History -- pecan pie recipe
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Thu Nov 19 15:08:28 PST 2009
On Nov 19, 2009, at 5:57 PM, Johnna Holloway wrote:
> I did a quick survey of what they called in various cookbooks.
> Desserts by the Yard-- Flourless Chocolate Cake
> Chocolate by Le Cordon Bleu -- ditto
> NYTimes Dessert Cookbook-- ditto
> Cake, frosting & fillings -- ditto
> The Hudson River Valley Cookbook -- Martin's Incredible Flourless Chocolate Cake with English Custard Sauce.
> Joy of Cooking (1997)-- Flourless Chocolate Decadence
> Chocolate Holidays by Alice Medrich-- the ultimate flourless chocolate cake
> One of the first recipes that I remember for these was Julia Child's Le Gateau Victoire Chocolat, Mousseline which appeared in Julia Child & Company in 1978. It was described as
> "Chocolate mouse dessert cake." No flour, no starch... just chocolate, rum, coffee, eggs, whipping cream and vanilla. "a dessert confection"
I usually see them described as flourless gallettes, which in classical French baker's terminology is a flat cake, as distinguished from, say, a sponge cake made from paté Genoise, for example.
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