Well,
not quite mon amour, but I solemnly promise myself -and to the world- that this is the last recipe having chocolate in it, at least for this year! And the reason why I have tortured myself tasting the chocolate mixtures like a thousand times (and hey, cocoa is a mild drug, ask the many chocoholics out there!) is that the dessert I will present you today has the name of Versailles in it, it's a "Versaillais au chocolat". Logically it deserves the place of honor in my blog and therefore I was more than ready to sacrifice myself and my kitchen (now partially redecorated with real chocolate splashes) in the name of Versailles puritanism. See how brave am I?
No one really knows who created this rich dessert for the first time, but considering that cocoa was so rare and, by consequence, so fashionable at the Versailles court (introduced from Spain by
Anne of Austria, the wife of Louis XIII, and then continuing to gain in fame until its biggest fan,
Louis XV, who, btw, left us a hot chocolate recipe written by his own royal hand) it really was no surprise that one of the many chocolatiers that Versailles had came up with this invention, presented it at the court and won the posterity's heart. It's also called "Trianon au chocolat", "Royal au chocolat" or "Croustillant au chocolat" (chocolate crispy cake).
