This cake is beloved throughout France and long ago won the heart of Julia Child, who called her version "Le Glorieux" (the glorious one). The original dessert wasn't entirely flourless: When McCall's magazine published a recipe by French cookbook writer Countess Mapie de Toulouse-Lautrec in 1959, the cake's dense texture led some to mistakenly call it "flourless," despite a small amount of flour. As the recipe evolved, flour was eventually left out completely.
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Serving Size: 1 to 10 serving (193 | ||
Recipe Makes: 8 to 10 serv | ||
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Calories: 303 | ||
Calories from Fat: 228 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.4g | 34 % | |
Saturated Fat 12.7g | 64 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 463.8mg | 143 % | |
Sodium 154.7mg | 5 % | |
Potassium 161.3mg | 4 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 6.3g | ||
Protein 13g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 303
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