Gâteau Victoire from Ready for Dessert: My Best Recipes by David Lebovitz

  • dark rum
  • heavy cream
  • eggs
  • dark chocolate
  • EYB Comments

    Can substitute Cognac or port for rum.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Cognac or port for rum.

  • fprincess on February 15, 2011

    Another straightforward recipe which has the originality of not requiring butter or flour. I skipped the water bath altogether and cooked it at 212F in the oven for approx. 1 hour and 15 minutes, then about 15 min at 230F until the center set. As David recommends, because of its very light texture, it's easier to cut it with dental floss.

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