As we all know recipes are what make up food taste a certain way. It’s what helps us distinguish a chocolate brownie from a “blondie” brownie. There are often times where people come up with their own recipes which make the dish “theirs”, separating their product from someone else’s. This is shown in the article Recipe Redux: Evelyn Sharpe’s French Chocolate Cake, 1969. Apparently there is a recipe for French chocolate cake that doesn’t require any flour! This is a revolution all in itself because usually bakers use flour as in an ingredient in baking cakes.
Amanda Hesser, the writer of the article, explains how she began writing the column five years ago. As time progressed she came across various recipes that transformed over the years. The best example of this is the French chocolate cake.existing recipes to make them my own.
This is very intresting, I was unaware that cake could stick together without flower.
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