français term (edited): Coeur de negre

Annie PERRIER-ROBERT, Dictonnaire de la gourmandise:

« Cœur de nègre : entremets froid d'une grande légèreté, constitué d'une crème au chocolat (chocolat, beurre, jaunes d'œufs) froide dressée en cœur et cernée à sa base de biscuits « du type Paille d'Or » »
(http://books.google.nl/books?id=gk2xWRx5sgIC&pg=PT341&lpg=PT...

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Note added at 1 uur (2014-10-24 19:48:12 GMT)
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Cf. Maria Luisa Mayer Modena, Traces of Cannibalistic Instinct in Food Denomination :

"The important racial motivation which has been mentioned is certainly the source of the name of a sweet that occurs
in English, Italian, French and German (I cannot yet assert that there is a single origin or whether there has been parallel creation) which is: Moor's head, Mohrenkopf10, Tete de Nègre8, Testa di Moro; these are names given, in different countries, to a mound-shaped chocolate (or chocolate covered cake) with a
soft center.
It is hardly necessary to stress the importance of the head in cannibalism and the same can be said about the heart: in French, again with racial motivation, we find the name, coeur de negre »Negro's heart«, once more for a sweet (this time
heart-shaped) covered with chocolate*."
(http://www.google.nl/url?sa=t&rct=j&q=&esrc=s&source=web&cd=...

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Note added at 3 uren (2014-10-24 21:17:38 GMT)
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NB :

Tête de nègre - "mound-shaped"
Cœur de nègre - "heart-shaped", « dressée en cœur »

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Note added at 3 dagen3 uren (2014-10-27 21:44:22 GMT)
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Maria Luisa Mayer Modena : « Cœur de nègre [...] dressée en cœur » Annie Perrier-Robert : "Tete de Nègre [...] mound-shaped" ; "coeur de negre [...] heart-shaped"
Charles Dunoyer : « Je n’impose rien; je ne propose rien: j’expose »