{"version":"1.0","provider_name":"Recettes d\u00e9licieuses","provider_url":"https:\/\/www.gzrecipes.com\/fr","author_name":"ritaamordicucina","author_url":"https:\/\/www.gzrecipes.com\/fr\/author\/ritaamordicucina\/","title":"Le blanc et noir au chocolat messinois - Recettes d\u00e9licieuses","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"5UWaD0MudW\"><a href=\"https:\/\/www.gzrecipes.com\/fr\/ritaamordicucina\/le-blanc-et-noir-au-chocolat-messinois\/\">Le blanc et noir au chocolat messinois<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gzrecipes.com\/fr\/ritaamordicucina\/le-blanc-et-noir-au-chocolat-messinois\/embed\/#?secret=5UWaD0MudW\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Le blanc et noir au chocolat messinois\u00a0\u00bb &#8212; Recettes d\u00e9licieuses\" data-secret=\"5UWaD0MudW\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.gzrecipes.com\/content\/uploads\/sites\/4\/2025\/12\/1000277607-1-7-6941959b9a79b5-04617085.jpg","thumbnail_width":972,"thumbnail_height":1116,"description":"Le blanc et noir au chocolat messinois D\u00e9couvrez notre g\u00e2teau moelleux et gourmand, cousin proche du ProfiterolL'origine est probablement \u00e0 rechercher \u00e0 la cour de Catherine de M\u00e9dicis. En particulier chez un de ses cuisiniers, un certain Popelini, qui a cr\u00e9\u00e9 ce g\u00e2teau, dont la renomm\u00e9e ne s'est r\u00e9pandue qu'au XVIIe si\u00e8cle. En effet le g\u00e2teau l\u00e0 [\u2026]"}