THE LEGEND OF CAMILLE MONFORT Beautiful French Opera Singer or Mysterious Vampiress?
Everyone loves a good scary story. However, stories with unfinished and uncertain endings leave more spine- chilling options for the imagination. The ever-alluring legend of Camille Monfort will raise the hair on your neck and make you wonder what may have been behind her story. In 1896, Belém, Brazil (in the Amazon), emerged as a wealthy city filled with grand luxuries due to the rubber trade. The city’s newfound affluence brought extravagance in many areas, including Theatro da Paz, which brought European culture to the jungle. However, it wasn’t until the beautiful French opera singer Camille Monfort took center stage that the city’s mystery came to light.
cast spells of desire over rich men and spread great envy among their wives. Rumors spread that her pale skin tone not only meant she was a vampiress, but her beautiful singing during concerts hypnotized her audience so she could easily feed from them. Unfortunately, her mystery was short- lived. By the end of 1896, cholera devastated Belém, taking Camille’s life at age 25. She was then buried in the Cemetery of Solitude, but many believe her tomb is empty and her death was a ruse. Stories of strange disappearances and whispered encounters surround Camille Monfort’s entire existence, making her haunting story a unique chapter in the history of vampires.
It’s said that Camille’s striking beauty and disregard for societal conventions
Fabulous Flourless Chocolate Cake
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INGREDIENTS
DIRECTIONS
• 1 cup chopped dark chocolate • 1/2 cup unsalted butter, melted • 3/4 cup granulated sugar • 1/2 cup almond flour • 1/2 cup chopped walnuts • 4 large eggs, separated • 2 tbsp cocoa powder
1. Preheat oven to 350 F and grease a springform pan with butter or nonstick spray. 2. Place chocolate in a medium bowl. Pour warm, melted butter over it, wait for 2 minutes, then stir until chocolate is melted and smooth. 3. Add sugar, almond flour, and walnuts and stir to incorporate. Stir in the egg yolks and set mixture aside. 4. In the bowl of a standing mixer fitted with the whisk attachment, whip egg whites on medium until stiff peaks form. 5. Fold 1/4 of the whipped egg whites into the chocolate batter. Repeat, 1/4 at a time, until egg whites are incorporated. 6. Pour batter into springform pan and bake for 30–35 minutes. 7. Remove from the oven and let it cool completely before removing from the pan. Dust with cocoa powder before serving.
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