Comments on: Chocolate-Coconut Cake a la Francois Payard

By: Alicia

Alicia — Mon, 03 Apr 2006 10:42:28 +0000

Haven’t been to the site in a while and when I saw this posting just had to read it before anything else. I absolutely love coconut and chocolate. Bounty bars, Mounds.. anything. In fact for a bake sale at my daughters school two weeks ago I made chocolate dipped coconut macaroons.. good for Easter (or Passover) treats! Have to try this recipe! Thank you MM

By: lori

lori — Wed, 29 Mar 2006 05:21:26 +0000

I heart coconut, although I must say that when it’s paired with chocolate, I don’t like it anymore. MM, thanks for the tip on how to dry out the coconut. I’ve been using the Angel Flake coconut of Baker’s and it costs too much. Delicious, but costly. Your idea is brilliant, something that I will try.

Mila, I don’t recommend drying out the coconut in the oven. It will toast and become tan. Best to use our natural source of heat — the sun! :)

By: Mila

Mila — Wed, 29 Mar 2006 04:02:46 +0000

Dobos torte is a hungarian/austrian layer cake, using at least 6 sponge cakes, layered in between chocolate cream. Topped by caramel. Mandarin deli has a version, but it’s nice to get to make it at home too.
I like Beard Papa’s cream puffs, especially the ones with a chocolate and peanut icing.

By: Candice

Candice — Tue, 28 Mar 2006 13:21:44 +0000

Oh chocolate ganache! I think I’d end up just eating it to result in having to fail miserably at attempting to bake an actual cake. Oh, but your recipe sounds divine!

Do you have anything for a chocolate and orange flavor tandem? Not everyone enjoys the combination, but I crave for it. ;)

By: ana

ana — Tue, 28 Mar 2006 13:12:56 +0000

lovely…