三层巧克力蛋白杏仁饼干蛋糕
弗朗索瓦·佩拉德(FrançoisPayard), of Manhattan's Payard Patisserie & Bistro, layers chewy coconut cake with silky chocolate ganache. The beauty of the recipe is its simplicity: It has only six ingredients.美丽的甜点
2004年12月
弗朗索瓦·佩拉德(FrançoisPayard), of Manhattan's Payard Patisserie & Bistro, layers chewy coconut cake with silky chocolate ganache. The beauty of the recipe is its simplicity: It has only six ingredients.美丽的甜点
我制作的最好的巧克力蛋糕之一。椰子和巧克力的结合都令人上瘾。这是一个非常珍贵的食谱,具有精美的味道