Recipes By Alice Medrich and Karen Hatfield from Fine Cooking #114, pp. 82-87
Bake the classic chocolate-coconut-pecan layer cake, or dress it up as a modern glazed chocolate bombe.
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The classic Alice Medrich is a master baker and chocolate guru who’s written several books on the subject, including Bittersweet: Recipes and Tales from a Life in Chocolate. Her ultimate recipe for German chocolate cake combines a sweet, gooey, coconut-and-pecan-studded filling with three layers of light, tender chocolate cake.
The update Karen Hatfield, the co-owner and pastry chef of Hatfield’s restaurant in Los Angeles, is known for her sophisticated yet approachable desserts. Here, she offers her creative spin on the classic dessert: individual ganache-glazed chocolate cake bombes filled with decadent chocolate mousse and creamy coconut-pecan filling.