The fine, feathery crumb of this dessert, which is on the lighter side of chocolate cakes, is balanced by a slather of glossy, fudgy frosting A topping of shredded coconut provides additional richness and texture Make it the day before serving; its flavor only improves overnight.
NYT Cooking: In Catalonia, many of the rice dishes are made with short grain rice. The pillowy texture of the short grains reminds me of tapioca, with a grainier bite. Short grain rice is also starchier than long grain, which helps the eggs bind the custard. Combining whole eggs and yolks would make the flan rich and light.
Apple Kuchen with Honey and Ginger | New York Times Food Section | Baking | Apples http://cooking.nytimes.com/recipes/1017685-apple-kuchen-with-honey-and-ginger?smid=ig-nytfood&smtyp=cur&utm_source=soldsie&utm_medium=referral&utm_campaign=161011_recipe%3Aapplekuchen