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Wednesday, April 11, 2007

German Chocolate Cake.. My Version

I've used three different German Chocolate Cake recipies. This is the best one, I've combined all three, taking what I like best from each of them. This is what I came up with:

One big, tall 9 inch cake, about 16 servings:

For the cake:
2 oz bittersweet or semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
6 T water
8 oz unsalted butter, room temperature
1 1/4 C + 1/4 C sugar
4 large eggs, separated
2 C flour
1 t baking powder
1 t baking soda
1/2 t salt
1 C buttermilk, room temperature
1 t vanilla

For the filling:
1 C heavy cream
1 C sugar
3 large egg yolks
3 oz butter, cut into small pieces
1/2 t sald
1 C pecans, toasted and finely chopped
1 1/3 C unsweetened coconut, toasted

For the syrup:
1 C water
3/4 C sugar
2 T dark rum

For the chocolate icing:
8 oz bittersweet or semisweet chocolate, chopped
2 T light corn syrup
1 1/2 oz unsalted butter
1 C heavy cream

1. Butter two 9 inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350.
2. Melt both chocolates together with 6 T water. I microwave. Stir unti lsmooth, set aside until room temp.
3. In the bowl of an electric mixer bet the butter rand 1 1/4 C of the sugar until light and fluffy, 5 minutes. Beat the melted chocolate in, then the egg yolks, one at a time.
4. Sift together the flour, baking powder, baking soda and salt.
5. Mix in half of the dry ingredients into the creamed butter mix, then the buttermilk and the vanilla, then the rest of the dry ingredients.
6. In a metal or glass bowl, beat the egg w hites until they hold soft, droopy peaks. Beat in the 1/4 C of the sugar until still.
7. Fold 1/3 of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there is no trace of egg white visible.
8. Divide the batter into the 2 pans, smooth the tops, and bake for 45 minutes.

Cool layers completely.

While the cakes are baking and cooling, make the filling, syrup and icing.

1. Mix the cream, sugar and egg yolks in medium saucepan. Put the 3 ounces of butter, salt, toasted coconut and pecan in a large bowl.
2. Heat the cream mixture and cook, stirring constatnly until the mix begins to thicken and coats the spoon. DON'T BOIL. You'll cook the yolks. Not good for cake!!
3. Pour the hot custard immediately into the pecan-cocunut mix and stir until butter is melted. Cool.

1. In a small saucepan, heat the sugar and water until sugar melts. Remove from heat and add rum.

1. Place the 8 oz of chopped chocolate in a bowl with the corn syrup and 1 1/2 oz of butter.
2. Heat cream until just barely boiling, remove from heat and pour over chocolate. Let stand 1 minute and stir until smooth. NOTE: One time my icing didn't thicken. I don't know why. I added 2 C of powdered sugar to thicken and it was fine. Strange but true.

To assemble:
Remove cake layers from the pans and cut both layers in half horizonatly (I use dental floss)
Set the first cake layer on a cake plate. Brush will with syrup. Spread 3/4 C of coconut mix over the layer, reaching edges. Set another layer on top and repeat.

Ice the sides with chocolate icing, then pipe decorate with pastry bag and tips - my favorite part - encircle the coconut topping, pipe along sides and bottom of plate.


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