Here is a new recipe......
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Here is a new recipe......
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While watching The Chew a while back this cake was made.  I printed it out and I am planning on making it but I have not yet had a chance.  I figured I would post it just in case someone wa
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Forums » Baking Forums » Chocoholics Anonymous » Here is a new recipe......

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Forums  »  Baking Forums  »  Chocoholics Anonymous  »  Here is a new recipe......

Here is a new recipe......

posted at 8/19/2012 3:58 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
While watching The Chew a while back this cake was made.  I printed it out and I am planning on making it but I have not yet had a chance.  I figured I would post it just in case someone wanted to make it before I got a chance to "review" it.  Please let me know if it is worth going off my intended diet to try this...;)
Julia Baker's German Chocolate Soufflé Cake.
For the cake:
12 ounces fine dark chocolate (62-68% cocoa)
2 Tb cocoa powder
1 Stick unsalted butter
8 egg yolks (reserve whites)
1 Cup coconut oil
3/4 Cup sugar
1 Cup sweetened flaked coconut
1 Cup chopped pecans
For the coconut-pecan custard:
1 cup evaporated milk
1 Cup sugar
3 egg yolks
1/2 Cup unsalted butter
1 tsp vanilla
1 Cup sweetened flaked coconut
1 Cup chopped pecans
For the decor:
Powdered sugar
Cocoa powder
Chocolate Ganache:
1 Cup heavy cream
1 Cup dark chocolate chips
Whipped cream
1 Cup heavy cream
sugar to taste


Pre heat oven to 350 degrees F.
Butter and flour a 9" springform pan. Set aside

In a saucepan combine all ingredients for Coconut-pecan filling except coconut and pecans.
Cook and stir over medium heat until thick, about 12 minutes.
Stir in coconut and pecans and beat until thick. Set aside to cool.

Melt chocolate, butter, coconut oil and cocoa powder together over a double boiler.
In a stand mixer or with hand mixer beat 8 egg yolks and 3/4 Cup of sugar until pale yellow.
Using  a stand mixer or hand mixer beat 8 egg whites and 1 Tb sugar until firm peaks form.
fold 1/3 of the chocolate mixture into the yolks, then 1/3 of the whites, then more chocolate, and more of the whites.  Fold in 2 Cups of the coconut pecan mixture.  do not over mix.
Pour batter into prepared pan.
Bake 40 to 45 minutes.
Remove from oven and let rest until room temperature.
Remove spring form and using a fine sieve dust the top of the cake with powdered sugar and cocoa powder.
Cut slices of cake and drizzle with Chocolate ganache and a dollop of the whipped cream.

The recipe as written also called for
Coconut Milk, 1 can, refrigerated overnight.  that gets whipped until thick and served with the cake.  I think it sounds wonderful but a bit unnecessary as there is whipped cream and ganache on the cake.  But if you wold like to add it just whip the Coconut Milk until it is thick.  It must be refrigerated at least 2 hours over night is better.

When I get around to making this I will let y'all know!



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