* Home-made German Chocolate Cake*



German Chocolate Cake, formerly known as German Chocolate Cake, is a layered chocolate cake with coconut and pecan frosting.The name originally came from the United States, and it can be traced back to a chocolate maker from the United States, an Englishman named Samuel Herman,who developed the baked dark chocolate formula that became used in the muffin recipe.

* ingredients :

+ cake:
°1.   (4 oz) German baker's chocolate
° Half cup water
° 2 c flour
° 1 tsp baking soda
° Half tsp salt
° 1 cup (2 sticks) softened butter
° 2 cups of sugar
° 4 eggs separated
° 1 teaspoon vanilla
° 1 cup milk
+ Freeze Coconut:
° 4 egg yolks
° 1 can (12 oz) evaporated milk
° 1-1/2 teaspoon vanilla
° 1-1/2 cup sugar
° 1 cup (1-1/2 sticks) butter
° 1 pack (7 oz) coconut
1-1/2 c chop pecans

* Methods  :

German chocolate cake:
Preheaat oven 350 degres. Cover bottoms of 3 8 or 9 around cake pans with parchment paper. Butter sides of the pans.In a large adjustable bowl, heat the chocolate and water in a tall microwave until almost melted, then stir after 1 minute. Stirring to the chocolate melts totally . Mix the flour with the baking powder and salt and put in a large bowl, use an electric mixer to beat the butter and sugar on medium speed until the froth becomes frothy, add the egg yolks one by one, and beat well after each addition, add the melted chocolate and vanilla, add the flour mixture also the milk, and stir until well blended after each addition.  In a small bowl, beat the egg whites with an electric mixer on high speed until stiff peaks are formed. Gently stir and pour the mixture evenly into the prepared pan and bake for 30 minutes.Run a small metal spoon directly on the cake layer.Let cool in the container for 15 minutes, then peel off the layer from the can on the metal rack.Removing parchment paper & let cake cool totally . Spread the coconut and walnut cream between the cake layers / over the cake
** Freeze Coconut:
and egg yolks, milk, and vanilla in a saucepan using a wire whisk until well blended.Add sugar and butter and simmer over medium heat until thick and light brown. Take off the stove.Add coconut and walnuts and mix well. Let cool to the desired consistency.This can make about 41/2 cups of frosting, enough to freeze a 3-layer cake or 36 muffins. 

Enjoy !


 

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