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German Chocolate Soufflé Cake
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| Julia Baker's German Chocolate Souffle Cake skill level easy time 30-60min servings 8 to 10 cost $ Contributed by: Julia Baker This cake is a little tricky to make but it's so good you won't mind putting in the extra effort. ingredients For the Cake:12 ounce Fine Dark Chocolate (62-68% cocoa mass)2 tablespoons Cocoa Powder1 Stick Unsalted Butter8 Egg (Separate Yolks from Whites)1 cup Coconut Oil3/4 cup Sugar (Use an additional 1 tablespoon for whipping egg whites)1 cup Sweetened Flaked Coconut1 cup Chopped PecansFor the Coconut-Pecan Custard:1 cup Evaporated Milk1 cup Sugar3 Egg Yolks1/2 cup Unsalted Butter1 teaspoon Vanilla1 cup Sweetened Flaked Coconut1 cup Chopped PecansFor the Decor:Powdered SugarCocoa PowderFine Sieve for dusting top of cake when coolFor the Sauce and Cream:Chocolate Ganache to spoon on top of cake before serving1 cup Heavy Cream1 cup Fine Dark Chocolate Chips (58-60% cocoa mass)1 cup Heavy Whipping CreamPowdered Sugar to sweeten cream to tasteFor the Coconut Milk Whipped Cream:1 can of Coconut Milk (Refrigerated for at least 2 hours or overnight)Sifted Powdered Sugar for sweetening kitchenware Springform Pan Hand Mixer Mixing Spoon Mixing Bowl | |
| Liquid Measuring Cup | |
| Measuring Cup, (set) | |
| Measuring Spoons | |
| stepsingredients per stepinstructions Preheat oven to 300 degrees F. Butter and flour a 9" springform pan. Set aside. | |
| 1 cup | Evaporated Milk |
| 1 cup | Sugar |
| 3 | Egg Yolks |
| 1/2 cup | Unsalted Butter |
| 1 teaspoon Vanilla In a saucepan, combine all coconut-pecan filling ingredients except the coconut and pecans. Cook and stir over medium heat until thick, about 12 minutes. | |
| 1 cup | Sweetened Flaked Coconut |
| 1 cup Chopped Pecans Stir in coconut and pecans. Beat until thick. Set aside to cool. Melt chocolate, butter, coconut oil, and cocoa powder together over a double boiler. | |
| 12 ounce | Fine Dark Chocolate, (62-68% cocoa mass) |
| 2 tablespoons | Cocoa Powder |
| 1 Stick | Unsalted Butter |
| 1 cup | Coconut Oil Using a standing or hand mixer, beat yolks with sugar until thick and pale yellow. |
| 8 | Egg, (yolks) |
| 3/4 cup Sugar Using a standing or hand mixer, beat whites to form soft peaks. Add 1 tablespoon sugar to whites and beat until firm peaks. | |
| 1 tablespoon | sugar |
| 8 Egg (whites) Fold 1/3 chocolate into yolks, then 1/3 whites, more chocolate, more whites, more chocolate, and finish the whites and 2 cups of the coconut-pecan filling. Do not over mix. | |
| Powdered Sugar | |
| Cocoa Powder | |
| Fine Sieve for dusting top of cake when cool Pour batter into prepared spring form pan. Place in oven and bake 40-45 minutes. Remove from oven and let rest until room temperature. Remove spring form and using a fine sieve, dust top of cake lightly with powdered sugar and then cocoa powder. | |
| 1 cup | Heavy Cream |
| 1 cup Heavy Whipping Cream Cut slices of cake then drizzle with chocolate sauce and add a dollop of whipped cream on the side. | |
| 1 cup | Fine Dark Chocolate Chips, (58-60% cocoa mass) |
Powdered Sugar to sweeten cream to taste For the Chocolate Sauce: Boil cream in sauce pan.
1 can of Coconut Milk (Refrigerated for at least 2 hours or overnight) Add chocolate chips and whisk until smooth. Sweeten with powdered sugar. Serve warm.
Sifted Powdered Sugar for sweetening For the Whipped Cream: Whip cream with whisk or mixer until desired firmness.
Sweeten (if desired) with powdered sugar. Serve on side of cake.
© 2012 ABC Television / the chew
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