A classic confection: German Chocolate Cake

German Chocolate Cake.
A classic.  Deliciously decadent patisserie.
Chocolatey components re-interpreted
and de-constructed. The art of patisserie.
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Classic German Chocolate Cake
Parchment paper
2 packages sweet chocolate baking bars
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Preheat oven to 350°F.
Lightly grease 3 (9-inch) round cake pans–line bottoms with parchment paper, and lightly grease paper. Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through.
Combine flour and next 2 ingredients in a medium bowl. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans. Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour).
Spread Coconut-Pecan Frosting between layers and on top and sides of cake. Trim with coconut and extra pecans.
Try chocolate dipped whole pecans.
The art of de-construction…
German Chocolate Cake Sundae
1 cup unsweetened wide-flake coconut chips (2 ounces)
3/4 cup pecan halves (2 ounces)
1 cup granulated sugar
2 tablespoons light corn syrup
3/4 cup heavy cream
1 teaspoon pure vanilla extract
Pinch of sea salt
2 pints coconut ice cream
1 cup coarsely crumbled chocolate wafer cookies
Preheat the oven to 350°F. Spread the coconut and pecans in 2 separate pie plates. Toast the coconut for 5 minutes and the pecans for 10 minutes, until the edges of the coconut start to brown and the pecans are fragrant. Let the coconut and pecans cool, then coarsely chop the pecans. Meanwhile, in a large saucepan, combine the granulated sugar with the light corn syrup and 2 tablespoons of water and bring to a boil, stirring to dissolve the sugar. Wash down the side of the pan with a wet pastry brush. Cook the syrup over moderately high heat without stirring until a deep amber caramel forms, about 5 minutes. Remove from the heat and carefully add the cream. When the bubbles subside, stir to combine. Add the vanilla and salt and let cool slightly. Stir in the toasted pecans and all but 1/4 cup of the toasted coconut chips.
Scoop the ice cream into 6 glasses and sprinkle with half of the cookie crumbs. Top with the warm caramel sauce and the remaining cookie crumbs and coconut. Serve.
NOTE:  The caramel sauce can be refrigerated overnight. Reheat in the microwave, then stir in the pecans and coconut.
The art of re-interpretation
German Chocolate Bundt Cake
For the Streusel:
1/4 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons chilled butter or stick margarine, cut into small pieces
1/3 cup flaked sweetened coconut
1/3 cup chopped pecans
For the Cake:
Cooking spray
1 tablespoon granulated sugar
1/2 cup unsweetened cocoa
1 ounce sweet baking chocolate
1/2 cup boiling water
1 1/2 cups granulated sugar
1/3 cup butter or stick margarine, softened
2 teaspoons vanilla extract
2 large egg whites
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
For the Glaze:
1 cup powdered sugar
1 tablespoon butter or stick margarine
4 teaspoons fat-free milk
Preheat oven to 325°F.  To prepare streusel, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour and brown sugar in a small bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in coconut and pecans.  To prepare cake, coat a 12-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set aside. Combine cocoa and baking chocolate in a small bowl; add boiling water, stirring until chocolate melts.
Set aside.
Combine 1 1/2 cups granulated sugar and
1/3 cup butter at medium speed of a mixer until well-blended (about 5 minutes). Add vanilla and egg whites, 1 at a time, beating well after each addition. Lightly spoon 2 cups flour into dry measuring cups; level with a knife.
Combine 2 cups flour, baking powder, baking soda, and salt, stirring well with a whisk.
Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in cocoa mixture. Spoon half of batter into prepared pan; top with streusel. Spoon remaining batter over streusel. Bake at 325°F for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan. Cool completely.  To prepare glaze; combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.
 
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This entry was posted in bakery, bistros, candy, Chalkboard Collection, chocolate, desserts, LED Specials Board, National Food Holiday, patisserie and tagged , , , , , . Bookmark the permalink.

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