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Permalink Chapter: four  

Preparation continues ...


Step 4

When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.

Step 5

Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.

Preparation and cooking times

 
Prep 30 40 mins


Cook
1 hr min 1 hr 30 mins
 
Plus baking and cooling time
 
Cuts into 14 slices

Page 4

Permalink Chapter: four  

German Chocolate Cake

A favorite recipe of many for this delicious dessert.


Ingredients

1 package (4 ounces) German sweet chocolate
1/2 cup water
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk


FROSTING

1 cup sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks, beaten
1-1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract


ICING

1/2 teaspoon shortening
1 square (1 ounce) semisweet chocolate
 
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