Title: German Chocolate Torte
Categories: Cakes, Chocolate
Yield: 12 servings
6 oz Sweet chocolate
1/2 c Unsalted butter
1-1/2 c Sugar
6 Eggs; room temp
1 ts Vanilla
1-1/4 c Flour; sifted
1 c Pecans; ground
1 ts Salt
3/4 c Buttermilk
Topping:
4 oz Sweet chocolate
1 c Heavy cream
1 ts Vanilla
8 oz Shred coconut; light toasted
1 c Pecans; chopped
14 Pecans; whole
Preheat oven 350 . Grease and flour a 10-1/4 x 15" baking
pan. For the cake, melt chocolate and butter together over
hot water. Set aside to cool. Place sugar, eggs, and
vanilla in the bowl of a mixer and beat at med speed for 12
minutes. The eggs should be very pale and should form wide
ribbons when the beaters are raised. While eggs are
beating, sift together flour, pecans, salt, and soda.
Alternately add buttermilk and the chocolate mixture to dry
ingredients, then carefully fold in the beaten eggs until
everything is just mixed. Pour batter into pan and bake for
around 30 minutes or until cake tester comes out clean.
Cool on cake rack.
When completely cold, cut in half across the width and turn
out the 2 halves. Place 1 layer on your cake platter. Set
the other aside. To make topping, melt the chocolate over
warm water. Let cool somewhat then, using an electric hand
mixer, slowly add the cream. Beat continuously until
mixture is as thick as whipped cream. Flavor with vanilla.
Spread some of the filling on the bottom layer of the cake.
Sprinkle on some toasted coconut and half the chopped
pecans. Top with remaining cake layer (trim top to flatten
it if necessary). Coat cake with chocolate cream mixture.
Arrange 1-1/2" wide border of toasted coconut around the
top edge. Place the whole pecans in a row around the inside
coconut border. Leave the center of the cake plain. Press
the remaining toasted coconut and chopped pecans into the
sides of the cake. Place cake in the refrigerator to chill
until served.
