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German Chocolate Cake Recipe

Although Germany is famous for tall, multi-layered torten with alternating layers of cream, cake, fruit, nuts, beer, sausages, etc…German Chocolate Cake is decidedly the result of good-old American ingenuity. Deep, dark chocolate cake is layered with a rich filling of toasty coconut and pecans, then glazed with a slick, bittersweet chocolate icing discount wines. It’s based on a recipe using Bakers? Chocolate, a company which employed Samuel German in 1852, hence the name. The first version of German’s Chocolate Cake—of which the apostrophe is part of the original name, was created in the mid 1950’s.

This is the best version of this classic dessert by far. It’s a slight variation of the fine recipe from my pastry pal Mary Jo Thoresen, who I worked with for many years at Chez Panisse.

❤German Chocolate Cake

❤One big, tall 9-inch cake; about 16 servings

❤For the cake:

❤❤2 ounces bittersweet or semisweet chocolate chopped
❤❤2 ounces unsweetened chocolate, chopped
❤❤6 tablespoons water
❤❤8 ounces (2 sticks) unsalted butter, at room temperature
❤❤1 ? cup + ? cup sugar
❤❤4 large eggs, separated
❤❤2 cups all-purpose flour
❤❤1 teaspoon baking powder
❤❤1 teaspoon baking soda
❤❤? teaspoon salt
❤❤1 cup buttermilk, at room temperature
❤❤1 teaspoon vanilla extract

❤For the filling:
❤1 cup heavy cream
❤1 cup sugar
❤3 large egg yolks
❤3 ounces butter, cut into small pieces
❤? teaspoon salt
❤1 cup pecans, toasted and finely chopped
❤1 1/3 cups unsweetened coconut, toasted

❤For the syrup:
❤1 cup water
❤? cup sugar
❤2 tablespoons dark rum

❤For the chocolate icing:
❤8 ounces bittersweet or semisweet chocolate, chopped
❤2 tablespoons light corn syrup
❤1 ? ounces unsalted butter
❤1 cup heavy cream

❤1. Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°.

❤2. Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature krug champagne.

❤3. In the bowl of an electric mixer, or by hand, beat the butter and 1 ? cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time.

❤4. Sift together the flour, baking powder, baking soda, and salt.

❤5. Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.

❤6. In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ? cup of sugar until stiff.

❤7. Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.

❤8. Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean.

❤Cool cake layers completely.

❤While the cakes are baking and cooling, make the filling, syrup, and icing.

❤To make the filling:

❤1. Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl.

❤2. Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.)

❤3. Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature Loop Hong Kong. (It will thicken.)

❤To make the syrup:

❤1. In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.

❤To make the icing:

❤1. Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ? ounces of butter.

❤2. Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature.

❤To assemble the cake:

❤Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife.
❤Set the first cake layer on a cake plate. Brush well with syrup. Spread ? cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.

❤Repeat, using the syrup to brush each cake layer, then spreading ? cup of the coconut filling over each layer, including the top.

❤Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.

❤(It may seem like a lot of chocolate icing, but use it all. Trust me. You won’t be sorry.)
PR

你是我最有邏輯的一次決定


你是什麼人就決定了你有什麼樣的想法。

父親堅定的認為考公務員進機關單位才會有似錦前程,他也堅信的非常,只有嫁給一個有希望有前途的公務員才會有幸福的婚姻。他看到了太多的後臺和捷徑,他的經曆他的一輩子都付出在了所謂的“官場”之上。父親這樣的想法沒有錯,他們的角色決定了他們必須把社會地位看的很重,錢可以不多,社會地位必須夠高electric motor dc。很多人無法理解也無可厚非。習慣在陸地上行走的我們也無法體會到駕駛飛機翱翔天際的快感。



作為一個女孩子,大部分都想平靜、安穩、快樂幸福的過一輩子。有個愛自己的老公,有聽話可愛的寶寶,不用為錢發愁,有一個不忙不閑的工作。看起來,多麼的美好和諧。想“發大財當大官”的女人和大口喝酒大口吃肉的女人一樣稀有。似乎,從很久之前女人就被打上了溫和的烙印,溫和了太久都不知道自己的內心到底有多狂悍了。滿口的男女平等,真的到了年齡,那些商場拼搏官場廝殺的“粗活”還是希望是男人去做。男同胞勿拍磚。我也是一個典型的東方人,擁有最傳統的內心,也積極號召著“男主外女主內”的老腐朽思想。活了二十多載,一直在以幸福感為衡量生活質量的最精准標杆。很少羨慕什麼,也從不向往別人要風有風要雨有雨的生活,一直活在自己的世界裏,傻乎乎的樂呵著。真的,從小到大,我一直很疼自己,自己少什麼了想吃什麼了都趕緊屁顛屁顛的跑去買給自己。所以我的心裏那根標著幸福感的溫度計一直紅光閃爍,幸福滿滿的活了二十多載,說起來這麼矯情呢?還是那句話,你是什麼人就決定了你有什麼樣的想法。我在青春的路上一直保持高幸福感狀態前行,在即將走向婚姻的拐角沒有任何理由拋棄幸福感而選擇經濟實用型!



是的,父親說的對,也許我選擇一個公務員、選擇一個有後臺有捷徑的高幹子弟結婚是最好的。是最省力的。是最經濟的。但是我的幸福感一下子落空,看著紅了二十多年的管子突然他媽的空了,我心裏不是個滋味。就像你二十多年一直養一只狗,精心照料veuve clicquot,然後突然有一天一個人跑過來說謝謝你幫我照顧他,我現在帶走了。心裏被抽空。婚姻不該全是物質的,婚姻再殘酷也該有一絲絲的精神成分在裏面。既然我有了自己的選擇,既然我的選擇也是可以接受的,為什麼?



他們不懂我要的是什麼,雖然他們是我最親的父親母親。我尊重父母親大人的決定,但不會盲從。我相信在他們看到我眼底流出的真正快樂以後他們會懂我,我相信他們在我仔細表述我的感情我的決定我的堅定以後他們會支持我,我相信在我認真摯懇的告訴我想要什麼樣的生活以後他們會抱著我會祝福我。



獻給天下所有的女孩子:自己的人生還是要用自己的雙腳去走的,傷了痛了碰壁了也不可能讓旁人代替走下去。二十二歲以後,一定要理性一次,一定要世俗一次,一定要經濟適用一次,然後把全部的感性全部的熱情都賜予那個人cristal champagne,那個讓你決定談一次以結婚為目的的戀愛地人。因為他,是你最有邏輯的一次決定。

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