s INSIDE-OUT GERMAN CHOCOLATE CAKE **** s   



Yields: 0


Ingredients


 
Instructions
Instructions:
***
joellyn made this for my birthday, it tasted great but was a real pain
to make
***
"I had the pleasure of spending a few days in the quaint town of
Waitsfield, Vermont, where I stopped at the Bridge Street Bakery,"
says Morella Dewey of Ramsey, New Jersey. "Owner and chef Mary Laulis
was delightful, and her "inside-out" German chocolate cake was
absolutely fantastic. I would love to prepare this dessert for family
and friends, so I hope you can obtain the recipe."

Active time: 1 1/2 hr Start to finish: 4 1/2 hr

The chef uses Valrhona cocoa powder in her cake, but other
Dutch-process cocoa powders work equally well. The filling is made
from sweetened condensed milk that is cooked in a water bath in the
oven until it caramelizes. While the milk is baking, you can prepare
your glaze.

click photo to enlarge
For cake layers
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup whole milk
6 tablespoons unsalted butter, melted
1 large egg
1 large egg yolk
3/4 teaspoon vanilla
1/8 teaspoon almond extract
3/4 cup boiling-hot water
For filling
7 oz sweetened flaked coconut
4 oz coarsely chopped pecans (1 cup)
14-oz can sweetened condensed milk
1 tablespoon vanilla

For glaze
2 1/2 sticks unsalted butter
10 oz fine-quality semisweet chocolate, finely chopped
3 tablespoons light corn syrup

Special equipment: 3 (9-inch) round cake pans




Make cake layers:
Preheat oven to 350F and oil cake pans. Line bottoms of pans with
rounds of parchment or wax paper. Sift together sugar, flour, cocoa
powder, baking powder, baking soda, and salt into a large bowl. Whisk
together whole milk, butter, whole egg, yolk, vanilla, and almond
extract in another large bowl until just combined. Beat egg mixture
into flour mixture with an electric mixer on low speed, then beat on
high speed 1 minute. Reduce speed to low and beat in water until just
combined (batter will be thin). Divide batter among cake pans (about 1
1/2 cups per pan) and bake in upper and lower thirds of oven,
switching position of pans and rotating them 180 degrees halfway
through baking, until a tester comes out clean, 20 to 25 minutes
total.
Cool layers in pans on racks 15 minutes. Run a thin knife around edges
of pans and invert layers onto racks. Carefully remove parchment or
wax paper and cool layers completely.

Make filling:
Reduce oven temperature to 325F.

Spread coconut in a large shallow baking pan and pecans in another.
Bake pecans in upper third of oven and coconut in lower third,
stirring occasionally, until golden, 12 to 18 minutes. Remove pans
from oven.

Increase oven temperature to 425F.

Pour condensed milk into a 9-inch deep-dish pie plate and cover
tightly with foil. Bake milk in a water bath in middle of oven 45
minutes. Refill baking pan with water to reach halfway up pie plate
and bake milk until thick and brown, about 45 minutes more. Remove pie
plate from water bath.

Stir in coconut, pecans, and vanilla and keep warm, covered with foil.

Make glaze while milk is baking:
Melt butter in a 3-quart saucepan. Remove pan from heat and add
chocolate and corn syrup, whisking until chocolate is melted. Transfer
1 cup glaze to a bowl, reserving remaining glaze at room temperature
in pan. Chill glaze in bowl, stirring occasionally, until thickened
and spreadable, about 1 hour.

Assemble cake:
Put 1 cake layer on a rack set over a baking pan (to catch excess
glaze). Drop half of coconut filling by spoonfuls evenly over layer
and gently spread with a wet spatula. Top with another cake layer and
spread with remaining filling in same manner. Top with remaining cake
layer and spread chilled glaze evenly over top and side of cake. Heat
reserved glaze in pan over low heat, stirring, until glossy and
pourable, about 1 minute. Pour glaze evenly over top of cake, making
sure it coats sides. Shake rack gently to smooth glaze.

Chill cake until firm, about 1 hour. Transfer cake to a plate.

Cooks' notes:
Cake keeps, covered and chilled, 3 days. Bring to room temperature
before serving.

For easier handling when assembling cake, place bottom layer on a
cardboard round or the removable bottom of a tart or cake pan.

Makes 12 servings.
Gourmet
You Asked For It
March 2000
Mary Laulis
Bridge Street Bakery, Waitsfield, VT



Notes:
********** RECIPE ENDS ********

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