IMPORTED GERMAN CHOCOLATE RECIPES

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GERMAN CHOCOLATE PECAN PIE - DELISH.COM



German Chocolate Pecan Pie - delish.com image

This sweet, nutty, gooey pie is everything we want in a dessert. And it's no-bake, making it the best dessert for when there's no room left in the oven.

Provided by Jason Schreiber

Categories     dessert

Total Time 12 hours

Prep Time 25 minutes

Cook Time 0S

Yield 10-12 servings

Number Of Ingredients 12

1 c.

sweetened shredded coconut

1 c.

(about 4 oz.) Fisher Chopped Pecans

2/3 c.

dulce de leche

1

prebaked 9-inch pie shell

2/3 c.

semisweet chocolate chips

1/3 c.

sugar

3 tbsp.

cocoa powder, preferably Dutch processed

1/2 tsp.

Kosher salt

3

egg yolks

1 1/2 c.

whole milk

1 tsp.

pure vanilla extract

Lightly sweetened whipped cream, for serving

Steps:

  • In a small bowl, stir together the coconut, pecans, and dulce de leche. Spread 1 cup of the mixture in the bottom of the pie shell; set aside. Place the chocolate chips in a large, heatproof bowl.  In a large saucepan, whisk together the sugar, cocoa powder, and salt. Whisk in the egg yolks one at a time, then slowly whisk in the milk and vanilla extract. Bring the mixture to a boil over medium heat, whisking frequently. Boil for 2 minutes, whisking constantly. Strain the mixture over the chocolate chips and let stand for 1 minute; whisk until the chocolate has melted. Pour the custard into the prebaked pie shell and cool at room temperature for 1 hour. Scatter the remaining coconut mixture around the edge of the pie and refrigerate for at least 12 hours, until the custard has set. Serve chilled with a dollop of lightly sweetened whipped cream.

BEST GERMAN CHOCOLATE CAKE RECIPE - HOW TO MAKE GERMAN ...



Best German Chocolate Cake Recipe - How to Make German ... image

German Chocolate Cake is layered with chocolate ganache and a rich, sweet coconut and pecan filling.

Provided by Makinze Gore

Categories     birthday party    baking    dessert

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 10-12 servings

Number Of Ingredients 24

Cooking spray

3 c.

all-purpose flour 

3/4 c.

unsweetened cocoa powder

1 tsp.

kosher salt

1 tsp.

baking soda

1/2 tsp.

baking powder

1 c.

vegetable oil

1 c.

granulated sugar

3/4 c.

packed brown sugar

3

large eggs

4 oz.

German chocolate, melted, or another chocolate that is around 48% cocoa

1 tsp.

pure vanilla extract

3/4 c.

buttermilk

3/4 c.

strongly brewed coffee

2 c.

sweetened coconut

2 c.

pecans

1

(12-oz.) can evaporated milk

4

large egg yolks

1/2 c.

packed brown sugar

1/4 tsp.

kosher salt

1/2 c.

(1 stick) butter, softened and cut into cubes

1 tsp.

pure vanilla extract

2 c.

chocolate chips

1 c.

heavy cream

Steps:

  • Preheat oven to 350°. Line three 9” cake pans with parchment and grease with cooking spray. In a large bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder.  In another large bowl, whisk together vegetable oil, sugars, and eggs and whisk until incorporated, then add melted chocolate and vanilla and whisk until incorporated. Add chocolate mixture, buttermilk, and coffee to dry ingredients and mix just until combined. Divide batter evenly between prepared cake pans and bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Let cakes cool 10 minutes, then invert onto a wire baking rack and cool completely.  Meanwhile, make filling: Spread coconut and pecans onto 2 separate baking sheets. Toast in a 350° oven until coconut is golden and pecans are darkened and smell nutty, stirring halfway through. Coconut will take 10 to 12 minutes and pecans will need 15 to 18 minutes. Combine into a large bowl.  In a medium saucepan over medium heat, combine evaporated milk, egg yolks, sugar, and salt. Whisk until thickened, 8 to 10 minutes. Sauce should be able to coat the back of a wooden spoon and not run when a finger is swiped through it. Remove from heat and stir in butter and vanilla until incorporated. Pour over pecans and coconut and stir to coat. Let cool completely. Sauce will continue to thicken as it cools.  Make ganache: Place chocolate chips into a heat safe bowl. In a small saucepan over medium heat, warm heavy cream until bubbles form around the edges. Pour heavy cream over chocolate chips and let sit 1 minute, then whisk until smooth. Let cool until ganache is thick enough to spread, at least 30 minutes.  Assemble cake: Place one layer of cake onto a cake stand or serving platter. Spread ? of ganache on top and then spread ? of coconut filling on top. Top with a second layer of cake and repeat with remaining ganache, coconut filling, and cake.

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