* Ingredients :
° 2 oz. bitter sweet chopped
° 2 oz. unsweetened chocolate – chopped
° 6 tablespoons water
° eight oz. (2 sticks) unsalted butter – at room temperature
° 1 cup + 12 cups sugar
° four large eggs – separated
° 2 cups all-purpose flour
° 1 teaspoon baking powder
° 1 teaspoon baking soda
° Half a teaspoon of salt
° 1 c butter
° 1 tsp vanilla
* Preparation :
Butter a 9-inch pan, then line the bottom with a roll of parchment or wax paper. Heat oven 350 degrees.
Melt the chocolate with 6 tablespoons of water.Use double boiler and microwave oven.Stir until clean, then let it stand at room temperature.In an electric mixing bowl or by hand, lightly beat the butter and 1 cup of sugar until fluffy for about 5 minutes.One at a time, add the melted chocolate and then the egg yolk.Sieve flour with baking powder / baking soda and salt.
Mix 1\/2 of the dry components into the butter aggregate, then the curd and vanilla extract, then the relaxation of the dry components.In another glass or steel bowl, beat the egg whites until soft and thin.Beat 1/2 cup sugar until frozen.
Fold approximately a 3rd of the egg white into the cake mixture to lighten it, then upload the last egg white till no hint of the egg white is visible.
Divide mixture into organized cake pans, clean each surfaces, and bake for approximately forty five minutes, till a toothpick withinside the middle comes out clean. Cool cake layers absolutely. While the dessert is baking and cooling, prepare the filling, syrup and frosting.How to assemble the cake: Remove the cake from the mold and use a serrated bread knife to reduce each layer by 1/2.
Put the primary cake layer on a cake plate. Spread properly with syrup.Spread half a cup of coconut filling on the crust, trying to get the edges.Put another layer of cake on top.Repeat to spread the syrup on each layer of the cake, and then spread 1/2 cup of coconut filling together with the top on each layer.Brush the edges with chocolate cream, then wrap the top of the coconut lid with a decorative chocolate cream border.
German chocolate filling
° 1 cup heavy cream
° 1 cup sugar
° three large egg yolks
° three oz. butter – cut into small pieces
° Half a teaspoon of salt
° 1 C Pecans – toasted & finely chop
° 1 1/three cup unsweetened coconut – toasted
Combine the cream, sugar and egg yolks in a medium saucepan. Enter three ounces. butter, salt, toasted coconut, and pecans in a massive bowl.
Heat and cook cream mixture, stirring constantly (scraping backside whilst stirring) till aggregate starts to thicken and coats spoon (immediately studying thermometer reads a hundred and seventy degrees).
Pour the recent custard via a best mesh sieve into the coconut and pecan mixture and stir till the butter has melted. The filling can be thick and sticky.
1 cup water
Half a cup of sugar
2 tablespoons of darkish rum
Heaat :: sugar / water in a saucepan to sugar dissolves. Remove from the hearthplace and stir withinside the darkish.
Dark chocolate ganache
° eight oz. bittersweet dark chocolate – crushed in a food processor
° 2 tablespoons mild corn syrup
° 1 ounce unsalted butter
° eight oz. (1 cup) heavy cream
Put eight oz. of chopped chocolate in a bowl.
Bring cream, corn syrup, and butter to a boil in a small saucepan.Remove from the heat and pour the chocolate on top. Leave for a minute, then stir till the mixture is clean. Let it take a seat down till room temperature, approximately an hour. Chill withinside the refrigerator, stirring each five minutes, till the ganache simply starts to preserve its spreadable form and texture. Refrigerate for an hour or to obtain a tube-appropriate consistency.