3/15/2015
German Chocolate Torte
(for cake)
6oz sweet chocolate
1 stick unsalted butter
1 1/2 cups granulated sugar
6 eggs, at room temperature
1 t vanilla extract
1 1/4 cups sifted all purpose flour
1 cup ground pecans
1 t salt
1/4 t baking soda
3/4 cup buttermilk
(for frosting)
4 oz sweet chocolate
1 cup heavy cream
1 t vanilla extract
8 oz shredded coconut, lightly toasted
1 cup chopped pecans
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Grease and flour a 10 1/4" x 15" baking pan.
*Melt the chocolate and butter together over hot water.
*Set aside to cool.
*Place the sugar, eggs, and vanilla in the bowl of a mixer and beat at medium 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 the buttermilk and the chocolate mixture to the dry ingredients, then carefully fold int he beaten eggs until everything is just mixed.
*Pour the batter into the prepared pan and bake for around 30 minutes or until a cake tester comes out clean.
*Cool the cake on a cake rack.
*When cake is completely cold, cut in half across the width, and turn out the 2 halves.
*Place 1 layer on uyour cake platter.
*Set the other aside.
(for frosting)
*Melt the chocolate over warm water.
*Let the chocolate cool somewhat, then -- using an electric hand mixer -- slowly add the cream.
*Beat continuously until the mixture is as thick as whipped cream.
*Flavor with vanilla.
(finishing)
*Spread some of the filling on the bottom layer of the cake.
*Sprinkle on some toasted coconut and half the chopped pecans.
*Top with the remaining cake layer.
*Coat the cake with the chocolate cream mixture.
*Arrange a 1 1/2" wide border of toasted coconut around the top edge and into the sides of the cake.
*Fill the center with chopped pecans.
*Place cake in the refrigerator to chill until needed.
-makes 12 to 15 or more-
Note: I adapted this recipe from "The Joy of Chocolate".
(for cake)
6oz sweet chocolate
1 stick unsalted butter
1 1/2 cups granulated sugar
6 eggs, at room temperature
1 t vanilla extract
1 1/4 cups sifted all purpose flour
1 cup ground pecans
1 t salt
1/4 t baking soda
3/4 cup buttermilk
(for frosting)
4 oz sweet chocolate
1 cup heavy cream
1 t vanilla extract
8 oz shredded coconut, lightly toasted
1 cup chopped pecans
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Grease and flour a 10 1/4" x 15" baking pan.
*Melt the chocolate and butter together over hot water.
*Set aside to cool.
*Place the sugar, eggs, and vanilla in the bowl of a mixer and beat at medium 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 the buttermilk and the chocolate mixture to the dry ingredients, then carefully fold int he beaten eggs until everything is just mixed.
*Pour the batter into the prepared pan and bake for around 30 minutes or until a cake tester comes out clean.
*Cool the cake on a cake rack.
*When cake is completely cold, cut in half across the width, and turn out the 2 halves.
*Place 1 layer on uyour cake platter.
*Set the other aside.
(for frosting)
*Melt the chocolate over warm water.
*Let the chocolate cool somewhat, then -- using an electric hand mixer -- slowly add the cream.
*Beat continuously until the mixture is as thick as whipped cream.
*Flavor with vanilla.
(finishing)
*Spread some of the filling on the bottom layer of the cake.
*Sprinkle on some toasted coconut and half the chopped pecans.
*Top with the remaining cake layer.
*Coat the cake with the chocolate cream mixture.
*Arrange a 1 1/2" wide border of toasted coconut around the top edge and into the sides of the cake.
*Fill the center with chopped pecans.
*Place cake in the refrigerator to chill until needed.
-makes 12 to 15 or more-
Note: I adapted this recipe from "The Joy of Chocolate".
Labels: Chocolate Torte recipe, German Chocolate Torte recipe, torte recipe
