The German Chocolate Cake That Made America Melt скачать в хорошем качестве

The German Chocolate Cake That Made America Melt

Kitchen Tools I Cook With: https://amzn.to/47KTh6J Some links are affiliate links, which means I may earn a small commission at no extra cost to you. --- Ingredients for the Cake: ▪️ Chocolate – 1 bar (4 oz, 100 g) ▪️ Water – 1/3 cup (80 ml) ▪️ Eggs – 3 ▪️ All-purpose flour – 1 & 1/3 cups (160 g) ▪️ Baking soda – 2/3 tsp ▪️ Salt – a pinch ▪️ Buttermilk – 2/3 cup (160 ml) or substitute with 160 ml of milk mixed with 2 teaspoons of lemon juice or regular/apple vinegar (9%) ▪️ Unsalted butter, softened – 2/3 cup (150 g) ▪️ Sugar – 1 & 1/3 cups (260 g) Ingredients for the Frosting: ▪️ Egg yolks – 3 ▪️ Evaporated milk – 1 cup (240 ml) ▪️ Sugar – 1 cup (200 g) ▪️ Unsalted butter – 1/2 cup (115 g) ▪️ Pecans, chopped – 1 cup (or 1 & 1/3 cups whole pecans) (130 g) ▪️ Shredded coconut – 1 & 3/4 cups (130 g) ▪️ Vanilla extract – 1 tablespoon Optional Ganache: ▪️ Dark chocolate (preferably 70%) – 1 bar (3.5 oz, 100 g) ▪️ Heavy cream (35% fat) – 1/2 cup (120 ml) How to make the ganache: Heat the cream over medium heat until you see small bubbles forming around the edges—do not boil. Pour the hot cream over chopped chocolate. Let sit for a minute, then gently stir until smooth and glossy. How to toast pecans in the oven: Spread the pecans in a single layer on a baking sheet. Bake at 350°F (175°C) for 6–8 minutes, stirring once or twice, until fragrant and lightly golden. Immediately transfer to a plate and let cool. Recipe Steps: 1. Separate the 3 eggs into yolks and whites. 2. Mix the dry ingredients: flour, salt, and baking soda. 3. Prepare the buttermilk or quick substitute. 4. Melt the chocolate with water. 5. Cut the butter, gently soften it in the microwave, then beat until light and fluffy. Add the egg yolks one at a time. Gradually add the sugar. Add the cooled (but not cold) melted chocolate. Alternately add the buttermilk and dry ingredients. 6. Wash the beaters. Beat the egg whites until stiff peaks form. Gently fold them into the chocolate mixture using a spatula. 7. Bake at 350°F (175°C) for 30 minutes. Check for doneness with a toothpick. 8. Toast the pecans for the frosting. 9. Make the frosting: combine the yolks, evaporated milk, butter, and sugar. Cook over medium heat for 12 minutes. Stir in the coconut and pecans. 10. Let the cakes cool in the pans for about 15 minutes. Then remove from the pans. 11. Assemble the cake. 12. Optionally, spread ganache on the sides.