This cake is a little tricky to make but it's so good you won't mind putting in the extra effort.
ingredients
ingredients
method
step-by-step directions

German Chocolate Souffle Cake

  • For the Cake:
  • 12 ounce Fine Dark Chocolate (62-68% cocoa mass)
  • 2 tablespoons Cocoa Powder
  • 1 Stick Unsalted Butter
  • 8 Egg (Separate Yolks from Whites)
  • 1 cup Coconut Oil
  • 3/4 cup Sugar (Use an additional 1 tablespoon for whipping egg whites)
  • 1 cup Sweetened Flaked Coconut
  • 1 cup Chopped Pecans

For the Coconut-Pecan Custard:

  • 1 cup Evaporated Milk
  • 1 cup Sugar
  • 3 Egg Yolks
  • 1/2 cup Unsalted Butter
  • 1 teaspoon Vanilla
  • 1 cup Sweetened Flaked Coconut
  • 1 cup Chopped Pecans

For the Decor:

  • Powdered Sugar
  • Cocoa Powder
  • Fine Sieve for dusting top of cake when cool

For the Sauce and Cream:

  • Chocolate Ganache to spoon on top of cake before serving
  • 1 cup Heavy Cream
  • 1 cup Fine Dark Chocolate Chips (58-60% cocoa mass)
  • 1 cup Heavy Whipping Cream
  • Powdered Sugar to sweeten cream to taste

For the Coconut Milk Whipped Cream:

  • 1 can of Coconut Milk (Refrigerated for at least 2 hours or overnight)
  • Sifted Powdered Sugar for sweetening
step-by-step directions
  • Preheat oven to 300 degrees F.  Butter and flour a 9" springform pan. Set aside.
  • In a saucepan, combine all coconut-pecan filling ingredients except the coconut and pecans.
  • Cook and stir over medium heat until thick, about 12 minutes.
  • Stir in coconut and pecans. Beat until thick. Set aside to cool.
  • Melt chocolate, butter, coconut oil, and cocoa powder together over a double boiler.
  • Using a standing or hand mixer, beat yolks with sugar until thick and pale yellow.
  • Using a standing or hand mixer, beat whites to form soft peaks. Add 1 tablespoon sugar to whites and beat until firm peaks.
  • Fold 1/3 chocolate into yolks, then 1/3 whites, more chocolate, more whites, more chocolate, and finish the whites and 2 cups of the coconut-pecan filling. Do not over mix.
  • Pour batter into prepared spring form pan.  Place in oven and bake 40-45 minutes. Remove from oven and let rest until room temperature.
  • Remove spring form and using a fine sieve, dust top of cake lightly with powdered sugar and then cocoa powder.
  • Cut slices of cake then drizzle with chocolate sauce and add a dollop of whipped cream on the side.
  • For the Chocolate Sauce: Boil cream in sauce pan. 
  • Add chocolate chips and whisk until smooth. Sweeten with powdered sugar.  Serve warm.
  • For the Whipped Cream: Whip cream with whisk or mixer until desired firmness.
  • Sweeten (if desired) with powdered sugar. Serve on side of cake.
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