WEEKDAYS 1e|12c|p

Julia Baker's German Chocolate Souffle Cake

5 31 COCcake
It's a cake and a souffle!
skill level
Easy
time
30-60min
servings
8 to 10
cost
$
Contributed by :
This cake is a little tricky to make but it's so good you won't mind putting in the extra effort.
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ingredients
  • 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
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    Preheat oven to 300 degrees F.  Butter and flour a 9" springform pan. Set aside.
  • 2
    1 cup Evaporated Milk
    1 cup Sugar
    3 Egg Yolks
    1/2 cup Unsalted Butter
    1 teaspoon Vanilla
    In a saucepan, combine all coconut-pecan filling ingredients except the coconut and pecans.
  • 3
      
    Cook and stir over medium heat until thick, about 12 minutes.
  • 4
    1 cup Sweetened Flaked Coconut
    1 cup Chopped Pecans
    Stir in coconut and pecans. Beat until thick. Set aside to cool.
  • 5
    Melt chocolate, butter, coconut oil, and cocoa powder together over a double boiler.
  • 6
    12 ounce Fine Dark Chocolate (62-68% cocoa mass)
    2 tablespoons Cocoa Powder
    1 Stick Unsalted Butter
    1 cup Coconut Oil
    Using a standing or hand mixer, beat yolks with sugar until thick and pale yellow.
  • 7
    8 Egg (yolks)
    3/4 cup Sugar
    Using a standing or hand mixer, beat whites to form soft peaks. Add 1 tablespoon sugar to whites and beat until firm peaks.
  • 8
    1 tablespoon sugar
    8 Egg (whites)
    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.
  • 9
    Powdered Sugar
    Cocoa Powder
    Fine Sieve for dusting top of cake when cool
    Pour batter into prepared spring form pan.  Place in oven and bake 40-45 minutes. Remove from oven and let rest until room temperature.
  • 10
        
    Remove spring form and using a fine sieve, dust top of cake lightly with powdered sugar and then cocoa powder.
  • 11
    1 cup Heavy Cream
    1 cup Heavy Whipping Cream
    Cut slices of cake then drizzle with chocolate sauce and add a dollop of whipped cream on the side.
  • 12
    1 cup Fine Dark Chocolate Chips (58-60% cocoa mass)
    Powdered Sugar to sweeten cream to taste
    For the Chocolate Sauce: Boil cream in sauce pan. 
  • 13
    1 can of Coconut Milk (Refrigerated for at least 2 hours or overnight)
    Add chocolate chips and whisk until smooth. Sweeten with powdered sugar.  Serve warm.
  • 14
    Sifted Powdered Sugar for sweetening
    For the Whipped Cream: Whip cream with whisk or mixer until desired firmness.
  • 15
    Sweeten (if desired) with powdered sugar. Serve on side of cake.
 
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