Julia Baker's German Chocolate Souffle Cake

By lromito

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

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients

instructions Preheat oven to 300 degrees F. Butter and flour a 9" springform pan. Set aside.

step 2

ingredients 1 cup Evaporated Milk
1 cup Sugar
3 Egg Yolks
1/2 cup Unsalted Butter
1 teaspoon Vanilla

instructions In a saucepan, combine all coconut-pecan filling ingredients except the coconut and pecans.

step 3

ingredients

instructions Cook and stir over medium heat until thick, about 12 minutes.

step 4

ingredients 1 cup Sweetened Flaked Coconut
1 cup Chopped Pecans

instructions Stir in coconut and pecans. Beat until thick. Set aside to cool.

step 5

instructions Melt chocolate, butter, coconut oil, and cocoa powder together over a double boiler.

step 6

ingredients 12 ounce Fine Dark Chocolate (62-68% cocoa mass)
2 tablespoons Cocoa Powder
1 Stick Unsalted Butter
1 cup Coconut Oil

instructions Using a standing or hand mixer, beat yolks with sugar until thick and pale yellow.

step 7

ingredients 8 Egg (yolks)
3/4 cup Sugar

instructions Using a standing or hand mixer, beat whites to form soft peaks. Add 1 tablespoon sugar to whites and beat until firm peaks.

step 8

ingredients 1 tablespoon sugar
8 Egg (whites)

instructions 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.

step 9

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

instructions Pour batter into prepared spring form pan. Place in oven and bake 40-45 minutes. Remove from oven and let rest until room temperature.

step 10

ingredients

instructions Remove spring form and using a fine sieve, dust top of cake lightly with powdered sugar and then cocoa powder.

step 11

ingredients 1 cup Heavy Cream
1 cup Heavy Whipping Cream

instructions Cut slices of cake then drizzle with chocolate sauce and add a dollop of whipped cream on the side.

step 12

ingredients 1 cup Fine Dark Chocolate Chips (58-60% cocoa mass)
Powdered Sugar to sweeten cream to taste

instructions For the Chocolate Sauce: Boil cream in sauce pan.

step 13

ingredients 1 can of Coconut Milk (Refrigerated for at least 2 hours or overnight)

instructions Add chocolate chips and whisk until smooth. Sweeten with powdered sugar. Serve warm.

step 14

ingredients Sifted Powdered Sugar for sweetening

instructions For the Whipped Cream: Whip cream with whisk or mixer until desired firmness.

step 15

instructions Sweeten (if desired) with powdered sugar. Serve on side of cake.