BBS:      TELESC.NET.BR
Assunto:  3/13 Coconut Torte 2
De:       Ben Collver
Data:     Fri, 13 Mar 2026 07:13:40 -0700
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---------- Recipe via Meal-Master (tm) v8.05

      Title: German Chocolate Torte
 Categories: Cakes, Chocolate
      Yield: 12 servings

      6 oz Sweet chocolate
    1/2 c  Unsalted butter
  1-1/2 c  Sugar
      6    Eggs; room temp
      1 ts Vanilla
  1-1/4 c  Flour; sifted
      1 c  Pecans; ground
      1 ts Salt
    3/4 c  Buttermilk

           Topping:
      4 oz Sweet chocolate
      1 c  Heavy cream
      1 ts Vanilla
      8 oz Shred coconut; light toasted
      1 c  Pecans; chopped
     14    Pecans; whole

  Preheat oven 350?. Grease and flour a 10-1/4 x 15" baking
  pan. For the cake, melt chocolate and butter together over
  hot water. Set aside to cool. Place sugar, eggs, and
  vanilla in the bowl of a mixer and beat at med 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 buttermilk and the chocolate mixture to dry
  ingredients, then carefully fold in the beaten eggs until
  everything is just mixed. Pour batter into pan and bake for
  around 30 minutes or until cake tester comes out clean.
  Cool on cake rack.

  When completely cold, cut in half across the width and turn
  out the 2 halves. Place 1 layer on your cake platter. Set
  the other aside. To make topping, melt the chocolate over
  warm water. Let cool somewhat then, using an electric hand
  mixer, slowly add the cream. Beat continuously until
  mixture is as thick as whipped cream. Flavor with vanilla.
  Spread some of the filling on the bottom layer of the cake.
  Sprinkle on some toasted coconut and half the chopped
  pecans. Top with remaining cake layer (trim top to flatten
  it if necessary). Coat cake with chocolate cream mixture.
  Arrange 1-1/2" wide border of toasted coconut around the
  top edge. Place the whole pecans in a row around the inside
  coconut border. Leave the center of the cake plain. Press
  the remaining toasted coconut and chopped pecans into the
  sides of the cake. Place cake in the refrigerator to chill
  until served.

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