• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
Abra

German choc cake filling

16 posts in this topic

I need a dessert for a 40th birthday party for 40-50 people, something easy to plate, doesn't require a walk-in, and seems special and delicious. I'm looking at the recipe in Butter Sugar Flour Eggs for German Chocolate Cake with Toasted Almond Coconut Goo. It looks not too hard to pull off, as a non-pastry chef, and as if two people in the kitchen could plate it up with one person to ferry it to the buffet table. Any experience with this recipe, or other suggestions, will be much appreciated.

Share this post


Link to post
Share on other sites

I haven't tried the cake you mention (I don't have that book), but there's one in another of her books: _Just a Bite_ (I think that's the title) that would fit your needs.

It's a very chocolate cake with macadamia caramel sauce (so there's your goo factor). You cut little towers out of a fairly big cake, and top them with the sauce. On recipe serves a lot of people; you'd not need to do more that double it (if that).

I just checked over on Amazon, and the dish is called Chockablock Chocolate Cakes with Warm Macadamia Nut Caramel, and it's actually the item featured on the cover.

Andrew


Andrew Riggsby

ariggsby@mail.utexas.edu

Share this post


Link to post
Share on other sites
Oh dear, I'm starting to worry. Does everyone else think this recipe is a dud? It looks so yummy in the picture, but if nobody's tried it....

The only reason I haven't tried it is that I don't have the book. I don't discount it's "yummability" at all! Sounds great to me too!

Do what I do when I want to try something new.....do a test run. Decide for yourself about it's ease and yummability (that's a cool word!), and in doing so, you'll find out where the "bugs" are

and you'll know how to do it perfectly the second time.

I may have years of experience as a PC, but I NEVER put a dessert out for service or for an order til I do a trial run first. In fact, I have my "little black box". It's my box of tried and trues, and no recipe goes in there til it's been kitchen tested by me. It's a great system. I'd be lost without my box. My box is ever expanding and so is my repertoire.......

Share this post


Link to post
Share on other sites

I made this sometime last year, I recall it was popular (as most chocolate cakes are) at a gathering, I thought the cake itself wasn't anything special, just a regular devil's food type, but it was easy to plate up to the masses and the goo was good. I'd make a recipe and a half of the goo so you can top generously and not worry about running out. You just have to keep it warm or it'll harden up. Should be perfect for your party. K

Share this post


Link to post
Share on other sites

Thanks for the feedback, bakerkel. More goo does sound like what to do.

And I confess, I often do make things for the first time for clients, even for big parties. Buit that habit doesn't translate well to baking, and thanks for the wrist-slap, chefpeon. The only think holding me back is not knowing what to do with the trial balloon except to eat it, which I really, really don't want to do.

Share this post


Link to post
Share on other sites

I'd like to make a german chocolate cake this weekend for a party I'm going to. The classic recipes I've found say to use the Baker's German's Sweet Baking Chocolate. Should I substitute? When I searched, I found a post here that talked about the Baker's German's Semi-sweet having a recipe on the back...

Will it be unbearably sweet if I use what the recipe calls for? Anyone made one of these recently? TIA!


Born Free, Now Expensive

Share this post


Link to post
Share on other sites

I would URGE you to try Cooks Illustrateds recipe. It is absolutely fantastic. It is the Jan & Feb 2005. It uses semi or Bittersweet choc + dutch cocoa. It would be well worth the $3.95/1 month fee if you are not a member.


-Becca

www.porterhouse.typepad.com

Share this post


Link to post
Share on other sites

Here's the link: German Chocolate Cake.

However, you have to be a member to see the recipe.

The recipe sounds good to me, however, I've found another cake recipe that calls for separating the eggs and beating the whites till stiff. I really like how that lightens up a cake batter so I think I'll do that with this recipe.....

daring?! foolish?!? :rolleyes:


Born Free, Now Expensive

Share this post


Link to post
Share on other sites

I concur with the Becca and the Cook's Illustrated recipe for German Chocolate Cake. I tested it a couple of months ago to see how well it worked and it was easy and delicious!

I brought half of it to work, as I don't need to eat a whole cake, and my co-workers devoured it!

Also, a co-worker asked me to make this same cake for his wifes birthday the following week.

Can't go wrong....

Share this post


Link to post
Share on other sites

I need to make a german choc cake for tomorrow - and tonight I need to make the filling. I have a few cans of dulche de leche from another project and wondered whether or not I can use those in place of having to boil sweetened condensed milk for hours. I need to fill an 11x15 cake (double layer of filling) so I'm going to need a lot of this!! :biggrin:

Any thoughts?

Share this post


Link to post
Share on other sites

I've never heard of using sweetened condensed milk for this, let alone boiling it...

Here's a basic filling recipe (for 2 layers or a 9 x 13 pan):

Slightly beat 1 egg in a medium saucepan. Stir in 5 oz. (2/3 c) evaporated milk, 2/3 c sugar, and 1/4 c butter. Stir over med heat 12 minutes or til thickened and bubbly. Remove from heat and stir in 1 1/3 c coconut and 1/2 c chopped pecans; cool before using.

Share this post


Link to post
Share on other sites
I have a few cans of dulche de leche from another project and wondered whether or not I can use those in place of having to boil sweetened condensed milk for hours.

Yeah, they're interchangeable. Using the canned dulce de leche is a lot faster than waiting 4 hours to caramelize sweetened condensed milk on the stove - and less risky, too. (I've never had a can explode, but it could happen!) You're just exchanging cost for time savings.

OTOH, some prefer the texture of a more traditional caramel with cream and butter. You can do this in the microwave in under 10 minutes (stirring frequently). A good middle ground, in my opinion.


David aka "DCP"

Amateur protein denaturer, Maillard reaction experimenter, & gourmand-at-large

Share this post


Link to post
Share on other sites

I just made some the other day using....heavy cream. What's the taste difference using condensed milk or evaporated milk?

Share this post


Link to post
Share on other sites
I just made some the other day using....heavy cream. What's the taste difference using condensed milk or evaporated milk?

I prefer heavy cream. I find evaporated milk to often taste a little "canny". For example, when I'm making tres leches, I usually increase the heavy cream and add some milk (thus making it four leches ;) to balance away the "canny" flavor. A bit of citrus zest works too. but back to your original inquiry...

The last time I made german choco filling, it tasted like over-rich pastry cream. I couldn't imagine eating more than a tablespoon of the stuff. Does anybody else find this to be true, or is that just how it's supposed to taste, perhaps as a sweet foil to the bittersweetness of the choco cake?


Stephanie Crocker

Sugar Bakery + Cafe

Share this post


Link to post
Share on other sites

Thanks everyone - I have been using the recipe from epicurious for the inside-out german choc cake which calls for boiling the sweetened condensed milk to caramelize it.

I looked around and found a recipe that calls for heavy cream, and used that - it was good - different because the boiled milk has a more assertive caramel taste - but it worked and that's what I was after!

Thanks again -

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By Panaderia Canadiense
      Hi all! I'm trying to perfect my lemon bar recipe, which is from my grandmother's Purity cookbook with all sorts of notations and changes she made. It's perfect in terms of flavour and the pâté sucree base works exactly as it should, but the topping is coming out too fluid.
       
      The topping is 3C sugar, 1/4C lemon juice, the zest off of those lemons, 1tsp baking powder, 6 eggs and 2C coconut.
       
      What can I do to firm it up a bit, so that it stays put once I cut the bars? Would cornstarch or tapioca flour do it?
       

    • By Daily Gullet Staff
      by David Ross

      I was pushing my shopping cart through the aisles of Yoke’s Supermarket on a recent “Fresh Friday,” when a spritely-sounding young woman announced over the public address system, “Attention shoppers, attention shoppers, two minutes until the next Cakewalk, two minutes.” Frozen with suspense and the anticipation of winning one of Yoke’s chocolate crème de menthe cakes, I stood pat on the number 36 yellow flower pasted on the floor in front of me. I wasn’t going to budge off that number 36 -- I wanted a cake. While I waited to hear my number called, I was overcome with a sense of nervous anxiety --the same emotion I had felt as a young boy waiting to win a cake when I was seven years old. I wondered why a boyhood fascination with winning a cake still left me with such a deep, lasting hunger some 47 years after I first danced a Cakewalk.

      What was it that tugged at my heart, telling me to delve deeper into the meaning of the Cakewalk? Why did I sense that there was an underlying truth I hadn’t discovered as a child? The only way I could unveil the mystique behind my relationship with this odd little dance to win a cake would lie in retracing the footsteps of my childhood, setting forth on a quest to discover the history of the Cakewalk.

      + + +
      We moved to Salem, Oregon from The Dalles, in the Summer of 1964, when my Father, Edgar Ross, accepted a position at the Oregon Department of Agriculture in the Commodity Commissions Bureau. My parents settled on a ranch-style, three-bedroom home on the corner of Ward Drive and 46th Avenue in the new community of “Jan Ree” Gardens. Our lot was bordered by new homes on two sides and to the East was a field of Blue Lake bush beans that would soon be consumed by the encroaching development. Mother and Father shared a few details about our new home. It had a second bathroom, a wood-paneled living room and an unfinished family room that my father promised would have a metal wood stove. But they kept one little secret from my sister and me until we were a block from our final destination on the day we drove to Salem -- our new house was next door to the grade school. I didn’t know whether to feel good or sick at the thought of living next door to the school where I would spend the next five years.

      Hayesville Elementary School was typical of the architecture of grade schools built in the early 1960’s-an L-shaped, non-descript building painted in drab green and grey. The assembly room, cafeteria and administrative offices anchored the building with the classrooms jutting out from the principal’s office. I started the school year in Mrs. Rhonda Sample’s second grade class. She was young, blond and attractive, totally unlike the spinster vision I had of the teacher that awaited me at my new school. The highlight of the school year was the annual “Open House at Hayesville.” Students showcased their talents, dazzling parents with displays of frogs and snakes in aquariums, samples of cursive writing on paper chains hung over the blackboard and paper mache busts of historic American figures like Thomas Jefferson and George Washington. Mothers and fathers could take a tour of the gleaming, stainless steel kitchen where Mrs. Fox prepared our hot lunches each day-warm, billowing cinnamon rolls dripping with powdered sugar frosting and her buttery, oven-fried chicken. But the most anticipated event of Open House at Hayesville was the annual Cakewalk Raffle -- a silly fun dance around the classroom. The winner won a cake and the proceeds went to fund other activities at school.

      We cut footprints out of colored construction paper and pasted them in a large circle on the spotless, pink vinyl-tiled floor. Each “foot” was given a number from one to twenty. Red, white and blue streamers were tacked on the outer walls and then brought to the center of the ceiling to define the center point of the cakewalk circle. When the room was ready, Mrs. Sample turned on the lights and opened the door, welcoming a parade of Mother’s who pranced into the room carrying Tupperware cake caddies, Pyrex baking dishes, glass cake domes and disposable aluminum trays coddling their precious cake creations.

      Three long tables were placed against the wall and covered with proper linen tablecloths. The tables served as the stage upon which the cakes would strut their stuff. The chorus line of cakes went on and on through the annals of cakedom-Chiffon, Angel Food, Devils Food, Sponge Cake, Pound Cake, Marble Cakes, Chocolate Torts and Jelly Rolls. There were cakes garnished with coconut, dusted with nonpareils, frosted with peanut butter, sprinkled with peppermints, and dotted with spiced gum drops. I entered the Cakewalk over and over until I won, seemingly always at the end of the evening when very few of the best cakes were left on the table. While Mother’s “Burnt Sugar Cake with 7-Minute Frosting” was good, it would be a total embarrassment in front of ones classmates for a kid to choose the cake made by his mother. No, should I win the Cakewalk and should it still be available, I would choose the Spiced Praline Crunch Cake made by Bernie Bennett’s Mother.

      The historical importance of the Cakewalk wasn’t a part of Mrs. Sample’s second-grade curriculum at Hayesville in 1964. Living in the Pacific Northwest, we were insulated from the racial struggles of the South at that time. I was a young white boy in a middle-class American family. I led the colorful life of a kid, yet I lived in a country that saw only shades of black and white.

      Only three years before my second grade, in the Spring of 1961 the Freedom Riders set out on a campaign to test the Supreme Court Ruling that upheld the segregation of blacks and whites at bus depots, waiting rooms, lunch counters and restrooms throughout the South. The Freedom Riders were met with ignorance and violence. African-Americans couldn’t drink from the same water fountain I drank from. I never knew.
      + + + The Cakewalk played an important role in the history of America -- a long-forgotten chapter that tells the story of the struggles forced upon the enslaved, who in spite of their burdens rose above the oppression of race and found a new form of the expression of freedom.

      The seeds of the Cakewalk were sown in the segregated deep South sometime around 1850, as a parody of the way plantation owners escorted their ladies into a formal ball. The women wore long, ruffled dresses of silk and glass beads with long, white gloves that reached above the elbow. The gentlemen were outfitted with top hats and tail coats. Couples pranced and paraded into lavishly decorated ballrooms, arm-in-arm in high-stepping fashion, marching into the center of the party, often to the music played by a banjo-strumming fiddler who worked in the fields.

      The winner of the dance contest sometimes won a cake presented by the master of the house, leading many to think this is where the name the “Cakewalk” comes from.

      African-American slaves who watched the proceedings took the dance on as their own in the yards outside their shacks, mocking what they saw as the frivolous customs of the plantation owners. According to the oral histories of slaves and their descendants, the Cakewalk was a marriage of traditional African tribal dances and rhythms combined with the dance steps of the upper classes. When the land barons and ladies saw the slaves dance, they missed the satirical element entirely, but the popularity of the Cakewalk had been established among the elite and it now transcended the boundaries of class.

      Wealthy farmers went on to sponsor competitions between plantations and the dance moved to large cities in the South and then to the East where it became a staple of traveling minstrel shows and ultimately to Vaudeville, the lights of Broadway and throughout Europe.

      On January 1, 1863, President Lincoln issued the Emancipation Proclamation with these humble words, “all persons held as slaves within any State or designated part of a State, the people whereof shall then be in rebellion against the United States, shall be then, thenceforward, and forever free.” Inspired by the renewed freedom gifted to them through Emancipation, a freedom that allowed them to express themselves openly through dance and music, African-Americans led a creative revival that would usher in new forms of dance and music that had never before been seen or heard. The artistic contributions of former slaves and their descendants would forever change the creative landscape in America.


      From this humble beginning in the sweltering, humid heat and back-breaking work of picking cotton, African-American artists penned the notes of a new from of music called ragtime that would eventually evolve into jazz. It was the Cakewalk, unintentionally and ironically, that crossed the bounds of race and class status as it burst into the popular consciousness of America By the 1890’s, African-American actors, dancers and musicians had started forming their own production companies and staged versions of the Cakewalk became all the rage.

      Scott Joplin, (1867-1917), was an early musical pioneer of the Cakewalk style of music. Known as the “King of Ragtime,” Joplin wrote and performed in the style of rag—a combination of dance and marching music entwined with the “ragged” rhythms and soul of African music. One of Joplin’s most famous pieces was “The Ragtime Dance,” (published in 1902), that included a Cakewalk:

      “Turn left and do the “Cakewalk Prance, Turn the other way and do the “Slow drag, Now take your lady to the World’s Fair and do the ragtime dance. Cakewalk soft and sweetly, be sure your steps done neatly.”

      The vaudeville team of Mr. Egbert Williams and Mr. George Walker were two of the first African-Americans to take their musical show on the road in a grand scale. Crowds packed into The New York theatre in 1903 for 53 stunning performances of song and Cakewalk dances in William’s and Walker’s new production “In Dahomey” -- the first all-black musical to be performed on a grand scale in a major Broadway venue. After its raging success in America, “In Dahomey” crossed the Atlantic, performing for seven months of standing-room-only audiences at the Shaftesbury Theatre in London before returning to New York.

      By the turn of the century, Americans were moving off farms and into towns and cities in record numbers. Ragtime music transformed into a new genre called “Jazz,” with emerging talents like Jelly Roll Morton, Louis Armstrong and Duke Ellington playing at the Cotton Club in New York.

      By 1930, the public fascination with dance theatre began to fade as America was lured by the intrigue of other forms of entertainment like talking motion pictures. But the early concepts and the heritage established by the Cakewalk endured throughout the twentieth century and into the 21st, namely, as a contest to raise money at church socials and school functions. The Cakewalk also delivered new words into the American vocabulary-“take the cake,” and “it’s a real cakewalk,” are terms used to refer to something that is “the best,” or a job easily done. Cakewalk software is a cutting-edge firm today that produces award-winning digital audio and recording software to the music industry.

      + + +
      I’m nearing my 54th birthday in November, some 46 years removed from my second-grade class. I had been lost until that Cakewalk at Yoke’s, yet now I’m found. I’ve learned a lesson in respect through the Cakewalk -- a lesson that taught me how emancipation allowed the enslaved to express themselves through music and dance. A lesson that freedom is an unalienable right bestowed upon all Americans. I’ve gained a deep appreciation for the place that this little ditty we call the Cakewalk plays in the history of America, opening our eyes to a world that was color blind.

      I found my personal truth in the Cakewalk -- a truth far richer and deeper than the dreams of a boy winning a cake.

      * * *
      David Ross lives in Spokane, but works a one-hour plane ride away. When he's not tending to his day job -- or commuting -- he writes about food and reviews restaurants. He is on the eGullet Society hosting team.
    • By JohnT
      I have been asked to make Chinese Bow Tie desserts for a function. However, I have never made them, but using Mr Google, there are a number of different recipes out there. Does anybody have a decent recipe which is tried and tested? - these are for deep-fried pastry which are then soaked in sugar syrup.
    • By shain
      Makes 40 cookies, 2 loaves. 
       
      50-60 g very aromatic olive oil
      80 g honey 
      120 to 150 g sugar (I use 120 because I like it only gently sweet) 
      2 eggs
      2 teaspoons of fine lemon zest, from apx 1 lemon 
      230 g flour 
      1 teaspoon salt 
      1 teaspoon baking powder 
      75 g lightly toasted peeled pistachios
      50 g lightly toasted almonds (you can replace some with pine nuts) 
      Optional: a little rosemary or anise seed
      Optional: more olive oil for brushing
       
      Heat oven to 170 deg C.
      In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform. 
      Separately mix together the flour, salt and baking powder. 
      Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix. 
      Add nuts and fold until well dispersed. 
      On a parchment lined baking tray, create two even loaves of dough. 
      With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long. 
      Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking. 
      Remove from tray and let chill slightly or completely. 
      Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices. 
      Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden. 
      Brush with extra olive oil, if desired. This will and more olive flavor. 
      Let chill completely before removing from tray. 
      Cookies keep well in a closed container and are best served with desert wines or herbal tea. 
       
        
    • By Tennessee Cowboy
      I'd like help from anyone on making the best Pistachio Ice cream.  This forum is a continuation of a conversation I started in my "introduction" post, which you can see at 
      I recently made Pistachio ice cream using the Jeni's Ice Cream Cookbook.  I love Pistachio ice cream, so I've launched an experiment to find the best recipe.  I am going to try two basic approaches:  The Modernist Cookbook gelato, which uses no cream at all, and ice cream; I'm also experimenting with two brands of pistachio paste and starting with pistachios and no paste.  Lisa Shock and other People who commented on the earlier thread said that the key is to start with the best Pistachio Paste.    
      Any advice is appreciated.  Here is where I am now:  I purchased a brand of pistachio paste through nuts.com named "Love 'n Bake."  When it arrived, it was 1/2 pistachios and 1/2 sugar and olive oil.   I purchased a second batch through Amazon from FiddleyFarms; it is 100% pistachios.  I bought raw pistachios through nuts.com.  The only raw ones were from California.  If anyone has advice on using the MC recipe or on best approaches to ice cream with this ingredient I'd appreciate them.  I will report progress on my experiment in this forum.
  • Recently Browsing   0 members

    No registered users viewing this page.