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German Chocolate Torte

 

This is a decadently delicious German chocolate torte. It's chocolaty and rich.
103

Yield

16

servings

Prep

30

min

Cook

30

min

Ready

2

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

6 ounces chocolate
sweet
½ cup butter, unsalted
1 ½ cups sugar
6 large eggs
room temp
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
sifted
1 cup pecans
ground
1 teaspoon salt
Topping:
¾ cup buttermilk
4 ounces chocolate
sweet
1 cup heavy whipping cream
1 teaspoon vanilla extract
8 ounces coconut
shredded, lightly toasted
1 cup pecans
chopped
14 each pecans
whole
*

Directions

Preheat oven 350℉ (180℃). Grease and flour a 10¼x 15 inch 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 1½ inch 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 51766% of calories from fat
 % Daily Value *
Total Fat 38g 59%
Saturated Fat 20g 101%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 200mg 8%
Total Carbohydrate 14g 14%
Dietary Fiber 5g 19%
Sugars g
Protein 14g
Vitamin A 10% Vitamin C 1%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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