In large bowl, beat egg yolks with whisk until lightened. Gradually add sugar, beating until blended. Gradually add warm milk mixture, stirring until combined. Cook over low heat, stirring constantly, until mixture thickens, coats back of spoon and reaches 170°F. Remove from heat; stir in vanilla. Refrigerate until cold, at least 3 hours or up to 24 hours.
Pour mixture into ice-cream freezer and freeze according to manufacturer's directions. Meanwhile, place cake pieces on cookie sheet; freeze 20 to 30 minutes. Stir cake pieces into ice cream; swirl in frosting.
Transfer to freezer container. Cover; freeze 2 hours or until serving time. As the cakes cool, prepare the coconut pecan filling so it can cool and be ready at the same time. Combine butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat. Whisk occasionally as the mixture comes to a low boil.
Once boiling, whisk constantly until the mixture thickens, about 5 minutes. Remove from heat and stir in vanilla, toasted pecans, and coconut. Allow to cool completely before layering in cake. It will thicken even more as it cools. I wasn't planning on sharing this Deep Dish German Chocolate Cake Skillet Cookie so soon but I just couldn't do that to you.
And the weekend means its time for chocolate. And roasted pecans and coconut in a rich caramel topping all drizzled with more German chocolate. Gimme.Please.Ever since I shared myGerman Chocolate Cake Cupcakes (a must!), I have been pacing myself to share another German Chocolate dessert. Yet another reason we fell in love with the now famous skillet cookie.
Does a more delicious frosting exist in this world? Try not to make this frosting too ahead of time or it might prematurely end up in your stomach instead of smothering your gorgeous rich chocolate cookie. The deeply delicious skillet.Gimme.
While the brownies cool, make the coconut pecan frosting. In a medium saucepan, combine the sugar, milk, butter, egg yolk, vanilla and salt. Heat over medium and stir constantly until the mixture has thickened. This should take about 10 minutes. Remove from heat and stir in the toasted coconut and pecans. Place in a bowl and cover with plastic wrap.
Refrigerate until you are ready to assemble the cake. Sure, a moist German chocolate cake is rich and decadent on its own, but no chocolate cake is complete without frosting. Or Mama, for that matter.Our Coconut-Pecan Frosting Recipe is the perfect German chocolate cake icing. Once your base is bubbling and becomes caramel in color, remove from heat, stir in your other few ingredients, and let it sit.The best part? A small amount of this homemade chocolate cake frosting goes a long way, so you won't have to worry about having enough for every bite.
You will want to make sure you've got a glass of milk on hand, though. In a large saucepan, whisk the egg yolks, evaporated milk and vanilla until blended. Cook over medium heat, stirring constantly until the mixture turns golden brown and thickens, about 12 minutes. Remove from the heat and mix in the coconut and 1 1/2 cups pecans. Transfer to a medium bowl and let cool to room temperature, stirring occasionally, about 30 minutes. In a small bowl, microwave the chocolate and 1/2 cup water at 50 percent power in 15-second increments, stirring in between, until the chocolate is just melted.
In a medium bowl, whisk the flour, cocoa powder, baking soda and 1 tsp. In a large bowl using an electric mixer, beat the butter on medium speed until pale yellow, 1 to 2 minutes. Add the sugar and beat until light and fluffy, 1 to 3 minutes. Add the egg yolks one at a time, beating well after each addition. Beat in the melted chocolate and vanilla. Add the flour mixture in 3 additions, alternating with the buttermilk in 2 additions, starting and ending with the flour mixture.
I made this exactly as the recipe is written except that I divided it in half because I have a small quart-size ice cream maker. I toasted the coconut along with the pecans; 350 degrees for about 10 minutes - watch them closely and stir them often. I used the cookie pieces style of pecans because I like how small they are.
I did a 24 hour chill in the fridge mixed it up one night made it the next night and this made it REALLY smooth and creamy. I guess you could consider that a drawback since you can't decide to make this and have ice cream 40 minutes later like you could with no cook recipes. But trust me it is WELL WORTH the wait. My husband said it's the best ice cream he's ever had and then ate enough to prove it. I've already hidden a small bowl of it behind the frozen peas in the freezer to make sure I get more than one bowl! I didn't have any caramel sauce but I think this would put it over the top.
I'll be trying that next time. I enhanced the chocolate flavor in the ice cream mix with the easy addition of vanilla extract and instant espresso powder. The cake is slathered with a traditional German chocolate coconut pecan frosting that is simple to make. And finally, to make things a little fancy, we've got a chocolate ganache drizzle and whipped ganache that's piped into little swirls. You know, just to glamorize things a bit for the sake of the beauty shot. Easy German Chocolate Cake – if you like chocolate cake, coconut, and pecans, you are going to LOVE this dessert.
This is a semi-homemade cake, meaning that I doctored up a box of cake mix and made the frosting from scratch. Evaporated milk, sugar, egg yolks, butter, vanilla, coconut, and pecans. Can make in advance and refrigerate until ready to serve the cake. Great for dinner parties, birthdays, and potlucks. It is super hot outside and the perfect time to make this German Chocolate Ice Cream Pie. I call it a pie because it's got a cookie crust but It sort of looks like a cake.
You can call it a cake or a pie. What matters is that it's UNBELIEVABLY delicious! Instead of the traditional chocolate cake, it's got a chocolate cookie crust, then a layer of German Chocolate ice cream topped with a classic coconut pecan frosting. Then drizzled with chocolate ganache.
This cake is very easy to make. I like to start with making the frosting. In a large saucepan, mix together sugar, butter, milk, and egg yolks. Cook and stir over medium-high heat for about 12 minutes, or until thickened. Stir in coconut, pecans, and vanilla. Let the frosting cool and refrigerate until ready to frost the cake.
Meanwhile, in a large saucepan, combine the granulated sugar with the light corn syrup and 2 tablespoons of water and bring to a boil, stirring to dissolve the sugar. Wash down the side of the pan with a wet pastry brush. Cook the syrup over moderately high heat without stirring until a deep amber caramel forms, about 5 minutes. Remove from the heat and carefully add the cream. When the bubbles subside, stir to combine. Add the vanilla and salt and let cool slightly.
Stir in the toasted pecans and all but 1/4 cup of the toasted coconut chips. Combine milk, sugar, butter and egg in a saucepan. Stir constantly and bring to a boil. Remove from heat and cool for a few minutes. Stir in salt, vanilla, coconut and pecans. Let cool completely, then spread onto top of cake.
Return cake to freezer until set. Add more chopped pecans on top before serving, if desired. Heat milk, chocolate, sugar, flour, and salt in a saucepan over low heat.
Cook until the chocolate melts, stirring occasionally. Stir about 1/2 cup of the hot chocolate mixture into the eggs, then stir the egg mixture into the saucepan. Increase heat to medium and continue cooking and stirring until the mixture is thickened, about 5 minutes. Pour chocolate egg mixture into a bowl. Cover and refrigerate until chilled, at least 2 hours. Stir in the heavy cream and vanilla extract.
In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken. Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy 3-qt. Saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness.
Pour the mixture into a bowl and stir in the chopped pecans, coconut and vanilla extract. Give it a good mix to make sure everything is well incorporated, then let it cool until it is spreadable. It's NEVER a bad idea to double the frosting recipe. I doubled it in the cake pictured so there would be an abundance of that amazing coconut pecan frosting. Add chocolate chips to a medium glass bowl.
Place cream in a small saucepan over medium heat. Let it just come to a bowl, then immediately pour over chocolate chips. Cover bowl with plastic wrap and let it sit for 10 minutes.
Pour into a small plastic sandwich bag. Seal the bag then cut off a tiny corner and drizzle ganache onto cake. You will have extra ganache to drizzle onto each serving of pie. Scoop a 2-inch ball of California Chocolate Ice Cream, immediately place on a sheet tray and refreeze. In a small bowl, combine German chocolate cake crumbles, shredded coconut and pecan chips.
When the ice cream is completely refrozen, remove from freezer and quickly roll in the German chocolate mixture. Insert cake pop stick and refreeze until ready to serve. If you've tried my tuxedo cake, black forest cake, or regular chocolate cake then you are familiar with the cake itself. It's simply my favorite chocolate cake recipe.
Sour cream, oil, eggs, and buttermilk keep it extremely moist. Cocoa powder supplies all our chocolate flavor, which is enhanced with a little espresso powder. The espresso powder is optional if you don't keep any.
You'll also need hot liquid to properly dissolve and bloom the cocoa power. You can use hot water or hot coffee. The cake won't taste like coffee, I promise, but the chocolate flavor will certainly be deep and divine!
My variation of German chocolate cake is a bit different from the traditional. It's still unapologetically decadent and indulgent, but it starts with my favorite super-moist darker chocolate cake. We'll use a coconut pecan filling enhanced with toasted pecans and top her off with chocolate buttercream, coconut, and more toasted pecans. "Chocolate ice cream with caramel coconut swirl and brownie pieces" makes up Edy's / Dreyer's german chocolate cake spectacular!
I'm not a big fan of exclamation points in names because I think it sets the bar too high. I also have no idea what any of this has to do with fireworks, but I dig the colorful packaging none the less. Make the chocolate ganache while the brownies continue to cool. Place the heavy cream in a saucepan and heat over medium heat until the cream is scalded (you will see wrinkles form on top; do not let the cream boil). Place the chocolate chunks in a heat-proof bowl. Pour the hot cream over top of the chocolate.
Let the mixture stand for 5 minutes to melt the chocolate. Working from the center of the bowl outwards, stir the melted chocolate into the cream until both are incorporated. Remove ½ cup of the melted ganache and place in an airtight container. Store this at room temperature until you are ready to assemble the cake. Store the remaining ganache in a bowl covered with plastic wrap in the refrigerator until you are ready to assemble the cake. In a mixing bowl, combine the water, egg, and oil called for on your package of brownie mix.
