Here's how you make the filling and frosting for my version of German Chocolate Cake.
Coconut Caramel Pecan filling
4 large egg yolks
One 12-ounce can evaporated milk
1 cup granulated sugar
1/4 cup packed light brown sugar
6 tablespoons unsalted butter, cut into 6 pieces
1/8 teaspoon salt
2 teaspoons vanilla extract
2 1/3 cups sweetened shredded coconut
1 1/2 cups finely chopped pecans, toasted
1 shot rum
Put the pecans on a cookie sheet and toast them in a 350 degree oven for about seven minutes. SET A TIMER THEY WILL BURN and pecans are expensive, yo. I usually start this while the oven is heating for the cake. For real, no more than seven minutes. MANY a time have I had to throw out a blackened mess of them and light candles to hide the smell.
|We are nuts. Teehee.|
While you're waiting for the pecans, get out the pan for the filling. I searched for mine for like ten minutes, then found it in the fridge full of rice from the other night. DAMMIT. Wash it, put it on the stove. Measure out your sugars and butter.
|These are like magic beans... sugar and butter make anything spectacular.|
Put the coconut in a kind of largish/medium bowl.
|It's like angel pubes|
Separate your eggs (I do it in my hand) and put the yolks in a saucepan.
|Hands are the best egg-strainers ever|
|That's right, I use NAME BRAND evaporated milk, bitches|
Whisk it up. Once the butter is getting melty, start whisking until it boils. You can kind of casually do this, like I got my dishes washed while I was doing it without burning it. But... beware. It can burn to the bottom of the pan and then you are fucked.
OK. When it starts to boil, turn off the heat, and throw in the vanilla and rum. If you're taking it to an AA meeting or something, you can skip the rum. It will bubble up ALOT, it's ok. Then pour it into a bowl with the coconut and set it aside to cool.
|Resist eating it all right now. RESIST!!|
Stir the pecans into the coconut stuff right before you fill the cakes.
Chocolate Ganache Frosting
12 ounces bittersweet or semisweet chocolate, chopped
2 ½ tablespoons light corn syrup
2 ounces unsalted butter
1 ½ cups heavy cream
I use Gihrardelli 60% cacao chips and a little unsweetened chocolate.
|Use quality chocolate or you will be sorry.|
Throw the cream and butter into a pan, and heat it until it starts to boil.
|Fat and more fat|
|This is where the magic happens.|
|Heaven in a bowl|