Let Them Eat Pie - German's Sweet Chocolate Pie

My whole entire extended family absolutely LOVES Classic German's Chocolate Cake. It has been my dad's traditional birthday cake for as long as I can remember. In fact, I just made one for his Birthday about 2 weeks ago. On the other hand, everyone in my family is crazy about pie... insanely so, sometimes. As a result of this, something began churning in the back of my mind.

I thought it would be a great idea, for my niece's birthday, (who loves German Chocolate Cake & Coconut Cream pie) to combine the deliciousness of this illustrious cake with the unparalleled awesomeness of pie.

I was excited at first, because inside the box of Baker's German's Chocolate, was a recipe for a "German Chocolate Pie"... But once I began reading the recipe, I decided that it was in serious need of some help. So many opportunities to make a truly awesome cake-esque pie, but the recipe kind of falls flat. No Pecans, No Caramel, No Coconut. It's was a little crazy. Aren't Chocolate, Coconut, Pecans and Caramel the time revered combination when one is speaking of "German's Chocolate"?

So I took a few liberties; OK, I took a LOT of liberties, and came up with this.

German's Sweet Chocolate Pie

1/2 Cup Pecans
4 TB Granulated Sugar; divided
Pinch of Kosher Salt
1 pkg Honey Graham Crackers
5 TB Unsalted Butter
4 oz Baker's German's Chocolate (1 bar)
4 TB Whole Milk; divided
4 oz Cream Cheese
Another pinch of Kosher Salt
2 1/2 cups Heavy Cream; divided
1 1/2 TB Confectioners' Sugar
2 TB Shredded Sweetened Coconut
2 TB Caramel Sauce (I cheated and used a pre-made)
optional - a few gratings of Dark chocolate (for Garnish)

Begin by preheating the oven to 350 degrees.

Place pecans and 2 TB of the sugar and a pinch of salt in a small food processor and grind finely.

Grind Graham crackers as well and combine with the Pecans in a small bowl.

Melt 5 TB butter and add to the Graham/pecan mixture, stirring with a fork until uniformly "moist".

Press into a 9 inch Pie plate.

Bake for 10 minutes, until the edges begin to brown.

Remove from the oven and let cool while making the filling.

Melt the German's Chocolate with 2 TB of the milk and set aside to cool slightly.

In a medium bowl, combine the remaining 2 TB of Milk, 2 TB Sugar, Cream Cheese and a pinch of Kosher Salt; mixing until well combined.

Add the luke warm Chocolate and stir to combine.

Cover with plastic wrap on the surface and refrigerate for 10-15 minutes.

Beat 1 cup of Heavy Cream until stiff peaks are achieved.

Remove the Chocolate mixture from the refrigerator and stir in 1/3 of the whipped cream to
lighten it.

Fold in the remaining whipped cream in 2 batches.

Pour into the prepared and cooled Pecan crust, smoothing the top (cause we aren't done yet)

Cover and refrigerate for at least 1 hour before continuing.

Place the remaining 1 1/2 cups of Heavy Cream and Confectioners' sugar in a bowl and whip until firm.

Place in a piping bag and pipe rosettes over the entire pie surface.

Drizzle Caramel sauce over the Rosettes by placing a whisk in the jar and wiggling it above the pie.

Oh, and I chose this caramel sauce because the ingredient list was the same as what I would have used had I made it myself.

Then Sprinkle with Coconut. (and Chocolate Shavings if you like)

Refrigerate again for at least 2 hours, covered; Freezing for 1 hour is better though.

To Serve, remove from refrigerator/freezer and let warm slightly before cutting (about 10 minutes).

Success----- Happy Niece!

Mangia!!
~~

In the "Spirit" of German's Chocolate Cake

Normally I am not into sweet drinks, I tend towards raw liquors such as Crown rocks or Scotch and Soda, even Gin and Tonic (as long as there are no black lights around to cause the tonic water to glow). I have my sour moments filled with Grey Hounds, Salty Dogs, Amaretto Sour, Gin Fizz or any such concoction smacking of Lemon or Grapefruit. But for the most part, I avoid the "Tequila Sunrise", the "Sex on the Beach" shudder when anything ending in "-tini" goes by me, and run screaming from the "Fuzzy Navel" to hide behind an Aviation or Martini (you know, the real thing? with Gin & Vermouth not Vodka and Apple Pucker)

My philosophy has always been, "If you don't like the taste of alcohol, then you should be drinking a Shirley Temple" not a Cosmo that has been hit with several shots of grenadine to "sweeten" it up.

That may have changed... I was at Bev Mo a few days and found something I had never seen before.... Praline. A delightful, though sweet liqueur rendition of those lovely brown sugar coated pecan morsels from New Orleans. AWESOME!

More importantly was what it made me think of, since I had a pint of Godiva Liqueur at home, a cocktail that tastes like my favorite cake... German's Chocolate... YUM....!!!!

So here we go.

German Chocolate Cake

1 1/2 oz (jigger) Meyers Dark Rum (although I was out by the time I finished "testing" and had to use Bacardi Select Dark - Meyers was better)
1 oz Godiva Chocolate Liqueur
3/4 oz Praline
1/2 oz Coconut Jack or Malibu
1 TB light Whipping Cream (This gives the cocktail more body and a creamier mouth feel, more like the frosting)
Shred or slice of Coconut for garnish (I thought I had some in my freezer, but I was out - Darn it!!)
optional - Grated Chocolate for the rim
optional - Pecan to drip in the bottom of glass

Place your Cocktail glass in the freezer.
Fill your shaker with ice.

Add all the liquor.

Shake

and Strain into the chilled glass.

Float 1 TB Light Whipping Cream and stir lightly to swirl together.

I was bummed that I was out of Chocolate and Pecans too, cause I really wanted to garnish the cocktail nicely. But honestly, it still tasted like German Chocolate Cake which was the whole point, the rest it just fluff.. ;)

Cin Cin!!
~~

It Ain't German, But It Sure Is Wunderbär - A Texan Phenomenon, German's Chocolate Cake

YAY!!!! Thursday June 11th is German's Sweet Chocolate Cake Day!!

German's Sweet Chocolate (The baking bar) was the brain child of "Baker's" employee Sam German, who developed the sweet baking bar in 1852. The idea was to "help" the home cook by incorporating the sugar directly into the chocolate bar, thus lowering or eliminating the need for additional sugar in a given recipe.

While the Chocolate bar has been around for a long time.... The Cake, properly called "German's Sweet Chocolate Cake" with the possessive form, was not widely known outside the south until 1957 when a Dallas newspaper printed a recipe submitted by a local housewife. Sales jumped in the area, so the recipe was submitted to several newspapers by General Foods (who had since bought "Baker's Chocolate"). True to rights, the cake recipe was a hit all across America and sales of German's Sweet Chocolate Bars Jumped an incredible 72%.

So what exactly is German's Chocolate, and why is it so special?
German's Chocolate is about 48% Chocolate solids and contains NO milk.
Why is this significant?
Even "Dark" and some "Semi-sweet" Chocolates at 54% & 65% can contain a few milk solids and are much less sweet. Milk Chocolate on the other hand is rarely above 30%, usually 25%, and contains large amounts of milk. Thus diluting the "chocolate" flavor. This is what sets German's Chocolate apart. It has an extremely Chocolaty, but sweet and does not require massive amounts of added sugar to compensate as is necessary with Dark and Semi-Sweet Baking Bars.

It all makes perfect sense that the Cake hails from the south, after all, it is a Buttermilk or a "Velvet" type of Cake, which are very common in the southern states. Pecans are plentiful in Texas, and lets face it; the Cake has, not 2, but 3 layers, and EVERYTHING is bigger in Texas. So there ya go. Proof positive of the cakes origins...

Up until about 10 years ago, I had never tried to make one. I thought it was some secret family recipe or something. When I became comfortable in the kitchen, I finally asked my Mom and Grandmother if I could get the recipe from one of them... They exchanged knowing looks and told me to look inside the German's Sweet Chocolate box... I must say, that I was both ecstatic that I would not have to ever worry about loosing the recipe, and yet a little bummed that I didn't become privy to the "ultimate secret" of all that is Cake.

Regardless of the origin, the cake is absolutely delicious... or wunderbär (Voon-Der-Bar - Wonderful in German)
I admit, I am a purist and prefer the sides of my cake sans frosting. I like to be able to see the layers, so smearing the sides with more Chocolate icing just seems sacrilegious to me. Taking away from the glory that is the Coconut Pecan deliciousness spread between the layers. I don't decorate my German's Chocolate Cake with Maraschino Cherries either. To me that says "Black Forest" Cake (which IS German), if I want Black Forest Cake, I make Black Forest Cake, not Black Forestize my German's Chocolate Cake. ;)

German's Sweet Chocolate Cake

1 pkg. (4 oz) (113g) Baker's German’s Sweet Chocolate
1/2 cup (4 oz) (120ml) Boiling Water
1 cup (8 oz) (225g) Unsalted Butter
2 cup (13.5 oz) (385g) Granulated Sugar
4 Large Eggs, separated
1 tsp Vanilla extract
1 cup (5 oz) (145g) AP Flour
1 cup (4.2 oz) (120g) Cake Flour
1 tsp Baking soda
1/2 tsp Salt
1 cup (8 oz) (240ml) Buttermilk

Preheat oven to 350 degrees
Measure out Buttermilk and set aside. (to let it warm up a little)

Separate the eggs into 2 small glass containers (do not use plastic to store the whites)

Break up the Chocolate and place in a small bowl.

Bring a kettle of water to a boil, measure out 1/2 cup and pour over the broken chocolate; set aside

Prepare your 3 9-inch round cake pans by cutting parchment or wax paper to fit the bottom; set aside

Stir the Chocolate/Water mixture.
In a medium sized bowl, whisk together the 2 flours, baking soda and salt; set aside

In a large mixing bowl, cream Butter and Sugar together until light and fluffy.

Beat in the egg yolks, 1 at a time.

Stir in vanilla; then slowly pour the chocolate/water mixture while continuing to blend.

In a separate bowl, beat egg whites with a pinch of cream of tarter, until stiff peaks form; set aside.

Begin adding the flour, alternating...

with the Buttermilk, beginning and ending with the flour.

Grab your largest spatula (in this case, Size DOES matter)

Fold in the egg whites in 2 batches.

Divide the batter between the 3 prepared baking pans.

Bake for 30 minutes or until cake springs back when lightly pressed in the center. (leave oven on to toast Pecans)

Cool 15 minutes in the pans, then turn out onto a cooling rack, peeling the wax paper/parchment from the bottom.

Let cool completely before assembling with........

Carameled Coconut Pecan Frosting

4 Large Egg yolks
12 oz (354ml) Evaporated Milk (I heard Heavy Cream can be used, but I have not tried it)
1 1/2 tsp Vanilla extract
1 1/2 cups (10 oz) (285g) Granulated Sugar
3/4 cup (6 oz) (338g)Unsalted Butter
Pinch of Salt
2 2/3 cup (7 oz) (198g) Sweetened Flaked Coconut
1-1/2 cups (6.5 oz) (198g) Toasted Pecans; Chopped

Place Pecans on a baking sheet and place in the 350 degree oven for 8 minutes before chopping.

Meanwhile, whisk Egg Yolks, Evaporated Milk and Vanilla extract in medium saucepan until well blended.

Add Granulated Sugar, Butter and a pinch of salt.

Place over medium heat and cook for 12 minutes, stirring constantly to prevent scorching, or until thickened and slightly darker in color.

Remove from heat and stir in Coconut

and chopped Toasted Pecans.

Cool to room temperature and use to frost German's Chocolate Cake.

Simply apply 1/3 of the filling to the bottom layer, and place the second layer on top.
Spread 1/2 of the remaining filling over the second layer, placing the final layer on top.
Apply the remaining filling to the top layer.
Chill until 20 minutes before serving.

Mangia!!
~~