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An awesome twist on German Chocolate Cake! These are more casual, are bite sized, and are really delicious. My family and Jacob went nuts for them. I used a recipe for Thick and Chewy Double Chocolate Cookies from Sweet Pea. I actually made the full recipe for once and I used my mini cookie scoop. I ended up freezing a ton of the dough, and I still probably made like 50 cookies! I have made German chocolate cake and it’s accompanying filling/frosting and chocolate topping. I used the Baker’s traditional recipe that is found on the box of Baker’s German chocolate. This time, I used recipes from David Lebovitz. The filling was absolutely perfect and much better than the evaporated milk version. The chocolate ganache needs a good chill, and it is pretty liquid at room temp. That was perfect for my sandwiches, but it would be really hard to decorate a cake with those ganache proportions. For the cookies, I used about 75% semisweet chocolate and 25% milk chocolate, because that’s what I had. I chilled the dough for better, slightly thicker cookies. I added a little extra coconut to the filling because some were concerned it wasn’t thick enough as is. I put filling on the inside of one cookie, and ganache on the inside of the other cookie. I pressed together and it made a perfect dessert, on two different occasions!

I made 1/2 of the filling and 1/4 of the ganache.

Thick and Chewy Double Chocolate Cookies (Sweet Pea’s Kitchen)

Ingredients:

  • 2 cups unbleached all-purpose flour
  • 1/2 cup Dutch-processed cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 16 ounces semisweet chocolate, chopped
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee or espresso powder
  • 10 tablespoons unsalted butter (1 1/4 sticks), softened but still firm
  • 1 1/2 cups light brown sugar
  • 1/2 cup granulated sugar

Directions:

  1. In a medium bowl, sift together flour, cocoa, baking powder, and salt; set aside. In a medium heatproof bowl set over pan of almost-simmering water, melt chocolate, stirring once or twice, until smooth; remove from heat. In a small bowl, beat eggs and vanilla lightly with fork, sprinkle espresso powder over to dissolve, and set aside.
  2. In bowl of standing mixer fitted with paddle attachment, beat butter at medium speed until smooth and creamy, about 5 seconds. Beat in sugars until combined, about 45 seconds; mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds. Add chocolate in steady stream and beat until combined, about 40 seconds. Scrape bottom and sides of bowl with rubber spatula. With mixer at low speed, add flour mixture and mix until combined, about 40 seconds. Do not overbeat. Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.
  3. Heat oven to 350 degrees. Line baking sheets with parchment paper. Using a 1 ¾ inch diameter ice cream scoop, drop dough onto parchment-lined baking sheets spacing 1 1/2-inches between each.
  4. Bake cookies until edges have just begun to set but centers are still very soft, about 10 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
  5. Cool cookies on sheets about 10 minutes, slide parchment with cookies onto wire rack and cool to room temperature; remove with wide metal spatula.

Source: The New Best Recipe

For the filling:
1 cup heavy cream
1 cup sugar
3 large egg yolks
6 tbsp. butter, cut into small pieces
½ tsp.  salt
1 cup pecans, toasted and finely chopped
1 1/3 cups unsweetened coconut, toasted*

*I was unable to find unsweetened coconut, so I used sweetened and the filling tasted great

For the icing:
8 oz. bittersweet or semisweet chocolate, chopped
2 tbsp. light corn syrup
3 tbsp. unsalted butter
1 cup heavy cream

To make the filling, combine the cream, sugar and egg yolks in a medium saucepan.  Put the butter, pecans and coconut in a mixing bowl; set aside.  Heat the cream mixture and cook, stirring constantly and scraping the bottom until the mixture begins to thicken and coats the back of a spoon (170-175° F.)  Pour the hot custard immediately into the pecan coconut mixture and stir until the butter is melted.  Cool completely to room temperature.  The mixture will thicken as it cools.

(*Note – I found that my filling was still a bit thin even after cooling.  I mixed in more coconut and that thickened it up perfectly.  Probably depends on how tightly packed the coconut is in measuring.)

To make the icing, place the chopped chocolate in a bowl with the corn syrup and butter.  Heat the cream just until it begins to boil.  Remove from the heat and pour over the chocolate.  Let stand for 1 minute, then stir until smooth.  Chill thoroughly in the refrigerator or freezer until firm enough for decorating.

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