+To prepare the German chocolate cake

°4 ounces (114 g) German baker’s chocolate, melted

°4 ounces (114g) warm water

°4 large eggs (68 g) (white and yolk separated) at room temperature

°340 gm all-purpose flour

°1 teaspoon baking soda

°Quarter teaspoon of salt

°227gm soft unsalted butter

°14 oz (397 g) icing sugar

°1 teaspoon vanilla extract

°8 ounces (227 g) of milk

°4 oz (114 g) vegetable oil

+For stuffing coconut and beef

°4 eggs (72 g) yolks

°340 gm evaporated milk

°Two tsp vanilla extract

° ounces (284 g) icing sugar or brown sugar for a richer flavour

°6 oz (170 g) butter

°7 ounces (198g) coconut flakes

°7 ounces (198 g) chopped pecans

°Half a teaspoon of salt

+To make the Chocolate Swiss Meringue Butter

°114 grams of fresh egg white

°16 oz (454 g) icing sugar

°24 oz (454 g) soft unsalted butter

°4 ounces (114 g) German baker’s chocolate, melted and cooled to 90 degrees

°Half a teaspoon of salt

°Two teaspoons of vanilla extract

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