German Chocolate Cake

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This treat is a winner all around, with a perfectly textured filling and moist cake.

Prep Time25

Cook Time40

Resting Time1 30

Total Time2 35

Course: Desserts

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Kim Howerton

Servings: cake slices

Calories: 531kcal

Author: Kim Howerton

Ingredients

FILLING

1 cup pecan raw, unsalted
1 cup unsweetened coconut flakes
6 oz. heavy whipping cream
3 large egg yolks
1/2 cup unsalted butter melted
1/2 cup brown sugar erythritol
1 tsp. vanilla

CAKE

2 oz. unsweetened baker's chocolate
1/2 cup unsalted butter
5 large eggs
2 Tbsp. unsweetened cocoa powder
1/2 cup fine almond flour
1 serving Chocolate Keto Chow
1 Tbsp. coconut flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 cup confectioner's erythritol
1 Tbsp. vanilla extract
1/2 cup heavy whipping cream
10 whole, raw pecans, set aside for decoration
2 Tbsp. coconut flakes, loosely chopped, set aside for decoration

Instructions

Preheat the oven to 325℉.
Once preheated, spread one cup of pecans on a rimmed baking sheet and roast for eight minutes.
Take out the baking sheet and sprinkle one cup of coconut flakes over pecans and return to the oven for two minutes to very lightly toast the coconut. Leave the oven at 325℉.
In a medium saucepan, whisk together the cream, egg yolks, butter, sweetener, and vanilla on medium, whisking constantly so it doesn't burn. Cook for about five minutes, or until it begins to thicken. It's done when it's reached the thickness of condensed milk. When it's ready, pour into a cool bowl so it stops cooking.
Chop roasted pecans and coconut finely. Stir into the thickened mixture. Let it sit at room temperature for 90 minutes.
Meanwhile, prepare the cake. Butter the sides and bottom of two small (8- or 9-inch) cake pans, then line the bottom of each pan with parchment paper.
Chop the chocolate into small pieces and place it in a small bowl along with the butter. Microwave for 45 seconds, then stir. Everything should be melted. If not, put it back in for 15-20 seconds. Set aside to cool slightly.
Using a stand mixer or electric mixer, beat the eggs on low for 30 seconds, or until frothy. Then increase speed to high and beat about 5 minutes, or until light in color, and about tripled in volume.
Mix all the dry ingredients together in a large bowl, then set aside.
Pour the melted chocolate/butter mixture, as well as the vanilla and heavy cream, into the eggs and beat until combined.
Fold in the dry ingredients gently. The mixture will lose some air.
Pour evenly into the prepared pans and place on the center rack of the oven.
Bake at 325℉ for 25-35 minutes, or until they are bouncy to the touch, and a knife comes out of them clean.
Let cool completely.
Turn cakes out of the pans. Put one on a serving plate and cover with half of the filling. Place the other cake on top and evenly spread on the remaining filling. Decorate with unroasted pecans and coconut and serve.
Store any leftover cake in the fridge, but allow it to come to room temperature so that the filling softens before serving.

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