Aug 31, 2015 Last Updated 1:25 PM, Aug 28, 2015
 
 

German Chocolate Cake

German Chocolate Cake
Bill Corbett's German Chocolate Cake


Bill Corbett, Executive Pastry Chef for The Absinthe Group, San Francisco, CA, and one of DessertProfessional.com's Top 10 Pastry Chefs in America 2013, shares his signature German Chocolate Cake recipe.


Read more about Chef Bill Corbett's Top 10 Pastry Chef 2013 Honors.


 

Yield: 60 servings

Candied Pecans:

Simple Syrup (2 to 1 ratio by volume)
Pecans
Salt

1. Cook pecans in syrup until tender. Strain and let hang for a few minutes.

2. Fry at 350°F until bubbles slow to an almost stop. Place on cooling rack and salt generously.

Chocolate Genoise:

75.48 oz/2140 g eggs
44.4 oz/1260 g granulated sugar
11.8 oz/335 g all-purpose flour
11.8 oz/335 g cocoa powder
0.53 oz/15 g salt
4.4 oz/125 g unsalted butter, melted and hot
4.4 oz/125 g spiced rum

1. Whip eggs and sugar on speed 2 to full volume. Add sifted dry ingredients slowly. Sacrifice a small amount of the cake batter into the hot butter, rum and salt mixture. Fold sacrificed batter back into the cake mixture.

2. Scale 73 oz/2070 g per full sheet pan and bake immediately at 350°F. Yields 2 full sheet pans.

Coconut Caramel:

101.58 oz/2880 g coconut milk
84.65 oz/2400 g granulated sugar
16.9 oz/480 g glucose syrup
1.6 oz/45 g salt

Combine all ingredients in a large pot and bring to a boil. Reduce to medium-low heat and cook, stirring often, until mixture becomes caramel in color. For coconut rum soak, add approximately 25% spiced rum.

Coconut Lime Foam:

6.61 lb/3 kg coconut puree
15.8 oz/450 g granulated sugar
0.26 oz/7.5 g salt
11 sheets gelatin, bloomed
0.28 oz/8 g xanthan gum
Juice of 3 limes

Combine 2.2 lb/1 kg of the puree with the sugar and salt in a pot and bring to a boil. Once it comes to a boil, remove from heat and dissolve bloomed gelatin into mixture. Add remaining puree. Shear in xanthan gum and lime juice.

Pate a Bombe:

29.6 oz/840 g egg yolks
29.6 oz/840 g water
10.22 oz/290 g milk powder
3.17 oz/90 g glucose powder

1. Combine all ingredients and whisk until mixture reaches 179°F/82°C.

2. Transfer to electric mixer fitted with whisk and whip until cool.

Milk Chocolate Mousse:

17.6 oz/500 g heavy cream
56.43 oz/1600 g Jivara Lactee Milk Chocolate
0.53 oz/15 g salt
42.32 oz/1200 g Pate a Bombe (above)
42.32 oz/1200 g heavy cream, whipped to soft peaks

1. In a large bowl, make a ganache with the cream, chocolate and salt, making sure it is emulsified.

2. Fold in pate a bombe in three stages.

3. Fold in whipped cream in three stages.

4. Mold.

Pressed Coconut:

4.4 lb/2 kg coconut puree
91.7 oz/2600 g glucose syrup
80.42 oz/2280 g granulated sugar
Zest of 8 oranges
0.7 oz/20 g salt
8.8 lb/4 kg granulated coconut, unsweetened

1. Combine first 5 ingredients in a rondeau and bring to a boil.

2. Add granulated coconut and bring down heat to the lowest setting. Stir often with a rubber spatula, making sure that nothing is sticking to the bottom. Cook until you can touch the dough without it sticking to your fingers. Refrigerate.

3. When cold it can be sheeted between parchment to #5 on the dough sheeter.

Assembly:

1. You will use a 3-inch ring mold to assemble the cake. Punch out a 2 ¾” round of cake for each dessert. Punch out same same Pressed Coconut rounds. Use Coconut Caramel to glue Pressed Coconut disc to the cake. Soak the cake with Coconut Caramel. Arrange 2 pecans on top of cake. Freeze.

2. When the mousse is ready, pipe enough of it to cover the bottom of the ring mold. Push a frozen cake to the bottom of the mousse in the ring mold. Pipe mousse on top to cover and freeze overnight.

3. Place mini entrement on the plate. Use siphon to dispense Coconut Lime Foam. Garnish with Candied Pecans and Coconut Caramel Sauce.

Sweetly Noted

Find Us on Facebook

Chef-Contributed Recipes

Prev Next

Foret Noire

Salvatore Martone, Executive Pastry Chef, Joel Robuchon Restaurant and L’Atelier de Joel Robuchon, MGM Grand Las Vegas, Las Vegas, NV

Foret Noire

Salvatore Martone's Foret Noire. Salvatore Marton...

See recipe

Buttermilk Panna Cot…

Lisa Bailey, Co-owner, D Bar, Denver, CO and San Diego, CA

Buttermilk Panna Cotta with Roasted White Peaches

Lisa Bailey's Buttermilk Panna Cotta with Roasted ...

See recipe

Le Diva

Jimmy LeClerc, Executive Pastry Chef, Laduree, USA

Le Diva

Jimmy LeClerc's Le Diva. Photo by Jeffery Lazar. ...

See recipe

Maple Bacon Bourbon …

Zac Young, Executive Pastry Chef, David Burke Group, New York, NY

Maple Bacon Bourbon Donuts

Zac Young's Maple Bacon Bourbon Donuts. Zac Young...

See recipe

Peanut Caramel Crunc…

Maura Metheny, Chef Chocolatier/Head of Design & Innovation, Norman Love Confections, Fort Myers, FL

Peanut Caramel Crunch

Maura Metheny's Peanut Caramel Crunch. Maura Meth...

See recipe

Dark Milk Chocolate …

Thomas Raquel, Executive Pastry Chef, Le Bernardin, New York, NY

Dark Milk Chocolate  Milk Chocolate Mousse, Dark Caramel, Candied Peanuts, Warm Malted Caramel

Thomas Raquel's Dark Milk Chocolate Milk Chocolate...

See recipe

The Passion Fruit

Thiago Silva, Corporate Pastry Chef EMM Group, New York, NY

The Passion Fruit

Thiago Silva's The Passion Fruit. Thiago Silva, T...

See recipe

Strawberry Old Fashi…

Miro Uskokovic, Pastry Chef, Gramercy Tavern, New York, NY

Strawberry Old Fashioned Cake Doughnut & Milk

Miro Uskokovic's Strawberry Old Fashioned Cake Dou...

See recipe

Earl Grey Blueberry …

William Werner, Chef/Partner, Craftsman and Wolves, San Francisco, CA

Earl Grey Blueberry Tart

William Werner's Earl Grey Blueberry Tart. Willia...

See recipe

Frozen Vanilla Parfa…

Belinda Leong, Pastry Chef/Co-Owner b. patisserie, San Francisco, CA

Frozen Vanilla Parfait

Frozen Vanilla Parfait by Belinda Leong. Froz...

See recipe

Chocolate Orange Cak…

Biagio Settepani, Pastry Chef and Master Baker

Chocolate Orange Cake

Biagio Settepani's Chocolate Orange Cake. Flo...

See recipe

Torta Mimosa

Biagio Settepani, Pastry Chef and Master Baker

Torta Mimosa

Biagio Settepani's Torta Mimosa. Vanilla spon...

See recipe

Freshly Frozen

Chocolate Bites

Pastry Talk