May 28, 2015 Last Updated 12:37 AM, May 22, 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'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)

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.


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

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