Feb 13, 2016 Last Updated 12:53 AM, Feb 14, 2016
 
 

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

Roasted Banana Marma…

Donald Wressell, Executive Pastry Chef, Guittard

Roasted Banana Marmalade Chocolate Tart

Donald Wressell's Roasted Banana Marmalade Choco...

See recipe

Sinful Chocolate Pou…

Donald Wressell, Executive Pastry Chef, Guittard

Sinful Chocolate Pound Cake

Donald Wressell's Sinful Chocolate Pound Cake. P...

See recipe

Grandma's Chocolate …

Donald Wressell, Executive Pastry Chef, Guittard

Grandma's Chocolate Cake

Donald Wressell's Grandma’s Chocolate Cake. Phot...

See recipe

Chocolate Caramels

Donald Wressell, Executive Pastry Chef, Guittard

Chocolate Caramels

Donald Wressell's Chocolate Caramels. Photo by A...

See recipe

Fro-Zen

Mario Bacherini, Pastry Chef/Technician, Paris Gourmet, Carlstadt, NJ

Fro-Zen

Fro-Zen by Mario Bacherini. Vanilla beans gel...

See recipe

Tangerine Creamsicle

Megan Potthoff, Pastry Chef, WP24 by Wolfgang Puck, Los Angeles, CA

Tangerine Creamsicle

Tangerine Creamsicle by Megan Potthoff. Citru...

See recipe

Yeast-Raised Donuts

JMPurePastry, Chicago, IL

Yeast-Raised Donuts

JMPurePastry's dessert featuring yeast-raise...

See recipe

Chocolate Beignets

JMPurePastry, Chicago, IL

Chocolate Beignets

JMPurePastry's Chocolate Beignets plated and ser...

See recipe

Funnel Cakes

JMPurePastry, Chicago, IL

Funnel Cakes

JMPurePastry's Funnel Cake fried à la minute and...

See recipe

Sweet Corn Bread Pud…

Angela Pinkerton, Pastry Chef, Craftsman & Wolves, San Francisco, CA

Sweet Corn Bread Pudding with Buttermilk Sorbet and Blueberries

Sweet Corn Bread Pudding with Buttermilk Sorbet ...

See recipe

Boccone Dolce

Caitlin Dysart, Pastry Chef, 2941 Restaurant, Falls Church, VA

Boccone Dolce

Caitlin Dysart's Boccone Dolce. Flourless cho...

See recipe

Corn-Hazelnut

Michael Laiskonis, Creative Director, Institute of Culinary Education, New York, NY

Corn-Hazelnut

Corn-Hazelnut by Michael Laiskonis. "Michael ...

See recipe

Freshly Frozen

Chocolate Bites

Pastry Talk