Ingredients:
½ cup water
120g German sweet chocolate
1 cup butter softended
2 cups sugar
4 egg yolks
1 tsp vanilla extract
For Cake Batter:
½ cup water
120g German sweet chocolate
1 cup butter softended
2 cups sugar
4 egg yolks
1 tsp vanilla extract
1 cup milk
2 ½ cups flour
1 tsp baking soda
½ tsp salt
2 eggs whites
For Cake Filling:
1 cup sugar
1 cup evaporated milk
½ cup butter
3 egg yolks beaten
1/3 cups flaked coconut
1 cup chopped pecans
1 tsp vanilla extract
For Cake Sauce:
½ tsp shortening
30g semi sweet chocolate
For Cake Batter:
1.Preheat oven to 175’c degrees. Grease and flour pan.
2.Sift flour, soda, and salt.
3.In a small saucepan heat water and chocolate until it melts. Remove from heat and allow to cool.
4.Cream butter, sugar until light and fluffy. Then beat in the egg yolks one at a time. Blend chocolate mixture and vanilla. Beat in the flour mixture alternating with the milk.
5.In a large bowl (glass or metal), beat egg whites until stiff peaks form. Fold 1/3 of the white into the batter, then the remaining until no streaks remain.
6.Pour into the pans and bake for 30 minutes.
7.Allow to cool for 10 minutes then leave on wire rack to cool.
For Cake Filling and Sauce:
1.In a saucepan, combining sugar, evaporated milk, butter, and egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat and sit in the coconut, pecans and vanilla. Cool until thick enough to spread on the cake.
2.Spread filling between layers and on top of cake. In a small saucepan, melt shortening and chocolate. Stir until smooth and drizzle down the sides of the cake.
Tip: you could fill the cake with raspberries or cranberries, works out great!
