German Chocolate Cake


To make cake:

preheat oven to 400F (205C).
Grease the bottom of a 10 inch springform or round cake pan; set aside.
In a large bowl, beat egg whites
until stiff but not dry.
Gradually add 1/2 cup plus
1 tablespoon sugar,
1 teaspoon vanilla and rum.
Beat in egg yolks, one at a time.
Sift together cocoa and flour;
fold into egg mixture.
Pour batter into greased pan.
Bake 15 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool 5 to 10 minutes in pan.
Then remove from pan and cool on rack.
Cut cake horizontally into 2 layers.

 

Ingredients for German Chocolate Cake

  • 6 eggs, seperated
  • 1/2 cup plus 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 4-1/2 teaspoon rum
  • 1/3 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour

Frosting:

  • 2 cups whipping cream
  • 7 tablespoons sugar
  • 1 teaspoon vanille extract
  • 1-1/2 teaspoon unflavored gelatin
  • 2 tablespoon cold water
  • 6 tablespoons half and half Chocolate curls for garnish

    • To make Frosting:

    In a medium bowl, whip cream until stiff peaks form. Fold in 7 tablespoons sugar and 1 teaspoon vanilla.
    In a small saucepan, combine gelatin and cold water. Let stand 5 minutes to soften.
    Heat gelatin mixture over low heat to dissolve. Add half and half; heat to combine but do not boil.
    Let stand to cool. Fold gelatine mixture into whipped cream. Place 1 cake layer on a serving plate.
    Top with a 1/2-inch-thick layer of cream mixture. Top with remaining cake layer.
    Generously cover top and sides of cake with cream mixture.
    Garnish with cream mixture and chocolate curls.
    Makes a 2-layer (10-inch) cake. Note: Make a double recipe for a 4-layer cake.