Chocolate cake “Herman”

Chocolate cake “Herman”, which is also mistakenly called German chocolate cake, was invented in the USA and named after the confectioner Samuel Herman, who developed a special type of dark chocolate for baking. This delicious cake consists of soft and moist chocolate cakes with custard layer in which coconut and chopped fried pecans are mixed. Traditionally, the cake is decorated with whipped ganache, covering them only sides of the cake and making a border around the edges of the upper cake. So he fully revealed its rich taste, the cake needs to be infused in overnight. And then you will love him once and for all! Share with друзьями: AT ремя: 10 час. 55 minutes Complexity: easy Servings: 12 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

Cakes

• 1 tbsp. vegetable oil + a little for greasing forms
• 2.5 tbsp. flour, without a slide + a little bit for powdering forms
• 1/4 Art. cocoa powder
• 1 tsp baking soda
• 0.5 tsp fine salt
• 120 gr. dark chocolate, coarsely chopped
• 2 tbsp. granulated sugar
• 3 large eggs, room temperature
• 1 tbsp. milk

Filling

• 1.5 tbsp. pecans
• 1 tbsp. milk
• 3 large egg yolks
• 3/4 Art. brown sugar
• 4 tbsp. l (60 gr.) Butter
• 1/4 Art. corn syrup
• 1 tsp vanilla extract
• 1/4 tsp fine salt
• 1.5 tbsp. sweet coconut flakes

Cream

• 240 gr. dark chocolate chopped
• 1 tbsp. + 2 tbsp. l fat cream
• Special equipment: Pastry bag with nozzle a star.

Recipes with similar ingredients: premium flour, cocoa, dark chocolate, sugar, eggs, milk, pecans, brown sugar, butter, molasses, vanilla extract, coconut shavings, cream

Recipe preparation:

1. Cakes: Preheat the oven to 175 ° C. Apply a thin layer vegetable oil 2 forms for cake layers with a diameter of 22 cm. and sprinkle their flour. In a small bowl, whisk the flour, cocoa, soda and salt.
2. Put the chocolate in a microwave bowl and heat it on full power for 45 seconds. Remove from the microwave and mix. Then put back and heat at intervals of 30 seconds, stirring each time until the chocolate is completely will melt.
3. In a large bowl, beat the sugar with a mixer at medium speed, vegetable oil and eggs until smooth. Intervene melted chocolate. Add flour mixture alternately in three passes and milk, starting and ending with flour. Mix until smooth consistency. Do not beat the dough. Spread the dough evenly between prepared forms.
4. Bake 30 to 35 minutes until a toothpick inserted in the center cake, does not come out with wet crumbs. Cool the cakes in the molds in for 10 minutes. Walk a thin shovel between each cake and the walls of the form and lay the cakes on the wire rack so that they are completely have cooled down. (Cakes will be sugar-coated. This is because melted chocolate, it should be so. The crust will soften when will you collect the cake or if you collect it the next day.)
5. Stuffing: While the cakes are cooling, lay the nuts on baking sheet and fry in the oven, mixing once, 8-10 minutes. Then chop them finely. In a medium-sized saucepan, whisk the milk and egg yolks until smooth. Add brown sugar butter, corn syrup, vanilla and salt and cook on moderate heat, stirring constantly, until the mixture thickens and will cover the back of the spoon, 5-6 minutes. (The mixture should be consistency like egg-feet). Pour it into a large bowl. (Not worry if the mixture seems liquid. Coconut and nuts will thicken it.) Add coconut and pecans. Put the stuffing cool down.
6. Cream: Put the chocolate in a medium-sized bowl. Вa small saucepan over medium heat, heat 1 tbsp. cream but do not boil. Pour in hot cream chocolate. Let stand several minutes, and then beat until smooth. Leave at room temperature (or refrigerate if you have it’s hot in the kitchen) until the ganache thickens, but it should not freeze, 20 minutes – 1 hour. Add the remaining 2 tbsp to the chocolate mixture. l cream, and beat with a mixer at medium speed until light lush mass, about 1 minute (do not re-beat so that the cream does not become hard and grainy). The cream should keep medium peaks and continue solidify a little as he insists. Transpose 1 Art. cream in a pastry bag with a nozzle star.
7. Assembly: Put one cake on the dish with the front side up and cover with half the toppings. Put the second cake on top and cover with the remaining filling, stepping 1 cm from the edge. Cover cream the sides of the cake and decorate the edges of the upper cake, squeezing cream from a pastry bag.
8. Lightly cover the cake with cling film and leave overnight at room temperature. Then remove the film and serve.
   

   Note

   The cake overnight will become more moist, tasty and easier will cut.