German Chocolate Cake Balls Recipes

GERMAN CHOCOLATE CAKE BITES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
• Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
• Combine egg yolks, 1 cup plus 2 tablespoons butter, and sugar in a large bowl; beat with an electric mixer until smooth and creamy.
• Place 4 ounces milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add remaining 3 ounces milk chocolate and stir until chocolate is melted. Cool for 5 minutes.
• Stir melted chocolate into the egg yolk mixture until well combined. Add almonds and flour and mix well. Fold beaten egg whites into batter. Pour batter onto the prepared baking sheet and spread out evenly.
• Bake in the preheated oven until chocolate cake is set and a toothpick comes out clean, 8 to 10 minutes, depending on the thickness of the cake. Allow to cool completely, about 1 hour.
• Line a baking sheet with parchment paper.
• Cut cooled cake into small, 3/4-inch squares. Spread a thin layer of jam on half of the chocolate squares and place a second chocolate square on top to create little cubes.
• Combine 7 ounces milk chocolate and dark chocolate in a bowl. Place 2/3 of the mixed chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add remaining chocolate mixture, and stir until chocolate is melted.
• Pierce chocolate cubes with a fork and dip into chocolate so it is completely covered with chocolate. Use a spoon to remove excess chocolate and place on the prepared baking sheet to set. Allow to set at room temperature.

BAKER'S GERMAN'S CHOCOLATE CAKE POPS

Steps:

• Prepare cake batter and bake as directed on package for 13x9-inch cake. Cool completely.
• Crumble cake into medium bowl. Add dry pudding mix, powdered sugar, and 1/2 cup each coconut and nuts; mix lightly. Add milk; mix well. Shape into 42 (1-inch) balls. Freeze 10 min. Meanwhile, toast remaining coconut.
• Melt chocolate as directed on package. Add shortening; mix well. Combine coconut and remaining nuts.
• Remove cake balls from freezer in small batches; insert lollipop stick into center of each ball. Dip, 1 at a time, in chocolate, then coconut mixture. Stand, stick ends up, in shallow waxed paper-lined pan. Refrigerate 30 min. or until firm.

GERMAN CHOCOLATE CAKE BALLS

Steps:

• Prepare the cake following the directions on the box. bake it and allow it to cool.
• Once the cake is cool, transfer it from the pan you baked it in into a mixing bowl and crumble it up.
• Add the jar of coconut pecan frosting and mix thoroughly until it forms a dough.
• Take a baking sheet and line it with wax paper. Roll the dough into balls (size can be to your preference. I do about 1 to 1 1/2 inch balls) and set them on the wax paper with at least an inch between each dough ball. Once you've rolled all your dough into balls (it may use more then one baking sheet) put them into the fridge to chill for about 15 minutes. A friend of mine puts them in the freezer to make them even harder. This won't dry them out so no worries.
• While the balls of dough are chilling, go ahead and get your almond bark melting. I prefer to use a double boiler so i can keep heat on the chocolate as it can take a bit to dip all the balls, and sometimes the chocolate will harden before you're done if you take it off the heat. Depending on the almond bark, you may have to add crisco to get it to thin/smooth out. Be careful how much you add as a little goes a long way. Add a little at a time.
• Get your nuts and coconut ready to go, I like to put mine in small bowls so i can get however much I need easily without fighting with a bag. The chocolate sets pretty quickly so its good to sprinkle them once you've put them back onto the baking sheet after dipping them. A second set of hands for this makes it even easier and faster.
• Remove the baking sheet(s) containing the dough balls from the fridge. Set the sheet down close to the chocolate so you have to move back and forth as little as possible.
• Pick up a dough ball, drop it into the chocolate. Using two forks, get the ball good and covered then pull it out shifting it from one fork to the other to remove excess chocolate. Replace on the baking sheet, and sprinkle with coconut and nuts.
• An alternative to dropping them back onto the baking sheet is to put them into cupcake wrappers.
• If the chocolate starts getting thick and hardening, adding more crisco will only help so much, you may have to trash whats left of the chocolate and start over with fresh chocolate.
• Allow the chocolate to set before serving. Serve, eat, and enjoy!

EASY GERMAN CHOCOLATE CAKE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with a silicone baking mats or parchment paper.
• Whisk flour, cocoa powder, baking soda, and salt together in a bowl.
• Beat butter, brown sugar, white sugar, eggs, and vanilla extract together in a bowl with an electric mixer until light and fluffy. Add flour mixture to butter mixture, 1/4 cup at a time, until dough is well-combined. Gently stir chocolate chunks, coconut, and pecans into dough. Scoop dough in 1-inch balls onto prepared baking sheets.
• Bake in the preheated oven until cookies are set, 8 to 10 minutes. Cool completely.