GERMAN CHOCOLATE CAKE
This chocolatey classic is all about the coconut filling. We like ours with a cooked custard so it is extra rich and creamy. Made with cocoa powder and semisweet chocolate, the cake has a light texture and a light chocolate flavor. Semisweet chocolate also flavors the simply delicious ganache frosting.
Provided by Food Network Kitchen
Categories dessert
Time 10h55m
Yield 12 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with oil and dust with flour. Whisk together the flour, cocoa, baking soda and salt in a small bowl; set aside.
- Microwave the chocolate in a small microwave-safe bowl on high power for 45 seconds; remove and stir. Microwave again at high power in 30-second increments, stirring in between, until the chocolate has melted completely; set aside.
- Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth. Beat in the melted chocolate. Alternate beating in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour, until just incorporated. Add half the milk, and mix until just incorporated. Repeat with the remaining flour mixture and milk, making sure not to overmix. Divide the batter evenly between the prepared pans.
- Bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes. Let cool in the pans for 10 minutes, run a thin spatula around the edges and then turn the cakes out onto a cooling rack to cool completely. (They will have a sugary "crust" on the top. This is from the melted chocolate and is not a problem. It will soften once the cake is assembled or if the layers are baked the day before.)
- For the filling: While the cakes cool, spread the pecans on a baking sheet and bake, tossing once, until toasted, 8 to 10 minutes. Finely chop. Whisk together the milk and egg yolks in a medium saucepan until smooth. Add the brown sugar, butter, corn syrup, vanilla and salt, and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 6 minutes. (It will be similar to the thickness of eggnog.) Pour the mixture into a large bowl. (Don't worry if it seems thin. The coconut and nuts will bind it.) Stir in the coconut and pecans; set aside to cool.
- For the frosting: Put the chocolate in a medium bowl. Heat 1 cup of the cream in a small saucepan over medium heat until steaming but not boiling, and pour over the chocolate. Let stand a few minutes, and then whisk until smooth; let stand at room temperature (or put in the refrigerator if your kitchen is hot) until thick but not set, 20 minutes to 1 hour. Add the remaining 2 tablespoons cream to the chocolate mixture, and beat with an electric mixer on medium speed until lightened in color and fluffy, about 1 minute (do not overbeat, or it will become hard and grainy). The frosting should hold medium peaks and will continue to firm up a bit as it stands. Spoon about 1 cup frosting into a pastry bag fitted with a star tip.
- To assemble: Put one cake layer right-side up on a serving plate, and top with half the filling. Top with the second cake layer and the remaining filling, spreading it to about 1/2 inch from the edge. Frost the sides, and decorate around the top edge of the cake with the frosting in the pastry bag.
- Loosely cover the cake with plastic wrap and leave at room temperature overnight. Unwrap and serve.
SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA)
This is a Swedish recipe for Kladdkaka (Sticky Chocolate Cake), a rich, and gooey chocolate cake. It should serve 8 but at our house it often serves only 2...
Provided by BRUTALPOETESSAN
Categories World Cuisine Recipes European Scandinavian
Time 1h45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 8-inch pie plate.
- Sift together the flour, cocoa powder, and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir just until combined. Pour in the vanilla extract and butter; stir until well combined. Pour into prepared pie plate.
- Bake on the lower rack of the preheated oven for 35 minutes, or until the center has slightly set. Allow cake to cool for 1 hour in the pie plate. Serve warm, or refrigerate overnight and serve cold.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 41.1 g, Cholesterol 77 mg, Fat 13.2 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 7.9 g, Sodium 119.5 mg, Sugar 33.7 g
SCHOKOLADE KUCHEN
Chocolate cake from Switzerland. The frosting is to look like a spiderweb when done. From www.about.ch
Provided by under12parsecs
Categories Dessert
Time 2h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Stir margarine until foam-like.
- Add sugar, yellow of the 6 eggs, salt and vanilla sugar, stir again.
- Dissolve chocolate in 3 tablespoons of water and add to the mixture.
- Add almonds and biscuits.
- Stir the white of the 6 eggs until stiff, add to the mixture and mix well.
- Grease 10 inch cake pan with margarine, pour mixture into pan.
- Bake on lowest position in oven at 180°C (356°F) for 50 to 60 minutes.
- Frosting:.
- Mix powder sugar with 4 tablespoons of water. Put 1 tablespoon aside.
- Add chocolate powder to the rest of the mixture, add a few drops of water and stir.
- Let cake cool off after baking. Pour chocolate mixture evenly over cake.
- Form a small, funnel-shaped paper with a tiny opening. Put the mixture set aside in 1. into paper and draw 8 concentric circles on cake.
- Use a small knife and pull 8 lines from the center towards the edge and 8 lines from the edge towards the center alternating.
- Hint: Store chocolate cake in the refrigerator.
Nutrition Facts : Calories 927.7, Fat 33.9, SaturatedFat 11.1, Cholesterol 112, Sodium 280.1, Carbohydrate 158.6, Fiber 5.8, Sugar 141.4, Protein 10.4
ZWETSCHGENKUCHEN
Steps:
- To make the crust using a food processor, fitted with a metal blade, pulse the flour, salt, and 1 tablespoon of the sugar together. Cut the butter or margarine into small pieces, add to the bowl, and process until crumbly. Add the egg yolk and process until a ball is formed, adding more flour if necessary.
- To make the dough by hand, use your fingers or a pastry blender to work the butter or margarine into the flour, salt, and 1 tablespoon sugar until the mixture resembles coarse breadcrumbs. Add the egg yolk and work the dough into a ball.
- Remove the dough from the bowl, dust with flour, and pat into a flattened circle. Cover with plastic wrap and refrigerate for at least a half hour. When you are ready to make the crust, dust your hands and the dough with flour. Place the dough in the center of a 9-inch pie plate and with your fingers gently pat in out to cover the bottom and go up the sides.
- Preheat the oven to 400°F.
- Prick the crust with the tines of a fork in several places and prebake the crust on the middle rack for 10 minutes. Remove the curst from the oven and let it cool slightly. Turn the oven down to 350°F.
- Pit and cut the plums into fourths. Sprinkle the breadcrumbs on the dough, then spoon the apricot preserves on top and drizzle with the brandy. Place the plum quarters on the crust in a circle so that each overlaps the next and they eventually form a spiral into the center. Sprinkle with cinnamon and the remaining sugar. (At this point, if you wish, you can wrap and freeze the tart, to bake it later. Just remove the pie from the freezer one hour before baking.)
- Place the tart in the oven and bake about 30 to 40 minutes or until the crust is golden brown and the plums are juicy. Remove from the oven. Just before serving, sprinkle with confectioners' sugar.
NUT CAKE (NUSSEN KUCHEN)
Worth making. Once you did, it's not hard. Very light in taste. If you like nuts you will like this. Version of a very old recipe.
Provided by glitter
Categories Dessert
Time 3h5m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- If you like you can make the dough a day ahead.
- It is easier to work with.
- With a pastry blender, cut the butter into the flour.
- You want it to look like coarse meal.
- Cut in cream cheese.
- Flour your hands.
- Pour in milk a little at a time.
- Gentlely with your hand, mix the dough to form a ball.
- Don't over work the dough.
- At this point wrap in plastic wrap and refrigerate about 1-2 hr.
- best overnight.
- Filling: In a small bowl, beat 1 c.
- sugar into the yolks.
- Beat until light yellow and stiff.
- In a large bowl, beat egg whites until stiff.
- Slowly fold the yolk mixture into the whites.
- Mix the flour and walnuts together and gentley add to mixture.
- Try not to stir out all you egg whites.
- You want air to be left to keep this moist and light.
- Spray very lightly a 9x13" pan.
- Roll out 1/2 the dough.
- Put it in the bottom of the pan.
- Pour in your walnut mixture.
- Roll out the other half to fit over the top and fit closely around sides.
- Bake in a preheated oven at 350* for 35-40 min.
- Until the top is a golden brown.
- When cooled cut into squares.
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 493.7, Fat 31.3, SaturatedFat 12.1, Cholesterol 150.9, Sodium 161.4, Carbohydrate 45.5, Fiber 2, Sugar 24.2, Protein 10.5
CHOCOLATE LEBKUCHEN
Having lived in Germany, I try to keep my German cooking as authentic as possible. This lovely lebkuchen recipe is a culinary Christmas custom. -Cathy Lemmon, Quinlan, Texas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 1-1/2 dozen.
Number Of Ingredients 25
Steps:
- In a small bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Combine water and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball. , On a lightly floured surface, roll out dough to 1/16-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place on ungreased baking sheets. Bake at 325° until set, 8-10 minutes. Remove from pans to wire racks to cool. , For topping, in a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and oil. Combine the oats, flour, nuts, cocoa, baking powder and spices; gradually add to creamed mixture and mix well. Fold in candied peels. , Drop 1 rounded tablespoon topping onto each cookie; gently press down. Place 2 in. apart on ungreased baking sheets. Bake at 325° until set, 13-16 minutes. Remove from pans to wire racks to cool. , In a microwave-safe bowl, melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in airtight containers.
Nutrition Facts : Calories 238 calories, Fat 14g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 122mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
PLUM-TOPPED CHOCOLATE KUCHEN
Plums star in this rich cake. Four to five medium plums will yield 2 cups sliced. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the plums, wine and honey; let stand 30 minutes., Meanwhile, grease bottom and 1 in. up the sides of a 9-in. springform pan with 1 tablespoon butter. Sprinkle with 3 tablespoons hazelnuts. Place pan on a baking sheet; set aside., Preheat oven to 375°. In a microwave, melt chocolate and remaining butter; stir until smooth. Cool to room temperature. In a large bowl, combine eggs, 2/3 cup sugar and milk. Add chocolate mixture. Combine flour, baking powder, salt and baking soda; gradually add to chocolate mixture just until combined. Transfer to prepared pan. , Drain plums, reserving 2 tablespoons liquid. Arrange plums over batter; drizzle with reserved liquid. Combine cinnamon and remaining sugar and hazelnuts; sprinkle over top., Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen. Serve warm or cold. Garnish with whipped cream and confectioners' sugar if desired.
Nutrition Facts : Calories 263 calories, Fat 13g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 286mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
More about "schokolade kuchen recipes"
SCHMALZKUCHEN (LITTLE GERMAN DOUGHNUTS) RECIPE
From thespruceeats.com
CHOCOLATE CAKE RECIPES | ALLRECIPES
From allrecipes.com
QUICK BROWNIE MUG CAKE - BLUEBERRY VEGAN
From blueberryvegan.com
10 BEST GERMAN KUCHEN RECIPES | YUMMLY
From yummly.com
CHOCOLATE FUDGE CAKE | CHOCOLATE RECIPES | JAMIE OLIVER
From jamieoliver.com
SCHOKOLADE-KUCHEN REZEPTE KOCHEN (CHOCOLATE CAKE RECIPES)
From amazon.ca
Manufacturer Cook Book
SCHOKOLADE-KOKOS-KUCHEN - COOKIDOO® – THE OFFICIAL …
From cookidoo.com.au
SCHOKOLADE KUCHEN REZEPTE
From pinterest.co.uk
LUFTIGER SCHOKOLADE-KAFFEE-KUCHEN - COOKIDOO® – THE OFFICIAL …
From cookidoo.ch
COCONUT CHOCOLATE CAKE - ALSO THE CRUMBS PLEASE
From alsothecrumbsplease.com
STRAWBERRY KUCHEN RECIPE | SOUTHERN LIVING
From southernliving.com
SCHOKOLADE KUCHEN | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
GERMAN CHOCOLATE CREAM TORTE - JUST LIKE OMA
From quick-german-recipes.com
BEST AUTHENTIC GERMAN CHEESECAKE (KäSEKUCHEN)
From internationaldessertsblog.com
SCHOKOLADE KUCHEN RECIPE - SWITZERLAND | KUCHEN RECIPE, …
STREUSELKUCHEN (CLASSIC GERMAN CRUMB CAKE) - RECIPES FROM EUROPE
From recipesfromeurope.com
CHOCOLATE CAKE RECIPE | SCHOKOLADE KUCHEN REZEPTE, …
From pinterest.ca
SCHOKOLADE-KOKOS-KUCHEN - COOKIDOO® – THE OFFICIAL …
From cookidoo.co.uk
THE BEST HOMEMADE CHOCOLATE CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
REZEPTE DER OMAS & OPAS VON KUCHENTRATSCH – GETAGGT "KUCHEN ...
From kuchentratsch.com
SCHOKOLADE-KUCHEN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SCHOKO-COLA KUCHEN | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
CHOCOLATE CAKE RECIPE | SCHOKOLADENKUCHENREZEPT, SCHOKOLADE …
From in.pinterest.com
SCHOKOLADE-KOKOS-KUCHEN - COOKIDOO® – THE OFFICIAL …
From cookidoo.international
GERMAN CHOCOLATE KISSES / FOAM KISSES (SCHOKO ... - MY GERMAN …
From mygerman.recipes
SCHOKOLADE-KOKOS-KUCHEN - COOKIDOO® – THE OFFICIAL …
From cookidoo.thermomix.com
KUCHEN REZEPTE SCHOKOLADE EINFACH
From kuchemoderne.blogspot.com
SCHOKOLADE KUCHEN RECIPE - SWITZERLAND - ABOUT
From about.ch
GATEAU CHATEAU: CAKE ORIGINS: GERMAN CHOCOLATE CAKE - BLOGGER
From gateauchateau.blogspot.com
BAUMKUCHEN (GERMAN TREE CAKE), EASY & ELEGANT | KITCHEN FRAU
From kitchenfrau.com
THE BEST CHOCOLATE ZUCCHINI CAKE - MEL'S KITCHEN CAFE
From melskitchencafe.com
KALTER HUND (GERMAN NO-BAKE CHOCOLATE BISCUIT CAKE) - RECIPES …
From recipesfromeurope.com
SCHOKOLADE KUCHEN - PLAIN.RECIPES
From plain.recipes
BROWNIE CHEESECAKE DESSERT #RECIPE #SELFMADE #CHEESECAKE …
From tiktok.com
SCHOKOLADE KUCHEN REZEPTE
From pinterest.com.au
SCHOKOLADE KUCHEN
From pinterest.com
GRANDMOTHER'S CINNAMON-SUGAR KUCHEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love