A Touch of Heaven – German Chocolate Pudding Cake

Allergens

Egg, Dairy, Gluten

Ingredients

• 1. 3/4 cup granulated sugar 2. 1/3 cup unsweetened cocoa powder 3. 1/4 teaspoon salt 4. 3 cups whole milk 5. 6 large egg yolks 6. 1 tablespoon pure vanilla extract 7. 1 1/2 cups all
• purpose flour 8. 2 teaspoons baking powder 9. 1/2 cup unsalted butter, softened 10. 3/4 cup granulated sugar 11. 1/4 teaspoon salt 12. 2 tablespoons unsweetened cocoa powder 13. 1 1/2 cups heavy cream 14. 1 teaspoon pure vanilla extract 15. 1 1/3 cups shredded sweetened coconut, toasted

Instructions

1. In a medium saucepan, whisk together the sugar, cocoa powder, and salt. Gradually whisk in the milk and cook over moderate heat, stirring constantly, until the pudding thickens and comes to a boil. Remove from the heat.
2. In a small bowl, beat the egg yolks with 1/2 cup of the hot pudding mixture, then gradually add this back into the saucepan, whisking constantly. Return the pan to medium low heat and cook, stirring constantly, until the pudding boils and thickens enough to coat a spoon, about 2 minutes.
3. Remove from the heat and stir in the vanilla extract. Strain the warm pudding into a large bowl, then press plastic wrap directly onto the surface of the pudding to prevent a skin from forming and refrigerate until cold, at least 4 hours or up to 1 day.
4. Preheat the oven to 350°F (175°C). Butter the bottom and sides of an 8 inch square baking pan. In a medium bowl, whisk together the flour, baking powder, and cocoa powder. In a separate large bowl, beat the butter with the sugar and salt until light and fluffy, about 3 minutes. Add the flour mixture to the butter mixture alternately with 1/2 cup of cold water, beginning and ending with the flour mixture, and beat until smooth.
5. Spread the batter evenly in the prepared pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a rack.
6. In a chilled bowl, using an electric mixer, whip the cream with the vanilla extract until it holds soft peaks.
7. To assemble, place the cooled cake layer on a serving plate. Spread the cold chocolate pudding over the top of the cake layer. Sprinkle the toasted coconut evenly over the top. Dollop the whipped cream over the coconut and use a spatula or spoon to spread it evenly across the top, creating soft peaks for dramatic effect.
8. Serve immediately. Refrigerate any leftovers.

Chef’s Insight

The secret to the perfect, fluffy sponge cake is separating the egg yolks from the whites and beating them separately before folding them into the batter.

Notes

This recipe is best when served chilled, allowing the flavors to meld and the textures to set.