German Chocolate Praline Cake
Photography by Peter Ardito
Recipe by Sarah Tenaglia
- 8Servings
Ingredients
- 8 oz. bittersweet chocolate, chopped
- 1 stick unsalted butter
- 1/4 cup natural unsweetened cocoa powder
- 3 large eggs
- 1 1/2 cups (packed) light brown sugar
- 1/4 cup heavy cream
- 1/2 cup sweetened shredded coconut, toasted
- 1/4 cup chopped pecans
Preparation
In saucepan, stir chocolate, butter, and cocoa over medium until smooth. Let cool to lukewarm. Using electric mixer, beat eggs and 1/2 cup sugar on high until tripled in volume, 3 minutes. Fold in chocolate mixture. Pour into foil-lined 8-inch round cake pan. Bake at 375° until tester inserted into center comes out with wet crumbs attached, about 35 minutes. In saucepan, stir cream and remaining 1 cup sugar over high until bubbly. Spoon over cake. Sprinkle with coconut and pecans. Let cool.
