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Archive for the tag “pecan”

Foodporn Friday: German Chocolate Cake

First, a disclaimer… I’ve no idea why this is called German Chocolate Cake. I saw a cake with that name, thought the toasted coconut & pecan sounded good and thats where the similarity ends.

It was a friend’s birthday last weekend and I was wanting to try something a little different – so I made my usual standard chocolate cake but in a square tins, made the toasted coconut & pecan praline topping which I put in between the cake layers as well as over the top and then drenched the lot in hot chocolate fudge sauce. Killer!

The remaining chocolate fudge sauce was enjoyed over ice-cream (and leftovers sent home with a friend and her new boyfriend – do not ask, it may scar you for life!).

Simple Chocolate Cake

Beat for at least 5 minutes:

  • 300g sugar (1.5 cups)
  • 4 eggs
  • half tsp vanilla

Mix well:

  • 30g cocoa (3 heaped dessert spoons)
  • 3/4 cup boiling water

Add the following to egg & sugar mixture and beat well:

  • 1 and 1/4 cup flour
  • 3 tsp baking powder
  • 1/2 tsp cream of tartar
  • 1/2 cup oil
  • 1/2 tsp salt

Then add hot cocoa and beat well. Bake for around 25 minutes at 180 degrees celsius.

Hot Chocolate Fudge Sauce

  • 225 g butter
  • 30 g unsweetened cocoa powder
  • 600 g white sugar
  • 1 (12 fluid ounce) can evaporated milk
  • 5 ml vanilla extract


  1. Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes.

Coconut Pecan Praline

  • 140 grams toasted pecans, chopped
  • 160 grams shredded coconut
  • 100 grams brown sugar
  • 115 grams butter
  • 215 grams evaporated milk (whole fat)
  • 2 teaspoons vanilla
  • 3 large egg yolks
  1. Preheat oven to 180 degrees celsius. On a foil lined baking sheet place 2/3 of the coconut and all the pecans. Toast until coconut starts to turn color and nuts are fragrant, about 5-7 minutes. Remove from oven and set aside.
  2. In a large saucepan combine the brown sugar, butter, evaporated milk, vanilla and eggs with a whisk. Cook over medium heat until mixture is bubbling and thick. Use a whisk and then switch to a heat proof spatula or wooden spoon. Cook until thick and then, using the foil as a funnel pour the toasted nuts and coconut into the pan. Add the additional untoasted coconut. Stir thoroughly. Cool until room temperature.
  3. Spread half the mixture over one layer of cake. Add some fudge sauce. Place other layer on top and use the rest of the frosting for the top of the cake. Pour on as much fudge sauce as your nerves can handle. Enjoy!

Foodporn Friday: Pecan Shortbread Slice

I had a rough day at work this week. Got home and DH could tell from my face that I needed some time alone in the kitchen so cleared out right sharpish. I whipped up a hot shortbread base and then topped it with a pecan pie filling then put it back in the oven until the topping was brown and bubbling. It turned out perfectly! I think I’m getting a reputation as a sugar pusher at work – it had barely hit my desk before it had disappeared…

Pecan Shortbread Slice


For crust:
225gr unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt
½ teaspoon cinnamon

For topping:
115gr unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans


Preheat the oven to 180ºC and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour, cinnamon and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Recipe adapted from Gourmet.

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