This is how we make German chocolate cake very rich and moist.You can use this as your cake base. You should try it and I'm sure you'll gonna love this recipe.
pecans 1 cup ( chopped) you may add more evaporated milk 1 1/4 cup cornstarch 1 1/2 tbsp dark brown sugar 3/4 cup (114 grams) butter 3 tbsp (50 grams) salt 1/4 tsp coconut flakes 1 1/4 cup ( you can use dessicated coconut. put it slowly because dessicated are more absorbent than coconut flakes. just until you reach the right consistency)
chocolate ganache:
whipping cream 2/3 cup ( 150 grams) all purpose cream. Chocolate chopped 200 grams ( I used half dark half milk chocolate) corn syrup or glucose 20 grams ( 1 tbsp) optional butter 40 grams ( 2 1/2 tbsp ) Softened
Baking time: 40 to 45 minutes depending on your oven and the pan that you will use.
Oven temperature: 170°c
Note: This cake can last in the fridge for up to 12 days (chiller) or in the freezer for months.
