German Chocolate Bombs
INGREDIENTS
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For the cake
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Cooking spray
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4 oz. unsweetened chocolate, chopped (about 1 cup)
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1 oz. (1/4 cup) natural cocoa powder
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1-1/2 cups boiling water
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7 oz. (1-1/2 cups) unbleached all-purpose flour
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1 tsp. baking soda
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1/4 tsp. kosher salt
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1-1/2 cups packed dark brown sugar
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8 oz. (1 cup) unsalted butter, softened
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4 large eggs, at room temperature
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1/2 cup buttermilk, at room temperature
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1 tsp. pure vanilla extract
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Tip: This recipe contains raw eggs; if that’s a concern, buy pasteurized.
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For the coconut-pecan filling
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3-1/4 oz. (about 1 cup) sweetened, shredded dried coconut, toasted and cooled
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3 oz. (2/3 cup) pecans, toasted and cooled
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2/3 cup granulated sugar
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2-1/2 oz. (5 Tbs.) unsalted butter, cut into chunks
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6 large egg yolks
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1 5-oz. can evaporated milk
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1/2 tsp. pure vanilla extract
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For the chocolate mousse
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4 oz. bittersweet chocolate (preferably 70% cacao), chopped (about 1 cup)
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3-1/2 oz. (7 Tbs.) unsalted butter
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2 large eggs, separated
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1 Tbs. granulated sugar
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3/4 cup heavy cream
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1/4 tsp. pure vanilla extract
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Pinch kosher salt
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For the glaze
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4 oz. bittersweet chocolate (preferably 70% cacao), finely chopped (about 1 cup)
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2 Tbs. light corn syrup
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1 cup heavy cream
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