Inside Out German Chocolate Cake

Yum Yum Yum Yum Yum! Delicioso!

It has never taken so long to make a cake, but a cake has never been this delicious.  I got the recipe from epicurious.com with some revisions.  First, for the filling, I used hazelnuts instead of pecans, no coconut, and I used hazelnut extract.  Second, I also used hazelnut extract in the glaze, as well as milk chocolate instead of that awful semisweet stuff.  Lastly, I served the cake cold, not at room temperature.  It was very tasty that way, and it just got better after a day in the fridge.  It’s very rich so we’ve been consuming it in small quantities for the past six days.

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About sappling

When God created the world, he did it in six days and rested on the seventh. I always wished there was just one more day in the week, an eighth day just for me to pursue the thoughts in my head and translate them to the physical world. There are only seven days, however, so I steal my creative moments in between being a mom and my work binding books and making boxes for clients all over New York City. I love working with my hands, learning new things, and I'm here to share those lessons with you. There are only seven days in a week. Why not eight? Guess I'll ask when I get there.
This entry was posted in Chocolate, Culinary Arts, Dessert. Bookmark the permalink.

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