Ingredients
1 bar Baker's German's chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 eggs, separated
1 tsp. vanilla
2 1/2 c. flour
1 tsp. soda
1/2 tsp. salt
1 c. buttermilk
1 1/2 c. Pet milk
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Melt chocolate in boiling water; cool. Cream butter and sugar together; add egg yolks one at a time, beating after each addition. Add vanilla and melted chocolate and mix until blended. Sift flour with soda and salt and add alternately with buttermilk. Fold in stiffly beaten egg whites and pour batter into 3 greased and floured 8-inch pans and bake at 350° for 30 minutes. Mix Pet milk, sugar, egg yolks, margarine and vanilla; cook and stir over medium heat 12 minutes, until mixture thickens. Cool and add coconut and pecans and stir. Cover top and sides of cooled cake.
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Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons