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German chocolate cake as crepes

German chocolate cake as crepes
Los Angeles Times

German chocolate cake looks pretty good for 50 -- the combination of tangy-sweet layers and nutty custard is as irresistible as it was when the recipe was first published in a Texas newspaper back in the Eisenhower era. If it ... Read more

Total time: About 45 minutes, plus resting time | Serves 4
  • 4 ounces Baker's German's or semisweet chocolate, broken into squares or coarsely chopped, divided
  • 1/2 cup flour
  • 1/2 teaspoon kosher salt
  • 1/4 cup whole milk
  • 2 large eggs
  • 1/4 cup heavy cream
  • Butter for pan
  • Generous 1/2 cup warm custard for German chocolate cake

Step 1For the crepes, place 2 ounces of the chocolate in a metal bowl set over a saucepan of simmering water. Add one-half cup water and heat, stirring occasionally, until the chocolate is completely melted. Cool slightly. In a blender, combine the flour, salt, milk and eggs. Add the chocolate mixture, and blend to make a smooth batter. Strain the mixture into a small bowl. Cover and let stand at room temperature for 1 hour.

Step 2Make the sauce: In a metal bowl set over simmering water, melt the remaining 2 ounces chocolate with the cream. Keep warm.

Step 3Heat a crepe pan or 9-inch skillet over medium heat. Brush very lightly with butter. Add about 2 heaping tablespoons of the crepe batter to the pan and swirl it to make an even crepe. Use a rubber spatula to smooth the edges. Cook 1 1/2 to 2 minutes until set, then flip over and cook a minute or so longer. Turn the crepe out onto a plate lined with wax paper. Repeat with the remaining batter, layering the crepes between sheets of wax paper.

Step 4To serve, place a crepe on a dessert plate and spoon a generous tablespoon of the custard filling along one half. Fold over and repeat with a second crepe on the same plate. Drizzle a little of the chocolate sauce over (add more cream to thin it if necessary). Repeat with the remaining crepes, filling and sauce and serve.


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