Franzsische Schokoladentarte Original Food

GERMAN CHOCOLATE FRENCH TOAST CAKE

Steps:

• For the French toast: Preheat the oven to 300 degrees F. Spray two 9-inch cake pans with cooking spray, line with parchment paper and spray again. Press 4 slices of the bread into each cake pan to form 1 even layer.
• In a blender, combine the cream, chocolate syrup, cocoa powder, vanilla, salt and eggs and blend until smooth. Pour half of the custard between the 2 cake pans to cover the first layer of bread. Sprinkle half of the chocolate over each. Press 4 slices of the bread into each cake pan to form a second even layer. Divide the remaining custard between the cake pans over the second layer of bread. Let sit for 10 minutes to allow the bread to soak up the custard.
• Bake until set, 25 to 30 minutes. Let cool in the pans until slightly warm, then remove the cakes from the pans.
• For the frosting: In a medium pot, combine the milk, sugar, vanilla, cornstarch, salt and yolks and whisk until blended. Add the butter and place over medium-low heat. Cook, stirring constantly, until thickened, 6 to 8 minutes. Remove from the heat and stir in 2 cups of the coconut and 1 cup of the pecans. Let cool until slightly warm.
• Put one layer of the French toast cake on a serving plate. Spread half of the frosting over the cake. Sprinkle on half of the remaining chocolate. Place the second layer of cake on top and spread with the remaining frosting. Sprinkle on the remaining coconut, pecans and chocolate.

OTTILIENKUCHEN (GERMAN CHOCOLATE SPRINKLE CAKE)

Steps:

• Preheat the oven to 355 degrees F (180 degrees C). Grease a loaf pan.
• Combine butter, sugar, and vanilla sugar in a bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in rum.
• Combine flour, cornstarch, baking powder, and salt in a separate bowl and sift. Add flour mixture to the batter, 1 tablespoon at a time. Mix in almonds and chocolate sprinkles. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick comes out clean, about 1 hour. Turn off oven and leave cake in the warm oven for 10 more minutes.
• Remove from oven and carefully unmold onto a wire rack. Cool completely.
• Bake till a tester comes out clean, about 60 minutes. Turn off the oven and leave cake in the oven for a further 10 minutes. Gently unmold onto a wire rack and let cool.