German Chocolate Pie from Pie Shop in Buckhead
There?s just something about chocolate, coconut and pecans all wrapped up in a gooey cake?
At some point in my history, German chocolate cake became my birthday dessert. It became one of those nostalgic foods that calls to mind fond memories of my childhood.
Except, well, no actual memories spring forth. I can?t quite trace the development of my fondness for the cake. Nonetheless, it?s now the dessert I crave each year on my birthday.
As the official birthday-cake maker in my family, I take the day off when it?s my turn to celebrate. Each year I make the round of calls to bakeries to inquire about German chocolate cake. Did you know that very few bakeries stock this cake? It seems that it?s the red-headed step cake of the pastry world. Some bakeries make them to order, but I have yet to find a rendition I favor.
As the story goes, the German chocolate cake was developed by a Dallas housewife in the 1950?s using Sam German?s dark baking chocolate. The defining elements of the cake are the use of dark chocolate and cooked coconut-pecan icing or filling. Yet, no two German chocolate cakes stack up quite the same.
I prefer a version with a dark-chocolate-ganache frosting with just the right ratio of gooey-sweet filling to moist, rich chocolate cake. When I make this dessert, I use a recipe similar to this one by pastry chef David Lebovitz, who modeled it after a cake made by colleague Mary Jo Thoresen at Chez Panisse.
But, I take the day off (as I must remind myself). This year, instead of calling a dozen bakeries, I picked up a German chocolate pie from Pie Shop instead.
Who else loves German chocolate cake? Where do you get yours?
?by Jenny Turknett, Food and More blog
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