German Chocolate Praline Cake

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This recipe was in Rachael Rays Magazine in January and when I saw it I immediately wanted it for my birthday cake. My wonderful daughter surprised me with it after I mentioned how awesome it looked. We had it both with fresh whipped cream and also vanilla ice cream....and yes that means we ate it more than one dessert! The only pics we took were of me being serenaded ( yes I was tickled pink!! )  and of what was left after  the second day picking at it -see the fork tines !! Sorry!
  • 8 oz. bittersweet chocolate, chopped
  • 1 stick unsalted butter
  • 1/4 cup natural unsweetened cocoa powder
  • 3 large eggs
  • 1 1/2 cups (packed) light brown sugar
  • 1/4 cup heavy cream
  • 1/2 cup sweetened shredded coconut, toasted
  • 1/4 cup chopped pecans
  • In saucepan, stir chocolate, butter, and cocoa over medium until smooth. Let cool to lukewarm. Using electric mixer, beat eggs and 1/2 cup sugar on high until tripled in volume, 3 minutes. Fold in chocolate mixture. Pour into foil-lined 8-inch round cake pan. Bake at 375° until tester inserted into center comes out with wet crumbs attached, about 35 minutes. In saucepan, stir cream and remaining 1 cup sugar over high until bubbly. Spoon over cake. Sprinkle with coconut and pecans. Let cool.

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