German Chocoolate Cake Filling That Sets Up Nice And Thick.

Decorating By cocobean Updated 1 May 2012 , 5:44am by scp1127

cocobean Posted 1 May 2012 , 2:27am
post #1 of 4

I need a good German chocolate cake FILLING recipe that sets up nice and thick. Every recipe that I make does not set up well. Would love a tried and true recipe along with any tips that could help me. Thanks so much in advance!!

3 replies
scp1127 Posted 1 May 2012 , 2:53am
post #2 of 4

A few things will help you. The eggs are first and second is a thickener. Even if your recipe doesn't call for it, you can add it. I like cornstarch.

Many recipes do not take proper food safety into consideration and this one is notorious. But along with food safety comes the best structure for the eggs. Eggs must reach 160 degrees to become safe. You can use a calibrated thermometer for this. You will need to bring up the temp slowly in a thick pot or it will scorch. The custard needs to be cooked until you see the big burps of bubbles come up. Then cook for one minute longer. This will maximize the structure with the maximum thickening with the fully cooked eggs and the proper handling of the cornstarch.

You can use flour, but flour must be cooked a minimum of 15 minutes, usually in a roux to cook out the taste and to insure no lumps. Cornstarch has no taste and no lumps.

cocobean Posted 1 May 2012 , 3:29am
post #3 of 4

Thanks scp1127. But now that my recipe is all cooked can I go back and reheat and somehow add the cornstarch so it will thicken up? I would hate to waste all these ingredients.

scp1127 Posted 1 May 2012 , 5:44am
post #4 of 4

You can try. The good news about cornstarch is tha you can add it in the end and it will still work. You can also add more coconut and pecans. Plus, once you get it cold, the solid butter will hold it together too.

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