i tried to make german chocolate cake yesterday, and i failed miserably.
as a warning, don't even attempt to make the chicago diner's german cake topping. it's pretty gross. it was pretty much one clump of caramel. i had to add 1/4 cup+ of soymilk to make it even consider spreading. next up is millennium's recipe. that looks a bit more promising.
it's not a huge loss. i mean now i have an idea of what to do for next time, but holy mother does this cake look like i threw it under a truck.
so. is "barley malt" different from "barley malt syrup"? (i used the syrup) it has a really nice flavor, but it was amazingly thick. i think if i add barley malt to any of these recipes, it'd be in the tablespoons, for a hint of flavor. not a half cup's worth! yowza!
so. i'll try the millennium recipe tomorrow and edit this post with my opinion. do any of you have a favorite recipe?
3/4 cup macadamia nuts, plus more for garnish
3/4 cup blanched hazelnuts
1 cup soy milk
1/2 cup rice milk
3/4 cup shredded unsweetened coconut, plus more for garnish
3/4 cup Sucanat®*
pinch of agar powder
1 tablespoon arrowroot
1/2 teaspoon pure vanilla extract
also, is the cake generally any different from basic chocolate? i've never made it nor eaten it before.
p.s. those of you in the cherry hill NJ area stop by zizi's this sunday to try them if you like.
177 S. Centre St. Merchantville NJ, 08109 (they're giving a free dessert sample away with each entree purchased)