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German Chocolate Cake Sundae
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Brief Description
Breaks down the dishes into their components and then reconfigures them, transforming a traditional recipe for German chocolate cake into an elegant and incredibly delicious ice cream sundae.
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Main Ingredient
ice cream & cake
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Category: Cakes
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Make ahead: The caramel sauce can be refrigerated overnight. Reheat in the microwave, then stir in the pecans and coconut.
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Posted By: ecarr
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Posted On: Jun 10, 2012
Number of Servings:
Ingredients:
- 1 cups - unsweetened wide-flake coconut chips (2 oz)
- 3/4 cups - pecan halves (2 oz)
- 1 cups - granulated sugar
- 2 tablespoons - light corn syrup
- 3/4 cups - heavy cream
- 1 teaspoons - pure vanilla extract
- pinchs - sea salt
- 2 pints - coconut ice cream
- 1 cups - coarsely crumbled chocolate wafer cookies
Directions:
1. Preheat the oven to 350°. Spread the coconut and pecans in 2 separate pie plates. Toast the coconut for 5 minutes and the pecans for 10 minutes, until the edges of the coconut start to brown and the pecans are fragrant. Let the coconut and pecans cool, then coarsely chop the pecans.
2. Meanwhile, in a large saucepan, combine the granulated sugar with the light corn syrup and 2 tablespoons of water and bring to a boil, stirring to dissolve the sugar. Wash down the side of the pan with a wet pastry brush. Cook the syrup over moderately high heat without stirring until a deep amber caramel forms, about 5 minutes. Remove from the heat and carefully add the cream. When the bubbles subside, stir to combine. Add the vanilla and salt and let cool slightly. Stir in the toasted pecans and all but 1/4 cup of the toasted coconut chips.
3. Scoop the ice cream into 6 glasses and sprinkle with half of the cookie crumbs. Top with the warm caramel sauce and the remaining cookie crumbs and coconut. Serve right away.
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