Chocolate Fondant

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German Chocolate Cheesecake

German Chocolate Cheesecake


Cheesecake Layer:

  • 24 ounces cream cheese, softened and cut into chunks
  • ½ cup granulated sugar
  • 2 eggs
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract

Chocolate Cake:

  • 4 ounces unsweetened chocolate, melted
  • ½ cup butter, butter
  • 2 cup granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour

Chocolate Ganache:

  • ½ cup semi-sweet chocolate chips
  • 2 tbsp whipping cream

German Chocolate Topping:

  • 2 egg yolks
  • 2/3 cup granulated sugar
  • 1/3 cup butter, cut into small pieces
  • 2/3 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut
  • 1 cup chopped pecans


  1. Preheat oven to 425F
  2. For cheesecake layer, in a large mixing bowl, beat together cream cheese, sugar, eggs, sour cream and vanilla until smooth
  3. Set aside
  4. In a large bowl, stir together all ingredients for cake until well combined
  5. Pour into a greased 9 inch springform pan
  6. Gently spread cream cheese mixture over cake mixture
  7. Bake for 15 minutes
  8. Reduce temperature to 350F and bake for an additional 55 to 60 minutes
  9. Cook cake in unheated oven with door ajar for 50 minutes
  10. Chill for 2 hours
  11. For ganache, in a small saucepan, heat whipping cream to a boil
  12. Place chips in a bowl
  13. Pour in cream and stir until chips are melted
  14. Cool slightly
  15. For topping, in a small saucepan, heat egg yolks, sugar, whipping cream and butter to a boil stirring frequently
  16. Remove from heat and stir in vanilla, coconut and pecans until well blended
  17. Remove cake from pan and invert onto a serving plate so that cheesecake layer is on the bottom
  18. Frost sides of cake with ganache and pour topping over top of cake
  19. Chill overnight

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