Chef Jill Sandique's Creations

Yield:  One 9-inch round cake

Ingredients:

110 grams chopped German chocolate (or bittersweet chocolate, if unavailable)
½ cup hot water
2 cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup softened butter
1 ½ cups granulated sugar
4 large egg yolks
½ teaspoon vanilla extract
¾ cup fresh milk, at room temperature
¼ cup natural plain yogurt, at room temperature
4 large egg whites
½ cup sugar

Procedure:

1. Preheat oven to 350 ◦F.  Grease and line three 9- inch round layer pans.  Set aside.
2. In a bowl, place chopped chocolate.  Add hot water and allow to melt.  Whisk lightly.  Let it cool.
3. Meanwhile sift together flour, baking soda and salt.  Set aside.
4. In a bowl, beat together butter and sugar until light. Add egg yolks and vanilla extract.
5. In a non-reactive container, whisk together fresh milk and yogurt.  Set aside for 5 minutes. Gradually add to creamed butter mixture alternately with the dry ingredients. Add melted chocolate.
6. In a separate bowl, beat egg white until frothy.  Gradually add the sugar and beat until stiff.  Fold into batter.
7. Pour into prepared pan and bake for 25 to 30 minutes or until cake springs back when lightly touched.  Cool in pan for 10 minutes then. Unmold onto cooling rack.  Cool completely.

CUSTARD FILLING:

Ingredients:

3 tablespoons sifted all-purpose flour
1 cup evaporated milk
⅔ cup granulated sugar
3 tablespoons brown sugar
4 large egg yolks
⅓ cup butter
pinch of salt
½ teaspoon vanilla extract
½ cup pecans, chopped
1 ¼ cups Franklin Baker^® Tender Fresh Flakes^®

Procedure:

1. In a saucepan, put together flour, evaporated milk, sugar, brown sugar, egg yolks, butter and salt.  Place over low fire and cool until creamy.
2. Remove from fire and add vanilla extract.  Add pecans and Tender Fresh^® Flakes.  Cool completely.

ASSEMBLY:

1. Place one layer of cake in a platter.  Spread ⅓ of custard filling. Top with the second cake layer.  Spread another third of filling. Repeat procedure with the third layer.
2. Garnish with toasted pecans.  Chill at least 4 hours before serving.