Rating: 3.92 stars
24 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0

Use this filling to make our Inside-Out German Chocolate Torte.

Martha Stewart Living, January 2002

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Recipe Summary test

Yield:
Makes about 2 cups, enough for one 9-inch Torte
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place milk, butter, and vanilla in a medium saucepan, and cook over medium-low heat, stirring occasionally, until melted and combined.

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  • Whisk egg yolks in a medium bowl, and, whisking constantly, add some of the hot milk mixture to the egg yolks until combined. Whisk the mixture back into the saucepan, and cook, stirring constantly with a wooden spoon, until the mixture thickens slightly, about 5 minutes.

  • Remove from heat, and stir in coconut and pecans. Cool completely, and refrigerate in an airtight container until ready to use, up to 2 days.

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Reviews (1)

24 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
01/13/2008
WONDERFUL!! Good enough to eat by itself. I made this with the Inside out GCC and now double the recipe for generous icing. Very, very good.