Did you ever wonder who made the first German Chocolate Cake? Well before we answer that question we have to discuss who first introduced chocolate to the Colonies. John Hannon and James Baker started to produce the first chocolate products in 1765. The chocolate was produced in an old saw mill in Milton, Massachusetts. Later James Baker bought out his partner John Hannon and moved the chocolate factory to Dorchester, Massachusetts and expanded the business. The company was renamed Baker’s Chocolate.
In 1852, Sam German, working for the Baker’s Chocolate, invented a sweet chocolate which was named “German’s Chocolate”. Then in 1957, 62 years after the invention of German’s sweet chocolate, a Dallas homemaker submitted a chocolate cake recipe to the Dallas newspaper using German’s chocolate from Baker’s Chocolate. The cake was called German Chocolate Cake. The recipe made history. “Now you know the rest of the story”.
Cape Cod Chef Christian Schultz has given us a recipe for German Chocolate Caramel Pie. Chef Schultz has been twice honored by the James Beard Institute. This recipe takes chocolate to another delicious level.
German Chocolate Caramel Pie
Serves 8 – 10
16 oz. vanilla wafers – crushed
1/2 cup sugar
1 stick (4 oz) butter
12 oz. dark chocolate
1/4 cup heavy cream
2 -10 oz cans sweetened condensed milk
1/4 lb. coconut – toasted
Melt butter, mix crushed wafers, sugar, and butter in a bowl.
Spread along bottom and 1” up the side of an 8” spring form pan (pie tin if unavailable).
Cook crust in 325° oven until light gold (approx. 15 minutes)
Temper in a double broiler until smooth and shiny.
Pour into the bottom of cooled cookie crust 1/8″ thick.
*Cover unopened cans with water and simmer for 4 hours*.
Let cool 10 minutes before opening can, pour over ganache.
Mix in coconut and chill overnight.
If desired, serve each slice with fresh whipped cream, a few chopped pecans and a strawberry.
*Important safety note: cans must be immersed in water at all times*
Guaranteed: no calories!
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