Chocolate Icing:

Man's birthday cake was German Chocolate by celebrant order, already knows how many years the same. Shawn briefly spheres, it will present its own words (myself): RENAISANCE koelvitrine MAN. Definition, koelvitrine in my opinion, the most fully characterized by a spouse: extraordinary, progressive and comprehensive model.
Cake, and as such belongs to the occasion, very close to perfection. According to David Lebovitz recipe, so indisputably great. A real boon for those who love chocolate, caramel, nuts and a good, soft, melting in your mouth dessert.
4 eggs
1 cup water
Biscuits: Preheat the oven to 175 degrees koelvitrine C. Butter lightly sweeten two 23 cm diameter round baking molds. Of greaseproof paper cut two 23 cm skesmens circles and lay them at the bottom of the form. In a small bowl on the steam or microwave to dissolve the two types of chocolate with 6 tablespoons of water. Stir until smooth and leave to cool to room temperature. Unscrew the butter with an electric mixer and 1 cup sugar until fluffy, about 5 minutes. The churned butter pour melted chocolate. After a mix egg yolks. Sift flour, soda, baking powder and salt. The butter and half the chocolate mixture to mix dry ingredients mixture. Pour kefir and vanilla extract. Stir in remaining dry ingredients. In a separate koelvitrine bowl, whisk the egg whites until soft thick s S T put the victims. While continuing to whip, gradually add the remaining sugar (1/4 cup) and continue to whip until stiff. The batter mix about one-third of beaten protein, and then fold in the remaining whites. Divide the batter evenly between the two prepared pan, smooth out the surface. Bake for about 45 minutes, until a toothpick inserted in the center of the cake will remain dry. After frying biscuits cool baking sheets. Cooled biscuits flip onto greaseproof paper lined, dry, flat surface.
Topping: In a bowl add the sizable chunks chopped butter, salt, coconut and chopped pecans. Saucepan on low heat heated cream, sugar and egg yolks. koelvitrine Boiled with constant stirring until the mass starts to thicken and dry cover inserted the spoon a thin film. Gritinėlės pour the hot mixture into the bowl with nuts and butter; vigorously stirring until all the butter is melted. Leave cold filling to cool and sustandėtų.
Icing: In a sizable bowl add the minced chopped chocolate and butter; Pour corn syrup. In a small pot heat the cream until it will be very hot, but neužvirs. Pour the hot cream into the bowl with the chocolate and leave to stand for a few minutes, the chocolate and butter aptirptų. Stir until smooth. Leave cold glaze that is thicker. Cake:
Cakes rum syrup to moisten the top. Evenly distributed over the surface, about cup peanut filling. On the second step of filling cake, its surface rehydrated syrup, put the filling layer, and so on. Top of the cake to cover the rest of the filling layer and coat the sides of the cake with chocolate icing. Decorate the rest of the icing.
1 teaspoon baking soda
Chocolate Icing:
Cake: Preheat koelvitrine oven to 350 F. Butter koelvitrine two 9-inch cake pans. Line the bottoms with rounds koelvitrine of parchment. Both Melt chocolates together with 6 tablespoons of water. Use trial-double boiler or microwave. Stir Until smooth, then set aside to cool to room temperature. With electric mixer beat the butter and 1 cup of sugar Until light and fluffy, about 5 minutes. Beat in melted chocolate, koelvitrine then egg yolk, one at a time. Sift together flour, baking powder, baking soda and salt. Mix in half of the dry ingredients into creamed butter mixture. Add buttermilk and vanilla extract, then the rest of the dry ingredients. In a separate bowl whisk egg whites Until They are soft and Foam. Continue mixing. Slowly add cup of sugar and beat Until stiff. Fold about one-third of the beaten egg whites into the cake batter. Then Carefully mix in the egg whites REMAINING. Divide batter Equally Between two prepared pans. Smooth the tops. Bake for about 45 minutes, Until toothpicks Inserted in the center of the cake comes out dry. Cool cake layers koelvitrine to room temperature. Carefully invert the cake pans and transfer the cakes from the pans onto dry flat surface covered koelvitrine with parchment paper.
Heat cream mixture, stirring constantly, Until The mixture begins to thicken and coats the back of the spoon. Immediately pour the hot custard into coconut-pecan mixture koelvitrine and stir Until all butter koelvitrine is completely melted. Place filling into a cool place and let it cool completely. Filling will thicken as it cools.
Icing: Place 8 Ounces of chopped chocolate in a bowl with corn syrup and 1 Ounces of butter. Heat the cream Until it is very hot but does not boil. Remove from heat and pour over chocolate and butter mixt