Inside-Out German Chocolate Torte

• 10 tablespoons (1 1/4 sticks) unsalted butter, plus more for the pan
• 7 ounces bittersweet chocolate
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• Coconut-Pecan Filling (recipe follows)
• Ganache Glaze (recipe follows)
• 1 14-ounce can sweetened condensed milk
• 10 tablespoons (1 1/4 sticks) unsalted butter
• 1 teaspoon pure vanilla extract
• 4 large egg yolks
• 2 cups shredded sweetened coconut
• 1 1/2 cups finely chopped pecans
• (makes about 2 cups; enough for one 9-inch torte
• 1 pound bittersweet or semisweet chocolate
• 2 1/2 cups heavy cream
• (makes about 4 cups)

1. Preheat the oven to 350F.
2. Butter two 9-inch springform pans.
3. Line the bottoms with parchment paper, and butter the paper; set aside.
4. Place the chocolate and butter in a heatproof bowl, and set over a pan of barely simmering water.
5. Stir occasionally until melted; set aside.
6. Sift together the flour and salt; set aside.
7. Place the sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment, and beat until fluffy and well combined, 3 to 5 minutes.
8. Add the vanilla and chocolate mixture, and stir to combine.
9. Add the dry ingredients, and stir to combine.
10. Divide the batter between the 2 pans, using an offset spatula to distribute the batter evenly, and smooth the layers.
11. Bake until the center is set, about 20 minutes.
12. Transfer the pans to a wire rack to cool completely before unmolding.
13. Place 1 layer on a 9-inch cardboard cake round.
14. Spread filling over the layer, and invert the second layer onto the top, leaving the smooth side up.
15. Press down gently on the top layer to evenly distribute the filling to the edges.
16. Using a metal spatula, smooth the filling flush with the sides of the cake.
17. Refrigerate until ready to glaze.
18. Carefully transfer the torte off the cardboard round onto a wire rack set over a baking pan.
19. Pour enough ganache glaze over the cake to fully coat it, shaking the pan gently to help spread the ganache, if necessary.
20. Let sit for 15 to 20 minutes.
21. The ganache in the pan may be melted and strained through a fine sieve and added back to the glaze.
22. Pour the remaining glaze over the torte, allowing excess to drip off the sides.
23. If the top is not smooth, gently shake the pan or run an offset spatula quickly over the surface.
24. Allow to set at least 30 minutes before serving.
25. Carefully slide the cake off the wire rack and onto a serving platter.
26. Place the milk, butter, and vanilla in a medium saucepan, and cook over medium-low heat, stirring occasionally, until melted and combined.
27. Whisk the egg yolks in a medium bowl, and, whisking constantly, add some of the hot milk mixture to the egg yolks until combined.
28. Whisk the mixture back into the saucepan, and cook, stirring constantly with a wooden spoon, until the mixture thickens slightly, about 5 minutes.
29. Remove from heat, and stir in the coconut and pecans.
30. Cool completely, and refrigerate in an airtight container until ready to use, up to 2 days.
31. Chop the chocolate finely using a serrated knife; place in a large heatproof bowl.
32. Bring the cream to a boil over medium-high heat; pour directly over the chopped chocolate.
33. Allow to sit 10 minutes.
34. Use a rubber spatula to gently stir the chocolate and cream until well combined and smooth.
35. Let sit at room temperature until cooled and just thickened, stirring occasionally, about 30 minutes but up to 1 hour, depending on the temperature of the room.

unsalted butter, bittersweet chocolate, flour, salt, sugar, eggs, vanilla, coconutpecan filling, ganache, condensed milk, butter, vanilla, egg yolks, coconut, pecans, enough, bittersweet, heavy cream

Taken from www.epicurious.com/recipes/food/views/inside-out-german-chocolate-torte-393096 (may not work)