Directions

Flourless chocolate torte:

1Preheat the oven to 300 degrees F and grease one 6 inch cake pan with non-stick spray and set aside.

2In a small saucepan over medium heat, combine the water, salt, and sugar and stir until completely dissolved.

3Melt the semisweet chocolate in the microwave in 30-second intervals, stirring well in between each interval, until completely smooth. Pour the chocolate into the bowl of an electric mixer.

4With the mixer on medium speed, start adding the pieces of butter to the chocolate until smooth. Then add the sugar-water. Reduce the speed to slow and beat in the eggs one at a time. Continue beating until smooth.

5Pour the batter into the prepared pan and place cake pan inside a large pan. Then make a water bath by filling up the outer pan with boiling water until it reaches up to half the sides of the inner pan.

6Bake for 45 minutes, the cake will still appear wet.

7Chill cake overnight and only after it's chilled, invert onto a serving plate.

German chocolate topping:

1In a medium saucepan, combine the sugar, evaporated milk, butter, and egg yolk over low heat.

2Stir constantly until thickened.

3Remove from heat and stir in the coconut, pecans, and vanilla.

4Chill in the fridge for about 2 hours to allow the mixture to thicken.

Assembly and decoration:

1Plate chocolate torte on serving plate or cake stand and spread German chocolate filling on the top of it in an even layer.

2Line the outside of the torte with the Waffeletten cookies, alternating each one up and down.

3Melt the chocolate in the microwave, then transfer to a piping bag or Ziploc bag with the corner snipped off and pipe lines of chocolate on top of the coconut filling. Then use a toothpick to drag through the chocolate perpendicular to make a nice pattern.

4Top with a few extra cookies and store in the fridge until ready to serve.