Back in the day, when I was about this tall, my parents had this deep freezer they kept in the back room, and my sister and I were not allowed to touch it. They said something about getting electrocuted. Or falling inside and getting stuck. I know they were just trying to keep us away from all the goodies that were in there.
My mom would make cakes, cookies, ice creams, and all other types of desserts, but she would quickly store them away in the deep freezer. In turn, my sister and I would wait until our parents left the house so we could go in there and see what we could pick at without our mom noticing that something was missing. We would usually take things like truffles, or cookies, because taking a cake would mean either eating all of it and hoping that they don’t notice, or eat a slice or two and take the punishment.
Then my sister and I would sit down on the couch, nibble on the cookies, and flip through our mom’s cookbooks. I remember this one cookbook in particular; it was orange, about 6 inches thick, and on the front it read “Кувар”, that is, Cookbook. Flipping through those pages, eating cake, and talking about recipes was one of our favorite pass times. I was about 9 years old and she was 6. While every other girl that age talked about dolls or playing house, my sister and I talked about growing up and making cakes.
I recently went through a lot of those old recipes and found pages after pages of just round cake bites. Not Cake Pops. Cake Bites. 1980’s lingo? My mom has over a hundred of these recipes. I remember she used to make a lot of them with ground tea biscuits, some nuts, maybe some honey, bit of orange juice, and she would just roll them in some powdered sugar or cocoa powder, and that was it.
As I was going through all her recipes, I found one that resembled German Chocolate Cake in bite-size form; coconut flakes, cream, chocolate, nuts… I took note of it and quickly started to work on it. I could not wait to assemble these bites and eat them.
But assembling them would take some time. The mixture has to cool completely, then, after shaping the mixture into balls, you have to wait for them to set in the fridge. At that point I thought why didn’t I read through the directions before starting! I saw the ingredients, loved them, and well, didn’t even care to see the rest of the instructions. Oh, and then you have to wait for the chocolate to set.
BUT, once you bite into these, you will be so glad you made them. My husband sure was. He ate half the batch before they were completely ready. As soon as I dipped them in the chocolate, he took them from my hands, and to his belly they went.
I have to admit that I kind of had a bit of a challenge with the dipping. You can tell in the photos. You see, chocolate is a bit of a diva. Because the cake mixture is buttery and sticky, the chocolate wants to slide around the cake. In order for me to get the chocolate to behave I poured in a bit of cream to thin out the chocolate, whisked it, and it worked. I didn’t mean to make a ganache, but I had to in order to get the chocolate to stay put. It did. And it was even better than just melted chocolate morsels. So, you’re going to dip these in ganache. Hope you don’t mind. You shouldn’t. Ganache is way better.
- 1 small bag (6 ounces) sweetened coconut flakes
- 1/2 cup powdered sugar
- 1 1/2 cups ground graham crackers
- 1/2 cup chopped pecans
- 1/2 cup heavy whipping cream
- 5 tablespoons butter
- 1 bag (12 ounces) semi-sweet chocolate morsels, chopped
- 1 cup heavy whipping cream
In a large mixing bowl combine the coconut flakes, powdered sugar, ground graham crackers, and chopped pecans. Mix well and set aside.
Pour the heavy whipping cream and the butter in a small saucepan; cook over medium-low heat until butter melts, stirring frequently.
Remove from heat and pour the coconut mixture into the cream mixture.
Mix well and set aside to completely cool.
Shape the coconut mixture into small, round bites and set on wax paper.
When finished shaping, put the cake bites into the fridge to set. About 1 hour.
Prepare the chocolate ganache.
Place the chopped chocolate morsels into a medium bowl.
Heat the cream in a small sauce pan over medium heat. Bring just to a boil.
When the cream has come to a boil, remove from heat and pour over the chopped chocolate, and whisk until smooth.
Allow the ganache to cool slightly.
Take out the cake bites and begin dipping them into the chocolate ganache.
Set on wax paper to set. About 1 to 2 hours.