The chocolate cake straight from Germany.

Description of preparation:
In a saucepan over low heat, stir chocolate and water until the chocolate melts. Cool. In a bowl, beat the butter and sugar. Continuing to whisk, add the egg yolks one at a time. Add chocolate mixture and vanilla, mix well.

Combine flour, soda and salt, add to cream mixture, alternating with buttermilk. In another bowl, beat egg whites to a stiff froth; pour in the batter. Cover the baking dish with waxed paper. Paper to grease and flour them. Evenly distribute the dough. Bake at a temperature of 350 degrees f for 50-55 minutes. Cooling in the form of 10 minutes; put out of shape and completely cooled.

Remove waxed paper. For the glaze, combine milk, sugar, egg yolks, butter and vanilla in a saucepan; stir constantly over medium heat until thickened. Remove from heat; add coconut and nuts. Beat until the frosting cools and reaches the consistency of a spread. Put the cake on a dish; brush with glaze the top and sides.

Ingredients:

tile German sweet chocolate — 1 Piece
water — 1/2 Cup
oil — 1 1/2 Cup
sugar — 3 Cups
egg — 4 Pieces
vanilla extract — 2 teaspoons
flour — 2 1/2 Cups
the baking soda — 1 teaspoon
salt — 1 teaspoon
buttermilk — 1 Cup
condensed milk — 1 Cup
egg yolk — 3 PCs.
coconut — 1 1/3 Cups
crushed pecans — 1 Cup