MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: French Chocolate Coffee Cake
Categories: Cakes, Chocolate, Nuts, Dairy, Desserts
Yield: 12 Servings

4 1/2 c All-purpose flour
2 pk Active dry yeast
3/4 c Sugar
2/3 c Water
1/2 c Butter; cut up
5 oz Can evaporated milk
1/2 ts Salt
4 Egg yolks
1 c Semisweet chocolate pieces
2 tb Sugar
1/2 ts Ground cinnamon
1/4 c All-purpose flour
1/4 c Sugar
1 ts Ground cinnamon
1/4 c Cold butter
1/4 c Chopped walnuts or pecans

In a large bowl, stir together 1 1/2 cups of the flour
and the yeast; set aside. In a medium saucepan, heat and
stir the 3/4 cup sugar, the water, the 1/2 cup butter,
1/3 cup of the evaporated milk, and the salt just until
warm and butter almost melts. Add milk mixture to flour
mixture; add egg yolks. Beat with an electric mixer on
low to medium speed for 30 seconds, scraping bowl
constantly. Beat on high speed for 3 minutes. Using a
wooden spoon, stir in as much of the remaining flour as
you can.

Turn out onto a lightly floured surface. Knead in enough
of the remaining flour to make a moderately soft dough
that is smooth and elastic (3 to 5 minutes total). Shape
dough into a ball. Place in a lightly greased bowl,
turning once to grease surface. Cover and let rise in a
warm place until double in size (about 2 hours).

Punch dough down. Turn out onto a lightly floured
surface. Cover; let rest for 10 minutes.

Meanwhile, in a small saucepan, combine the remaining
evaporated milk, 3/4 cup of the chocolate pieces, the 2
tablespoons sugar, and the 1/2 teaspoon cinnamon. Cook
and stir over low heat until chocolate is melted. Remove
from heat; cool.

Grease a 10" tube pan; set aside. Roll dough into an 18"
x 10" rectangle. Spread chocolate mixture to within 1" of
the edges. Starting from a long edge, roll dough into a
spiral. Pinch seam to seal. Place seam side down in
prepared pan. Pinch ends together.

In a small bowl, combine the 1/4 cup flour, the 1/4 cup
sugar, and the 1 teaspoon cinnamon. Using a pastry
blender, cut in the 1/4 cup butter until mixture
resembles coarse crumbs. Stir in remaining 1/4 cup
chocolate pieces and the nuts. Sprinkle over dough in
pan. Cover; let rise in a warm place until nearly double
in size (about 1 hour).

Set oven @ 350ºF/175ºC.

Bake about 50 minutes or until bread sounds hollow when
lightly tapped. Cool in pan on a wire rack for 15
minutes. Remove from pan; cool for 45 minutes. Serve
warm. Makes 12 to 16 servings.

TO BAKE AHEAD: Prepare and bake as directed; cool
completely. Place cooled coffee cake in a resealable
freezer bag; seal. Freeze for up to 3 months. To serve,
thaw wrapped coffee cake at room temperature.

Makes: 12 servings

Better Homes & Gardens | December 2016

MM Format by Dave Drum - 28 December 2016

Uncle Dirty Dave's Archives

MMMMM

... Wine: an excuse to discuss forbidden topics, even... mouthfeel.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)