French Chocolate Coffee Cake |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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My mom always made this coffee cake as a special treat for us on Christmas morning. And my family loves the rich fudgy filling just as much as we did back then. Ingredients:
1 package (1/4 ounce) active dry yeast |
2/3 cup warm water (110° to 115°) |
1/2 cup butter, softened |
3/4 cup sugar |
4 egg yolks |
1/3 cup evaporated milk |
1/2 teaspoon salt |
3-3/4 to 4-1/4 cups king arthur unbleached all-purpose flour |
filling: |
3/4 cup semisweet chocolate chips |
1/3 cup evaporated milk |
2 tablespoons sugar |
1/2 teaspoon ground cinnamon |
topping: |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup sugar |
1 teaspoon ground cinnamon |
1/4 cup cold butter, cubed |
1/4 cup semisweet chocolate chips |
1/4 cup chopped walnuts |
confectioners' sugar, optional |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the butter, sugar, egg yolks, milk, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. For filling, combine the chocolate chips, milk and sugar in a saucepan; cook and stir over low heat until smooth. Stir in cinnamon; set aside.
4. For topping, combine the flour, sugar and cinnamon in a bowl; cut in butter until crumbly. Stir in chocolate chips and nuts. Set aside.
5. Punch dough down. Turn onto a lightly floured surface; roll into an 18-in. x 10-in. rectangle. Spread with filling. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place in a well-greased 10-in. fluted tube pan, with seam facing inside of pan. Sprinkle with topping. Cover and let rise in a warm place until doubled, about 30 minutes.
6. Bake at 350° for 45-50 minutes or until golden brown. Let stand for 10 minutes before inverting onto a wire rack to cool. Sprinkle with confectioners; sugar if desired. Yield: 12-16 servings.
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