Subj : BH&G 3393
To   : All
From : Dave Drum
Date : Thu Jul 22 2021 11:26:50

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.

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