Crowd-pleaser cake has chocolate filling, topping


January 08, 2003|By Ellen Hawks | Ellen Hawks,SUN STAFF

Anne O'Neill of Bel Air requested a French chocolate coffeecake recipe. She wrote, "It had yeast, melted chocolate chips and cinnamon. The dough was rolled out jellyroll style, filled with chocolate and put in a tube pan and covered with a crumbly topping. I'd love to find this lost recipe."

Beverly Kohn of Owings Mills responded. "Enclosed is the recipe I think Anne O'Neill is looking for. It was in House & Gardens magazine in April 1971. I have made it many times, and sometimes I use cinnamon and brown sugar and butter instead of the chocolate chips. Both are excellent. I hope she enjoys."

Chocolate Coffeecake

Serves 12 to 16


2 envelopes active dry yeast

1 1/2 cups all-purpose flour

3/4 cup sugar

2/3 cup water

1/2 cup butter or margarine

1/3 cup evaporated milk

1/2 teaspoon salt

4 egg yolks

2 1/2 cups all-purpose flour


3/4 cup semisweet chocolate morsels

1/3 cup evaporated milk

2 tablespoons sugar

1/2 teaspoon ground cinnamon


1/4 cup flour

1/4 cup sugar

1 teaspoon cinnamon

4 tablespoons butter

1/4 cup semisweet chocolate morsels

1/4 cup chopped nuts

Combine yeast and 1 1/2 cups flour in a large mixing bowl. In a saucepan, combine sugar, water, butter, evaporated milk and salt. Heat just until warm; add to yeast mixture. Add egg yolks.

Beat at low speed 30 seconds; beat 3 minutes at high speed. Stir in 2 1/2 cups more flour. Place in a greased bowl; turn once to coat surface of dough. Cover; let rise until double, about 2 hours.

Punch down; turn onto floured surface and let rest 10 minutes. Meanwhile, for the filling, in a medium saucepan combine chocolate morsels, evaporated milk, sugar and cinnamon. Cook and stir over low heat until chocolate melts; cool.

Roll dough to an 18-inch-by-10-inch rectangle. Spread with chocolate mixture; roll up from long side. Seal and join ends. Place seam down in a greased 10-inch tube pan.

For the topping, combine the flour, sugar and cinnamon. Cut in the butter; stir in the chocolate morsels and chopped nuts. Sprinkle mixture on dough. Let rise about 1 1/4 hours. Bake in a preheated 350-degree oven for 50 minutes. Cool 15 minutes; remove from pan.

Tester Laura Reiley's comments: "This is a soft, sweet coffeecake with a swirl of cinnamony chocolate in the center and a crumbly, chocolate-dotted topping. It is fabulous when it's still slightly warm (not too warm, or the chocolate swirl is too drippy).

"Although the recipe doesn't call for much kneading, it should be kneaded after the first rising until it is glossy and elastic, about 4 minutes. Although it is a lot of work, this recipe is a crowd pleaser, especially good for a potluck brunch or holiday breakfast."

Recipe requests

Gerry Toni of Dundalk is seeking a recipe for a dish called Filipino Chicken. Toni says: "The secret ingredients were the seasonings that made it spicy. I couldn't find the recipe in my mother's old cookbook. She must have had the recipe in her head."

Audie Wray of Kalama, Wash., writes that "Years ago, my stepmother in Alabama made a sweet potato cobbler which was very good. Please help me find the recipe."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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