Chocolate French Coffeecake

by Judy Walker

Cake

INGREDIENTS:

• 1 small (6 oz) can evaporated milk, divided

• 3/4 cup sugar

• 4 egg yolks

• 4 1/2 cups flour, divided

• 2 pkg. active dry yeast

• 1/2 cup warm water

• 1-6 oz pkg (1c) chocolate chips

• 1/2 t cinnamon

• 1/2 t salt

• 1/2 c. soft butter

DIRECTIONS:

1. Reserve 1/4 cup evaporated milk. Add water to remaining milk to make 1/2 cup.

2. Combine with sugar, salt & egg yolks in the large bowl of an electric mixer. Beat well.

3. Add butter and 2 cups flour. Beat until dissolved.

4. Sprinkle yeast into warm water, stir until dissolved.

5. Add yeast and 1 more cup of flour to the first mixture. Beat at medium speed for 3 minutes.

6. Blend in the remaining 1 1/2 cups of flour.

7. Cover and let rise in a warm place until double in bulk, about 1 1/2 hours.

8. Heat reserved 1/2 cup of evaporated milk in a small saucepan just to boiling, then remove from heat. Add chocolate chips and cinnamon. Stir until mixture is smooth. Cool to room temperature.

9. Punch down the dough and turn it out on a well floured surface. Let it rest a few minutes, then knead lightly a few times. Roll into 10 x 15 inch rectangle. Spread with chocolate mixture; Roll up from the long side like a jelly roll. Place the roll sea side down into a greased 10-inch tube pan (preferably with a removable bottom). Press ends together to seal. If necessary stretch the roll to fit the pan.

10. Sprinkle with crumb topping. Cover; let rise in a warm place until double in bulk, about 1 hour.

11. Bake at 350 degrees for 45 minutes or until cake tests done. Carefully remove from pan. Cool on rack, topping side up.

Crump Topping

INGREDIENTS:

• 1/2 cup flour

• 1/2 cup chocolate chips

• 1/2 cup chopped walnuts

• 1/2 cup soft butter

• 1 1/2 teaspoon cinnamon

• 1/3 cup sugar

DIRECTIONS:

1. Mix all with a fork until crumbly.