Sunday, March 27, 2011

Yeasted Meringue Chocolate Coffee Cake

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The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

For this challenge, I decided to incorporate chucks of quality, bittersweet chocolate, resulting in a decadent slice of coffee cake. The thin layer of meringue melts seamlessly into the cake, leaving only a trace of fluffiness where it once covered.  While a slice of this sweet treat would be delicious at any point during the day, I most enjoy it with an afternoon cup of coffee.


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Yeasted Meringue Chocolate Coffee Cake
adapted from Martha Stewart Living, March 2011
active time 30 minutes
total time 4 hours 40 minutes
makes 1 loaf, about 10-12 servings

Ingredients
Cake
2¼ teaspoons (one ¼-ounce envelope) active dry yeast
¼ cup plus 2 tablespoons plus a pinch of granulated sugar
¾ cup warm whole milk (110°F)
1 large egg, plus 1 large egg yolk (reserve egg white for meringue)
3 cups all-purpose flour, plus more for surface
Coarse salt
1 stick unsalted butter, room temperature
1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash

Meringue
1 egg white, room temperature
3 teaspoons granulated sugar
Pinch salt

Chocolate Filling
8 ounces bittersweet chocolate, coarsely chopped (1¼ cups)
½ cup granulated sugar
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, room temperature, cut into small pieces

Crumb Topping
¼ cup plus 2 tablespoons confectioners' sugar
¼ cup all-purpose flour
3 tablespoons unsalted butter, room temperature

Preparation Instructions
Make the cake: Sprinkle yeast and a pinch of granulated sugar over milk in a medium bowl. Let stand until foamy, about 5 minutes.

Whisk together remaining ¼ cup plus 2 tablespoons granulated sugar, the egg, and yolk. Whisk into yeast mixture.

Combine flour and ½ teaspoon salt in the bowl of a mixer. Add egg mixture. Beat on low speed until almost fully combined, about 30 seconds. Switch to the dough-hook attachment. Add butter. Beat until smooth, soft, and slightly sticky, about 10 minutes.

Prepare a large bowl with non-stick spray. Turn out dough onto a floured surface; knead a few times until smooth. Place in bowl, turn to coat, and cover with plastic wrap. Let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.

Make the meringue: In a clean mixing bowl beat the egg white with the salt, until foamy and opaque. Start adding the sugar, a teaspoon at a time, until very stiff, glossy peaks form.

Make the filling: Combine chocolate, granulated sugar, and cinnamon. Cut in butter with a pastry cutter or rub in with your fingers until combined.

Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Brush edges with egg wash. Spread the meringue evenly over the dough up to about ½-inch from the edges. Spread filling over meringue. Tightly roll dough like a jelly roll. Pinch seam to seal, and fold in half to bring ends together to form a U. Twist 2 or 3 times to "braid." Prepare a 5-by-10-inch loaf pan with non-stick spray, and line with parchment, leaving 1-inch overhangs; spray parchment with non-stick spray. Transfer dough to pan. Brush top with egg wash.

Make the crumb topping: Combine confectioners' sugar, flour, and butter. Sprinkle topping over cake.

Preheat oven to 350°F. Drape plastic wrap over dough. Let stand in a warm place until risen by half, 20 to 30 minutes.

Remove plastic wrap, and bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325°F. Bake until deeply golden, 15 to 20 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool.

12 comments:

  1. This looks so beautiful as a loaf - and I am absolutely loving your detailed photos. Incredible job!

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  2. Oh yum - all of that chocolate looks sinfully delicious. An I love thatyou made it a loaf with that delicious looking crumb topping, to give it more of a classic coffee cake look and feel. Really great job!!

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  3. WOWOWOW that looks so delectable and scrumptious and that crumb topping is over the top LOL LOL. Bravo to you well done.


    Cheers from Audax in Sydney Australia.

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  4. This looks great! I'm going to add it to my monthly round-up of great food blog posts! Thanks :)

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  5. Your loaf looks so delicious. I really like the crumb topping- nice touch
    Best, Sandie

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  6. I love the photos telling the story and how I LOVE crumb topping on my cakes! Absolutely gorgeous, well done!

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  7. Great job on your challenge this month - I love that you did yours 'loaf' style, and your photos are absolutely beautiful!

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  8. This looks so beautiful! I love the idea of the layer of meringue. So unique!

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  9. This was my very first Daring Bakers and I found it so difficult to photograph. Your pictures are gorgeous, though. Congrats !

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  10. oh my, this sounds amazing! I think I'll have to join the Daring Bakers.

    Your step by step photos are lovely.

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  11. Great shaping and beautiful pictures!

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  12. This is a babka! Thought you should know...

    Looks yummy...

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