"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl


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This recipe for FRENCH CHOCOLATE COFFEE CAKE, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa Burgess
Added: Wednesday, August 12, 2009


2 envelopes active dry yeast and 1 1/2 cups flour
3/4 cup sugar
2/3 cup water
1/2 cup butter
2/3 cup evaporated milk, divided
1/2 teaspoon salt
4 egg yolks and 2 1/2 cups flour

3/4 cup semisweet chocolate pieces
2 tablespoons sugar
1/2 teaspoon ground cinnamon

1/4 cup flour, 1/4 cup sugar,1 teaspoon cinnamon
4 tablespoons butter, 1/2 cup chocolate pieces
1/4 cup chopped nuts

Combine yeast & 1 1/2 cups flour. Combine 3/4 cup sugar, 2/3 cup water, 1/2 cup butter, 1/3 cup evaporated milk & 1/2 teaspoon salt. Heat just till warm; add to yeast mixture. Add egg yolks, beating at low speed 30 seconds, at high speed, 3 minutes. Stir in 2 1/2 cups flour. Place in a greased bowl; turn once. Cover & let rise 2 hours. Punch down; turn onto floured surface & let rest 10 minutes.
Meanwhile, combine 3/4 cup semisweet chocolate pieces, 1/3 cup evaporated milk, 2 tablespoons sugar & 1/2 teaspoon ground cinnamon. Melt chocolate over low heat & cool. Roll dough to 18-x10-inch rectangle. Spread with chocolate mixture; roll up from long side. Seal & join ends. Place seam down in a greased 10-inch tube pan.
Combine 1/4 cup flour, 1/4 cup sugar & 1 teaspoon cinnamon. Cut in 4 tablespoons butter, stir in 1/2 cup chocolate pieces & 1/4 cup chopped nuts. Sprinkle on dough. Let rise 1 hour 15 minutes. Bake at 350 for 50 minutes, cool 15 minutes; remove from pan.

Personal Notes:
Personal Notes:
Reba Hall, wife of President Gene Hall at OBU loved our Policeman's Cake recipe, and we loved her French Chocolate Coffee Cake.




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