CRUMBLE MIXTURE
2 oz Ghirardelli Sweet Dark
-Chocolate
2 tb Packed brown sugar
1/2 ts Grated fresh orange rind
1/2 ts Ground cinnamon
1/4 ts Instant coffee
1 tb Cold butter
1/4 c Pecans
COFFEE CAKE MIXTURE
1 3/4 c Unsifted flour
2/3 c Sugar
1 tb Baking powder
1/2 ts Salt
1/2 c Cold butter
1 Egg
1/2 c Half & half
1 Egg yolk
2 ts Water
Yield: 12
DIRECTIONS: Crumble mixture: Place pieces of broken chocolate and brown
sugar in food processor or blender. Process about 15 to 20 seconds or until
as fine as coarse ground coffee. Add orange rind, cinnamon, coffee, butter
and pecans. Process a short time until nuts are finely chopped. Set aside.
Coffee Cake: Place flour, sugar, baking powder and salt in food processor;
process for a few seconds to combine or prepare by hand using a pastry
blender. Sprinkle small butter cubes over dry ingredients. Process only 5-6
seconds to distribute butter into very small pieces, or use pastry blender.
Transfer to a bowl. Spread mixture to form a well in the center. Beat whole
egg lightly with half & half. Pour, all at once, into dry ingredients.
Using a folding motion, stir to combine ingredients- mixing only until
liquid is all absorbed. (Do not overmix. This should take only 15-20 hand
strokes.) Sprinkle the crumble mixture over dough in bowl. With a table
knife, draw across in 2 directions to marble crumble with dough. (Do not
combine thoroughly.) Heavily grease cups of muffin pans, disposable foil
pans, glass custard cups or cupcake liners. When portioning dough, mixture
will be rough but will come together after baking. To make large size
muffins, fill cups level to top, yielding 9 muffins. For medium muffins,
fill cups 2/3 full, yielding 12 muffins. Prepare egg wash by mixing water
with egg yolk. Brush muffins with egg wash. Bake at 400-F for 15-17
minutes, depending upon the size of the muffins. Muffins should be golden
brown and baked in the center. Cool in pans about 5 minutes to firm muffins
before removing. Serve warm.
Yields
12 Servings