-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