Chocolate race track

8 servings

Ingredients

Quantity Ingredient
Refrigerated sour cream
Coffeecake dough; (recipe below)
1⅓ cup Semisweet chocolate chips
⅓ cup Heavy cream
1 teaspoon Cinnamon
1¼ cup Semisweet chocolate chips,
Minatures
Rich chocolate glaze (recipe below)

Directions

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:20 1. Prepare Refrigerated Sour Cream Coffeecake Dough. Refrigerate at least 3 hours or up to 2 days. 2. In a 1-qt glass bowl, combine regular-size chocolate chips and cream. Heat in a microwave on High 1 to 1¼ mins, or until chocolate is melted and smooth when stirred. Stir in cinnamon. Let cool completely. 3.

Preheat oven to 375°F. To assemble dessert, roll out dough on a lightly floured surface to a 15 x 18-inch rectangle. Spoon cooled filling onto center of dough and spread to with 3 inches of edges.

Sprinkle 1 cup of minature chocolate chips on top. From long side, roll up dough jelly-roll fashion. Press seam to seal. Lift carefully into a greased 10-inch springform tube pan. Press ends together to seal. Do not let rise. 4. Bake 35 to 40 mins, or until golden brown.

Let cake cool in pan 15 mins, the loosen sides, remove cake ring from pan, and let cool completely. When cool, cover with Rich Chocolate Glaze and sprinkle remaining ¼ cup minature chocolate chips over top.

REFRIGERATED SOUR CREAM COFFEECAKE DOUGH: 4 cups flour ½ tsp salt 2 sticks cold butter 2 (¼ oz) pkgs active dry yeast ¼ cup warm water (105° to 115°) ⅓ cup sugar 3 eggs 1 cup sour cream 1 ½ tsp vanilla extract

1. In a food processor, combine flour and salt. Cut butter over top in ¼-inch slices, distribute evenly. Pulse 8 times, or until mixture resembles very coarse meal. 2. In a small bowl, soften yeast in warm water 5 mins. Stir in sugar. Blend eggs with sour cream and vanilla and mix with yeast mixture until well blended. Add to processor and pulse 2 or 3 times, or until dough is formed. 3. Transfer to a covered container and store in refrigerator at least 3 hours and no longer than 2 days. Remove dough when ready to make Chocolate Race Track.

RICH CHOCOLATE GLAZE: ½ cup semisweet chocolate chips 1 Tbs butter 1 Tbs milk 2 tsp light corn syrup 1 tsp vanilla extract In a 1-cup glass measure, combine chocolate chips, butter, milk, and corn syrup. Heat in a microwave on High 40 to 60 secs, or until melted and smooth when stirred. Stir in vanilla. Let cool slightly before using.

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