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Yeasted Coffee Cake – Chocolate Cream and Black Current Delight

29 March 2011 6 Comments

chocolate & currents eggless bread

As soon as I saw the Daring Baker’ challenge  I knew that I may not be able to take it this time, reason being the meringue which is the main ingredient for baking this lovely cake. Since I do not use eggs in my baking and meringue calls for the same I left the challenge feeling sad not being able to complete it. But after seeing the lovely posts on the DB with these baked goodies I could not resist myself and baked the same cake using chocolate and cream mix.

I added drinking chocolate and fresh cream with loads of black currents in one and fresh fruit jam as the filling in another to bake the yeasted coffee cake. To my surprise the cake was one of the most scrumptious treats I have had in recent times. Just out of curiosity I messaged Jamie on twitter and asked about my doubt of posting the same, since it had no meringue in it. She gladly agreed and asked me to go ahead with the post. But then I was in for a big shock…I had only one piece left from this chocolate cream filled coffee cake!

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.

Since I had only one piece to finish the photo shoot for this post, the pictures are not doing justice to the lovely challenge of baked coffee cake but believe me the recipe surely does :)

 

chocolate & currents eggless bread

Ingredients;

For the Yeast dough;

Check the recipe here

For the filling;

  • 1/2 cup fresh cream
  • 1/4 cup drinking chocolate
  • 1/2 cup Black currents
  • 1 tsp. of cinnamon powder

Method:  Make the yeast dough as done here. Roll the risen dough into a large circle. Mix the cream, drinking chocolate and the cinnamon powder. Spread this mix on the rolled out dough. Sprinkle the black currents over the cream mixture.

chocolate & currents eggless bread

Roll the dough from the other end and make a log. Bring the two ends together and form a circle. Make slits on the outer side of the circle and leave it for the second rise.

Bake the risen dough at 190°C for 30 minutes or till it sounds hollow when tapped.

chocolate & currents eggless bread

Let it cool before cutting into slices. Loved this cream filled coffee cake. The black currents gave a much needed crunch and sweetness to this lovely baked cake.

Notes;

  1. The original recipe asks for meringue, which can be checked here on Jamies’ blog.
  2. The other small coffee cake seen in the first picture (and the one below the slice) is filled with fresh fruit preserve and it tasted Yum :)

Thanks Daring Baker for giving this opportunity and tempt me to try this egg less version of coffee cake.


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6 Comments »

  • Coz said:

    I really like the unique coffee cake you made without eggs. I also think your picture is nice.
    Coz recently posted..Filled Meringue Coffee CakeMy Profile

  • Audax Artifex said:

    I’m so glad that it worked out so superbly at the end even without eggs, and the first photograph is stunning well done. It does sound so delicious.

    Cheers from Audax in Sydney Australia.
    Audax Artifex recently posted..Mar 2011 DB Challenge Yeasted &amp Meringued Coffee Cake – a great recipe!My Profile

  • PetaEats said:

    Oh wow I love the sound of this with the cream instead of the meringue. blackcurrants and chocolate. I think I am in love with the sound of this. you are so clever i never would have thought of this.
    PetaEats recently posted..Breakfast CakeMy Profile

  • veena said:

    looks so good and eggless so inviting all the more:-)
    veena recently posted..Eggless yeasted coffee cakeMy Profile

  • Lea said:

    Gosh, it looks so delicious!
    In my opinion I totally failed at this challenge ;)
    I love how soft your dough looks, and the filling – yummy!

  • Ananda Rajashekar said:

    blackcurrant and coffee! heavenly it sounds…i seriously appreciate how you come up with eggless versions!
    Ananda Rajashekar recently posted..Happy Feet – Layered Mango Mousse with Saffron and CardamomMy Profile

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