Brunch Baking: Chocolate Meringue Coffee Cake

December 8, 2013

Mid-morning on a Sunday is the best time to treat yourself with a decadent brunch, right before you gear up for the week. Put on a fresh pot of coffee, then complement your strong brew with this fluffy rolled coffee cake filled with nuts, chocolate and sweet meringue. Slice thick to see the gorgeous swirls.

Chocolate Meringue Coffee Cake
Submitted by Jamie Schler


4 cups (600 g) flour
1/4 cup (50 g) sugar
3/4 teaspoon salt
1 package ( 2 ¼ tsps, 7 g) active dried yeast
3/4 cup (180 ml) milk
1/4 cup (75 ml) water
1/2 cup (115 g) unsalted butter softened to room temperature
2 large eggs at room temperature

1 cup chopped pecans or walnuts
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1 cup (150 g) semisweet chocolate chips or coarsely chopped chocolate

3 large egg whites at room temperature
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup(100 g) sugar

Egg wash: 1 beaten egg, optional
Cocoa powder and confectioner’s sugar (powdered/icing sugar)

Click here for full instructions.

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