Ganache Filled Almond Flower Coffeecake
- 2 cups all-purpose flour
- ¼ cup almond flour
- ¼ cup nonfat dry milk
- 2 ½ tablespoons granulated sugar
- ¾ teaspoon salt
- 2 teaspoons fast-rising yeast
- 4 tablespoons unsalted butter softened
- ¾ cup warm water about 110° F
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- ½ cup heavy cream
- 1 cup semisweet chocolate chips
- 2 tablespoons light brown sugar packed
- 1 tablespoon almond flour
- 1 tablespoon coarsely chopped almonds
- 2 ½ teaspoons unsalted butter softened
- Confectioners’ sugar for dusting
- Make coffeecake dough: In the bowl of an electric mixer, whisk together both flours, dry milk, sugar, salt and yeast until well combined.
- Using the paddle attachment, add the butter, water and both extracts and mix on medium speed until a smooth, soft dough forms.
- Place the dough in a greased bowl. Cover it tightly with plastic wrap, and allow it to rise in a warm spot for about 1 hour or until almost doubled in size.
- While dough is rising, make ganache: In a medium saucepan bring cream to a simmer. Remove from heat and add chocolate chips. Whisk until mixture is smooth and the chocolate has melted. Allow to cool slightly.
- Make streusel topping: In a small bowl, using your fingers, blend together all the streusel ingredients to form a crumbly topping. Cover with plastic wrap, and chill until needed.
- Cover a large sheet pan or pizza pan with parchment paper and set aside.
- Using a knife or dough cutter, evenly divide the dough into 4 pieces.
- On a work surface, taking one of the 4 pieces of dough, and using a rolling pin, roll it out into a large rough circle. Using a 10 inch diameter bowl or cake pan as a guide, cut out a 10 inch circle. Remove excess dough.
- Place the dough circle onto the reserved parchment lined pan.
- Using an offset spatula evenly spread about one heaping tablespoon of the cooled ganache all over the dough right to the edges.
- Repeat rolling out a 10 inch circle with another piece of dough. Place the 2nd circle on top of the ganached dough circle.
- Cover the 2nd circle with another heaping tablespoon of ganache spreading as before.
- Repeat rolling out each of the remaining 2 pieces of dough and layering them on top of the first 2 filled dough circles as in the steps above. Leave the 4th piece of dough plain, with no ganache on top of it. You should now have a stack of 4 circles of dough, each filled with ganache except for the top circle.
- Place a small 2 ½ inch ramekin or small drinking glass in the center of the filled dough circles, and using a sharp knife, carefully cut through all the layers making 16 even strips stopping at the ramekin in the center.
- Using your fingers, take two adjacent strips and twist each one away from each other 2 or 3 times being careful not to rip them.
- Pinch the ends together to look like a flower petal.
- Repeat with the remaining strips of dough forming 8 flower petals. Remove the ramekin. Sprinkle the chilled streusel topping in the center of the dough where the ramekin was placed. Allow the coffeecake to rise for about 30 minutes.
- While the coffeecake is rising, preheat the oven to 400° F.
- Bake for 12-14 minutes or until the coffeecake is nice and brown. The petals will open up a bit.
- Cool to room temperature and dust with confectioners’ sugar.
Makes 1 coffeecake