Ganache Filled Almond Flower Coffeecake

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.