Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Refrigerated sour cream 1 ts Cinnamon
Coffeecake dough; (recipe 1 1/4 c Semisweet chocolate chips,
-below) Minatures
1 1/3 c Semisweet chocolate chips Rich chocolate glaze
1/3 c Heavy cream -- (recipe below)

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 1 1/4 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 1/4 cup minature chocolate chips over
top.

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

1. In a food processor, combine flour and salt. Cut butter over top in
1/4-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: 1/2 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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