Gâteau au café aux pépites de chocolat avec booster de pain
Ingrédients
- 3 tasses de farine tout usage
- 4-1/2 teaspoons Fleischmann's® Bread Booster
- 1/3 tasse de sucre
- 2 (4-1/2 c. à thé) enveloppes de levure à levée rapide Fleischmann's®
- 1 c. à thé de sel
- 1/2 tasse de lait
- 1/2 tasse d’eau
- 1/2 tasse de beurre OU de margarine
- 2 gros œufs
- 3/4 tasse de pépites de chocolat mi-sucré
- Additional sugar for coating
- Melted semi sweet chocolate (optional)
- Chocolate Nut Topping
- 1/2 tasse de beurre OU de margarine
- 1 tasse de farine tout usage
- 2/3 tasse de sucre
- 2 cuillères à café de cannelle moulue
- 1 tasse de pépites de chocolat mi-sucré
- 1 tasse de pacanes hachées
PRODUITS
Méthode
- In a bowl, mix flour and booster together, remove one cup and set aside (keep both quantities)
- Combine 1 cup flour, sugar, undissolved yeast, and salt in the bowl of a stand mixer. Stir to combine ingredients. Heat milk, water and butter until very warm (120o to 130oF) and add to the flour mixture.
- Using the paddle attachment, beat for two minutes at medium speed, scraping bowl occasionally. Add eggs and one cup of flour mixture. Beat for two more minutes at high speed, scraping bowl occasionally. Stir in chocolate chips and remaining flour and booster mix to make a soft batter. Turn into a parchment lined 13 x 9 x 2-inch baking pan. Cover with a kitchen towel and let rise in a warm, draft-free place until doubled in size, about 35-40 minutes
- Preheat oven to 400oF. While cake is rising make the chocolate nut topping. Cut butter into flour in a medium bowl until crumbly. Stir in sugar, cinnamon, chocolate chips, and pecans. When the cake dough has doubled in size top with chocolate nut topping and bake for 20 minutes or until done. Cool in pan for 10 minutes. Remove from the pan and cool on a wire rack.
