The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.
Details to the recipe can be found here. I pretty much stuck to their suggestions, because chocolate and nuts is a great combination - no need to change anything… Well, ok, I used hazelnuts instead of walnuts, left out the cinnamon and used fresh yeast instead of dried yeast. But for the rest of the recipe I followed their suggestions and I'm really glad that I did because the dough turned out beautiful - very soft, silky and smooth. The taste of the finished cake was great as well. The cake was firm, but still soft and moist from the meringue. It wasn't too sweet - which I liked - and the chocolate chips and hazelnuts added a nice contrast.
It's a great cake for Sunday brunch or afternoon coffee and it's not complicated to make. I'll definitely have to put it on my list to bake again!
It's a great cake for Sunday brunch or afternoon coffee and it's not complicated to make. I'll definitely have to put it on my list to bake again!
Chocolate and hazelnuts is a great combination, and I left the cinnamon out of mine too. Yours looks delicious, and I'm glad you enjoyed the challenge.
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Looks perfect.
ReplyDeleteBeautiful picture, and I love the way the filling looks like it's just bursting out of the cake. Nice job! :) stacy
ReplyDeleteA gorgeous photo so pretty, a lovely execution of the challenge superb work, bravo.
ReplyDeleteCheers from Audax in Sydney Australia.
You can't go wrong with hazelnuts and chocolate- it looks great. Best, Sandie
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