If you’re looking for a coffeecake that will amaze your friends and terrify your enemies, this is the one. Actually quite simple, it will make you look like a true master of the breakfast pastry-shaping arts. It works very well with chocolate. Start by making a simple filling out of three ounces of chocolate and half an ounce of butter. Combine them in a small dish…
…and melt them together in a microwave, applying as many 10-second bursts (on high) as needed, stirring between each. You’ll get something that looks like this:
Now for the shaping. Roll and trim a roughly 14-ounce piece of Danish dough to a square about 14″ x 12″. Using an icing spatula or a butter knife, score the dough lightly into thirds.
Make a series of sloping cuts in the dough, about half an inch apart, down each side of the dough piece. A pizza cutter is the perfect instrument for this job, but a sharp knife will also work.
Carefully cut away the very top pieces…
…and remove them.
Do the same with the very bottom pieces.
Now apply the chocolate filling in the center. You need not use all of it if it seems over-full.
Now, fold down the top flap…
…then start folding in the side strips, left, right, left, right, left, right…
…all the way to the bottom. Pretty no? And so easy.
Slip your hands under the cake and gently transfer it to a parchment-lined baking sheet. Apply a wash of beaten egg to the surface and set the pastry aside to proof, about 45 minutes. Meanwhile, preheat your oven to 400 degreed Fahrenheit.
When the pastry is slightly puffy, apply another coat of egg wash, then insert the pan in the oven.
Immediately drop the heat to 375 and bake about half an hour until the coffeecake is a deep golden brown. Allow it to cool completely before serving.