Chocolate Pull-Apart Kuchen
Chocolate, as many a person will say, is near and dear to my heart. I love it dark, I love it milky, I love it melted over dessert, mixed with hot milk, or right out of the wrapper. There are few kinds of chocolate that I don’t enjoy, and since even WebMD says it’s good for me, who am I to argue? (Ok, ok, so they were talking about dark chocolate by itself, not baked into other things, but now we’re getting technical.) What kind of chocolate do you like?
Chocolate has long been intertwined with human history. Originally it was cultivated by pre-Columbian civilizations such as the Maya and Aztec, who used it as a basic component in a variety of sauces, beverages and even ceremonial rituals. According to The Essence of Chocolate, by John Scharffenberger, Montezuma would order fifty cups of chocolate prepared before he visited his harem. He probably just wanted to make his women happy by sending them chocolate before visiting, but some historians believe that he would go from cup to cup, sipping just the foam from each. Chocolate was thought to be an aphrodisiac and early Mesoamericans never drank it without frothing it first. Why? Because they believed the foam held the true essence of the drink. They would froth their beverages by pouring a combination of chocolate and water from one vessel to another from a height of three or four feet, the churning action resulting in a rich, foamy top. Indeed, this pratice was so popular that archaeologists have found illustrations of it on pottery shards dating back to 750 A.D. Chocolate became popular in Spain shortly after Cortes brought cacao to the Spanish court in 1529, but the Spaniards kept chocolate a closely held secret until 1660. In that year princess Maria Theresa married Louis XIV and brought enormous wooden chests full of cacao with her to France. She also brought a staff of servants whose sole task was to grind the beans on a metate, then use the resulting powder to make chocolate confections.
Chocolate Pull-Apart Kuchen
Monkey bread (also known as Kuchen) is one of my favorite things to bake so you can imagine my delight when I came across a recipe for a chocolate version of it. After making a sweet, yeasted dough you form it into balls, roll them in butter, then roll those in a mixture of ground pecans, chocolate and sugar. The end result is a heavenly smelling sweet bread that is really – really – hard to resist right out of the oven. My husband loved it and we both agree that this kuchen rates right up there with our all-time favorite sugared monkey bread. It’s called “pull-apart kuchen” because pieces literally pop right off when you grab them – no utensils required!
More photos after the jump!
Chocolate Pull-Apart Kuchen
Bakeware: Bundt pan, food processor
* Note: The original recipe is geared towards people with a stand mixer, but since I don’t have one I mixed everything by hand. I’ve included instructions for both methods below.
Ingredients: For the Dough
- 1/4 cup warm water (110 to 115 degrees F)
- 2 1/2 teaspoons active dry yeast
- 3 large egg yolks, lightly beaten
- 8 tablespoons unsalted butter
- 1 cup whole milk (yes, whole!)
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 4 cups all-purpose flour
- Butter and sugar for the bundt pan
For the Topping:
- 3/4 cups coarsely chopped toasted pecans (about 2 1/2 ounces)
- 3/4 cup coarsely chopped semisweet chocolate (about 4 ounces)
- 1/2 cup granulated sugar
- 8 tablespoons (4 ounces) unsalted butter, melted
In a small bowl combine the water and yeast along with a dash of granulated sugar, stir to dissolve, leave the spoon in the mixture in case any yeast granules are stuck to it. Let stand for 10 minutes or until foamy.
For those of you with a stand mixer:
Place the yolks in the bowl of a stand mixer fitted with a paddle attachment. In a small saucepan, heat the butter and milk over medium low heat until the butter has melted. With the mixer running on low speed, carefully pour the butter mixture into the yolks, and mix until combined. Let stand until just warm to the touch.
With the mixer on low speed, add the salt, sugar, and yeast mixture until just combined. Stop the mixer and add 2 cups of the flour, then mix on low speed until just incorporated. There will still be some lumps. Add the remaining 2 cups flour and mix for 30 seconds. Increase the speed to medium and continue to mix until the dough is smooth, about 5 minutes; it will be sticky. Lightly butter a large bowl. Using a plastic dough scraper, transfer the dough to the bowl. Turn to coat the dough with butter. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
(Contd. below)
For the rest of us:
Place the yolks in a large bowl. In a small saucepan, heat the butter and milk over medium low heat until the butter has melted. While whisking the eggs with one hand, carefully pour the butter mixture into the yolks, and mix until combined. Let stand until just warm to the touch.
Add the salt, sugar, and yeast mixture and whisk gently until just combined. Add 2 cups of the flour, then whisk gently until just incorporated. There will still be some lumps. Add the remaining 2 cups flour and mix for 30 seconds, or until all the dry flour has been incorporated into the dough. Turn out onto a lightly floured surface and knead until smooth, about 5 minutes, dusting with flour periodically but only using enough to prevent the dough from sticking to your surface. When finished the dough will still be slightly sticky and have a smooth appearance – if your press your thumb into it the dough will bounce back. Lightly butter a large bowl and transfer the dough to the bowl. Turn to coat with butter. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
(Contd. below)
Before baking
For the topping:
Place the pecans, chocolate and sugar in a food processor and pulse until the mixture has a sandy consistency. Pour into large plate and set aside. Butter and sugar a 12-cup (10-inch) bundt pan.
Pour the melted butter into a small bowl. Pull off small pieces of the dough, and roll into balls about the size of a golf ball. Roll in the butter, then in the nut and chocolate mixture to coat, and place in the prepared pan. Line the bottom of the pan and then stack more coated ball on top until all the dough is used. arrange the balls (and make smaller balls if necessary) so that the top layer is fairly even. Cover with a kitchen towel or plastic wrap and let rise in a warm spot for about 1 hour, or until doubled in size. Reserve any remaining melted butter.
Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Brush the top of the kuchen with any remaining melted butter. Bake for 45 to 50 minutes, or until the top is dark brown and a skewer inserted in the center comes out clean. The melted chocolate and sugar will be hot, so be careful! I know it’s tempting to eat a piece right away but wait, your patience will be rewarded.
Let the kuchen stand for 5 minutes, then turn out onto a cooling rack and let cool for 15 minutes. Serve and enjoy!!
This delicious recipe is from: The Essence of Chocolate by John Scharffenberger
- Classic Drinking Chocolate + The Essence of Chocolate
- Yeasted Chocolate-Chip Pumpkin Bread
- Chocolate & Apricot Challah
- Plain Jane Sweet Chocolate Rolls with Diced Apricots and Raisins
- Chocolate-Cranberry Sweet Buns
- Outrageous Chocolate Cookies
- Fallen Chocolate Souffle Cake
- Chocolate Chipotle Brownies
35 Responses to “Chocolate Pull-Apart Kuchen”
Hi
Twitter | Pandora | Playlist
Recipes Delivered
Recently Read
Ari, this is not fair… I’m about to bite the computer! ;D
This bread looks amazing – I think I’ll have to pretend I’m not on a diet anymore and bake this beauty on the weekend…
That sounds wonderful, Ari. I make a cake similar to that which uses Kahlua for the taste component. I’ll have to try this chocolate version also. I might like it even more than the Kahlua one.
Beautiful! I saw this recipe in the book and have been wanting to try it. Thanks for telling us how it went – now I’m even more eager to make it myself.
hey ari … what could be better? that looks great. i love those pull apart breads. did it last long??!
Wow. Fabulous. I’ve never made monkey bread, but I may just have to try this one!
Could you just bake me a bunch of stuff to give as christmas gifts to my family? If I begged? *heh*
Burekaboy – Nope it’s all gone! But I did sent half of it to the office with my husband, so we didn’t do ALL the gobbling up.
Jane – You know, if you lived closer by and I wasn’t worried about things getting messed up in the mail, I totally would. Just for you, cause you’re one of my best online friends.
Wow..that looks good! My wife loves chocolate in ANY form
This looks wonderful Ari. Belated birthday greetings. I’ve only just found time to catch up on blog reading. I love dark chocolate and it is one of the 10 wonder foods we should eat daily.
Love the quote at the beginning and couldn’t agree more.
Dark choclate with esspresso. It could be chocolate covered coffee beans, flavored chocolate, I just love how the two compliment each other.
This looks delish!
Yum, chocolate and bread. You just can’t go wrong there.
OMG! This is so going on the “to try” list for this weekend! It looks absolutely finger licking good. Chocolate and yeasted dough…ymmm!
I’ve been wanting to make a sweet yeasted bread lately as I keep seeing them pop up on the blogs in various forms. And with the addition of chocolate to yours, who could resist?
Wow, I haven’t had pull-apart bread in ages!!! My mom used to make it all the time when I was little, but I’ve never had a chocolate version. Thanks for the sweet memories! Now I may have to give the chocolate a go.
That looks delicious! I love pull-apart breads!
This is version of a perfect thing – sweetness, chocolate and bread! We used to make an insanely great version of monkey bread with the leftover croissant dough and cinnamon at the bakery I worked at.
Lauren – Leftover croissant dough and cinnamon? I bet that tasted like heaven! Let’s face it I’m obsessed with monkey bread. Chocolate. Sugary. Cinnamon spiced. It’s all delicious. :yum:
Barbara – Chocolate is a wonder food! I think Brilynn is right, who can resist chocolate?
I love the information on the history of chocolate, and the kuchen looks scrumptious! I am so jealous right now!
Great info about chocolate and your recipe looks devine! I never seem to walk away from choclate….
ahhh..that looks like heaven!
Chocolate is indeed a great thing, and many people don’t realise it’s complexity. From cocao powder through to creamy chocolate, it has so many uses and flavours.
I prefer mine as dark as I can get it, a square at a time…
Ooo, I love monkey bread, but with crushed pecan on the outside? Delish!!
wow, this looks sooo good…
*drool, drool*
i like my chocolate dark – the darker, the better…
sounds delicious in here =)
Looks wonderful! I make Kulchen but not with chocolate though,sounds delicous.I will try.
Happy Thanksgiving:))
I made some Latkes, it’s in my post right now.Hope you approve!
If I hadn’t used the last of my chocolate to make chocolate tapioca pudding, this would have been in the oven this morning instead of cranberry bread, believe me! Chocolate rules in this house.
Asha, I thought your latke post was fabulous! Happy Thanksgiving to you too.
all looks delicious to me – what are you eating on thanksgiving being a veggie ( I’m a fish eating veggie) – I normally come up with something good for Christmas day but I haven’t made my mind up yet!
Fave chocolate is Green and Black’s organic milk – it’s smokey and rich – and also local to me here in the uk.
But I’m also very Cadbury’s loyal too.
If I’m in the the USA visiting I’m mad on Reece’s peanut butter cups.
Happy Thanksgiving
x
Thanks Jane!
For our vegetarian Thanksgiving we’re making:
- Classic Lasagna with bechamel (we’re using Yves veggie meat to ‘fake’ the sauce, it’s very tasty.)
- Creamy Garlic Mashed Potatoes
- Sweet Potato Pie
- Roasted Butternut Squash
- Deviled Eggs
- Cornbread Muffins
- Apple Pie
- Vanilla Rose Ice Cream
- Coconut Ice Cream
Thanks for the card, Ari! Hope you had a wonderful Thanksgiving as well.
I’m with you, Ari! All chocolate is good for you! Love the bread!
Ari, that looks fabulous and the perfect thing to make when the grandkids are here. They’ll love it. Hope you had a great Thanksgiving.
Janice, you’re right, I think kids would love this! Maybe I should take it to my 5th graders (sans nuts) sometime….hmm…
Hope the grandkids like it!
This picture looks too good to be true! And if you baked this for your students wow, what a bunch of lucky kids.