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1
In a large bowl, stir together 1-1/2 cups of the flour and the yeast; set aside.
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2
In a medium saucepan, heat and stir the 3/4 cup sugar, the water, the 1/2 cup butter, 1/3 cup of the evaporated milk, and the salt just until warm (120F to 130F) and butter almost melts.
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3
Add milk mixture to flour mixture; add egg yolks.
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4
Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly.
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5
Beat on high speed for 3 minutes.
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6
Using a wooden spoon, stir in as much of the remaining flour as you can.
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7
Turn out onto a lightly floured surface.
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8
Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
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9
Shape dough into a ball.
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10
Place in a lightly greased bowl, turning once to grease surface.
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11
Cover and let rise in a warm place until double in size (about 2 hours).
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12
Punch dough down.
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13
Turn out onto a lightly floured surface.
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14
Cover; let rest for 10 minutes.
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15
Meanwhile, in a small saucepan, combine the remaining evaporated milk, 3/4 cup of the chocolate pieces, the 2 tablespoons sugar, and the 1/2 teaspoon cinnamon.
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16
Cook and stir over low heat until chocolate is melted.
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17
Remove from heat; cool.
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18
Grease a 10-inch tube pan; set aside.
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19
Roll dough into an 18x10-inch rectangle.
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20
Spread chocolate mixture to within 1 inch of the edges.
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21
Starting from a long edge, roll dough into a spiral.
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22
Pinch seam to seal.
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23
Place seam side down in prepared pan.
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24
Pinch ends together.
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25
In a small bowl, combine the 1/4 cup flour, the 1/4 cup sugar, and the 1 teaspoon cinnamon.
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26
Using a pastry blender, cut in the 1/4 cup butter until mixture resembles coarse crumbs.
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27
Stir in remaining 1/4 cup chocolate pieces and the nuts.
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28
Sprinkle over dough in pan.
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29
Cover; let rise in a warm place until nearly double in size (about 1 hour).
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30
Preheat oven to 350F Bake about 50 minutes or until bread sounds hollow when lightly tapped.
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31
Cool in pan on a wire rack for 15 minutes.
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32
Remove from pan; cool for 45 minutes.
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33
Serve warm.
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34
To Bake Ahead: Prepare and bake as directed; cool completely.
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35
Place cooled coffee cake in a resealable freezer bag; seal.
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36
Freeze for up to 3 months.
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37
To serve, thaw wrapped coffee cake at room temperature.
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38
French Chocolate Coffee Cake.
