This recipe for a chocolate kugelhopf is in the newest issue of Martha (December 2012) All the desserts in this section are inspired by a recent trip Martha took to Belgium. The dark and moody photos in the magazine are stunning. I love desserts that use yeast. It's all very exciting to me.
I made this over the long weekend. It has been a while since a used a dough like this. It's pretty rich and wet, but it all came out beautifully. I didn't deviate from the recipe at all, except I omitted the raisins, because really, there would have been a revolt in my house if I had put them in. I also didn't use bittersweet chocolate, but semi-sweet, because that's what I had.
It's wonderful toasted with jam, or just butter. Of course, it's great plain with strong coffee. There is someone in the house that eats it toasted with peanut butter. It's a keeper and so impressive to make—very rewarding. When it came out of the oven and was sitting on the counter, I felt like I had an exciting house guest. I guess one that I would eat?