Chocolate Streusel Filling and Topping

A streusel forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Chocolate Swirl Coffee Cake, where it is originally used.

Ingredients

• 1/2 cup (120 ml) firmly packed light brown sugar
• 1 cup (240 ml) pecans
• 1 teaspoon (5 ml) ground cinnamon
• 2 oz (55 g) bitter sweet chocolate chopped or 1/4 cup (60 ml) chocolate chips
• 1/4 cup (60 ml) flour
• 1/4 cup (60 ml) unsweetened cocoa powder
• 4 tablespoons (60 ml) unsalted butter

Method

1. Place the sugar, pecans, and cinnamon in a food processor. Cover and pulse until the nuts are coarsely chopped.
2. For the filling, transfer 3/4 cup (180 ml) of the mixture to a small bowl and stir in the chocolate.
3. For the topping, add the flour, cocoa powder, and butter to the remaining mixture in the food processor and pulse until crumbly.