Chocolate Babka
Simple, moist chocolate babka
The chocolate babka combines the solemnity of dark cocoa powder with the depth of a moist chocolate that unfolds its full flavor during baking. Its success lies in the balance between the soft dough and the intense flavor of the chocolate - a combination that reflects both Italian precision and the warmth of traditional baked goods. For the home cook, it is a tried-and-true recipe that appreciates both the quality of the ingredients and the patience in handling the yeast.
Instructions
- 1
Crumble the yeast into a cup with about 100ml of the lukewarm milk. Add a teaspoon of sugar and stir until the sugar and yeast have dissolved. Place the flour and remaining sugar in a bowl and press a well in the middle.
- 2
Pour the yeast-milk mixture into the well and mix with some of the flour from the edge. Cover the bowl and let it rest in a warm place for about 10 minutes.
- 3
Now add the remaining lukewarm milk, soft butter, eggs and salt. Knead everything together for about 5 minutes into a rather soft but smooth dough that comes away from the edge of the bowl. Cover the dough in a warm place and let it rise for about 90 minutes, until the volume has increased significantly.
- 4
After about an hour of rising, prepare the filling. First, chop the chocolate into small pieces and melt it in a hot water bath or in the microwave at low power. Let it cool slightly. Cream the butter with the sugar. Then stir in the cocoa and the melted chocolate. The chocolate cream should be spreadable, but not liquid. If it is too soft, let it cool for 5-10 minutes.
- 5
Grease a large loaf pan (about 30 cm) and line it with baking paper. Roll out the dough on a lightly floured work surface into a large rectangle (about 30 cm).
- 6
Spread the filling on it evenly, leaving a small edge free.
- 7
Roll the coated dough tightly from the long side. Then cut the roll in half lengthwise with a large, sharp knife, so that two side-open rolls are created.
- 8
Loosely twist the two strands together with the cut side facing up. Carefully place in the prepared loaf pan. Let it rise again in a warm place for about 30 minutes.
- 9
Preheat the oven to 170 degrees Celsius (top and bottom heat). Bake the babka for about 45-50 minutes. After about 30 minutes, cover loosely with aluminum foil so that the surface does not become too dark. To find out when the babka is ready, do a skewer test in the middle: chocolate cream on the skewer is normal, raw dough is not.
- 10
While the babka is baking, prepare the syrup. Bring sugar and water to a boil briefly until the sugar has completely dissolved. Immediately after baking, generously brush the hot babka with the hot syrup. It soaks in, provides moisture and shine. Let the babka cool completely and then carefully cut it with a large, sharp knife.
Ago's Notes
- Adjust salt to taste, depending on the salt content of the canned goods.
Let the babka simmer in the oven until the chocolate unleashes its magic - and enjoy the moment when the first pieces touch your mouth.
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