Chocolate Babka

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the warm water, yeast and 1 tsp. sugar in a large mixing bowl. Whisk together and let it sit for 10 minutes, until frothy.

Step 2

Add the rest of the ingredients and mix thoroughly.

Step 3

Cover the bowl with a damp kitchen towel, or saran wrap, and set aside to rise, approximately two hours (until the dough has doubled in size).

Step 4

Place all wet filling ingredients into a bowl and mix until smooth.

Step 5

Finely grate or chop the chocolate bar into small chunks.

Step 6

For the crumb topping: use your finger tips to work the mixture until it forms a coarse crumb. Do not overwork the mixture.

Step 7

Divide the dough into four equal-sized balls.

Step 8

Roll the first ball out into an approximately 12” x 10” rectangle.

Step 9

Spread one quarter of the wet filling over the dough.

Step 10

Sprinkle chocolate shavings on top of the wet filling.

Step 11

Roll the dough like a jelly-roll, working with the longer side of the rectangle. Set aside.

Step 12

Repeat until all four balls of dough have been filled and rolled.

Step 13

Select two rolls and cut them in half lengthwise (Only cut about ¾ of the way through—not entirely to the bottom). Twist the two rolls around each other and place in a loaf pan with the ends tucked under. Brush with the egg wash and sprinkle the top with half the crumb mixture. Repeat with the remaining rolls.

Step 14

Bake at 190°C for 25-30 minutes. Allow the cakes to cool for at least 20 minutes before slicing.