Real Recipes From Real Home Cooks ®
Better Chocolate Babka
INGREDIENTS
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Better Chocolate Babka
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Adapted from the Chocolate Krantz Cakes in Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi
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So, each time I’ve made this, it’s been kind of a mess; it never looks like the pictures in the books or the pretties I’ve seen online. And each time it’s come out of the oven and been brushed with that sugar syrup, it looks like I meant to d
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Yield: 2 loaf-sized chocolate babkas
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Dough
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4 1/4 cups (530 grams) all-purpose flour, plus extra for dusting
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1/2 cup (100 grams) granulated sugar
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2 teaspoons instant yeast
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Grated zest of 1 small lemon or half an orange (our preference)
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3 large eggs
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1/2 cup water (cold is fine) and up to 1 to 2 tablespoons extra, if needed
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3/4 teaspoon fine sea or table salt
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2/3 cup unsalted butter (150 grams or 5.3 ounces) at room temperature
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Sunflower or other neutral oil, for greasing
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Filling
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4 1/2 ounces (130 grams) dark chocolate (or approximately 3/4 cup chocolate chips)
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1/2 cup (120 grams) unsalted butter, cold is fine
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Scant 1/2 cup (50 grams) powdered sugar
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1/3 cup (30 grams) cocoa powder
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1/4 teaspoon cinnamon [optional]
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Syrup
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1/3 cup water
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6 tablespoons (75 grams) granulated sugar
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