Chocolate Babka

Summary

Prep Time	35 mins
Cook Time	35 mins
Total Time	3 hrs 10 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the filling:

70 g chocolate, dark, (% cocoa content)
50 g butter
25 g powdered suar
2 tablespoon cocoa powder
50 g hazelnuts, blanched and rouhly chopped
1 tablespoon sugar, brown

Instructions

For the dough, crumble the yeast into a cup and dissolve it with 1 tablespoon of sugar while stirring. Mix the flour, sugar and salt in a bowl. Whisk the eggs, add them with the milk and yeast and knead. Add soft butter and knead everything into a supple, smooth dough for about 10 minutes. Cover the bowl and let the yeast dough rise to double the amount for about 1 hour.
For the filling, chop the chocolate into small pieces and melt it with the butter over the water bath. Let cool a little and mix with powdered sugar and cocoa. Roast the hazelnuts dry in a pan. Add 1 tablespoon of brown sugar and let it caramelize slightly.
Grease the loaf pan with soft butter. Roll out the yeast dough on the floured work surface into an approx. 25 x 35 cm rectangle. Spread the chocolate filling evenly on the dough, leaving an approx. 1.5 cm edge free. Scatter the caramelized nuts on top.
Roll up the rectangle tightly and evenly from the narrow side. Halve the partial roll lengthways with a sharp knife. Gather the ends of the dough together and carefully swirl the two strands together, with the cut surfaces facing up. Put the twisted rolling pin in the loaf pan and cover and let rise for 1 hour.
Preheat the oven to 175 ° C top and bottom heat. Bake the chocolate babka for about 30-35 minutes. If the yeast plait gets too dark during baking, cover the surface with aluminum foil halfway through the baking time. Then let the babka cool down.

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