Summary

Ingredients

For the dough:

• 560 g flour
• 1 pack dry yeast, or 2 g fresh yeast
• 65 g suar
• 0.5 teaspoon ½ salt
• 125 g butter, soft, in small pieces
• 150 ml milk, lukewarm
• 4 egg yolks
• 3 tablespoons water if the dough is too firm
• Flour, for the work surface
• Butter, for the mold

For the filling:

• 300 g dark chocolate
• 60 g butter
• 80 g marzipan, crumbled, as desired
• 40 g suar
• 1 teaspoon cinnamon
• Beat 2 egg whites until stiff

For the glaze:

• 1 egg yolk
• 1 tablespoon heavy cream

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Instructions

1. Dough:
2. Mix the flour, yeast, sugar, salt and butter in a mixing bowl. Whisk the warm milk and egg yolks together and add them to the flour mixture. Knead with the hand mixer with dough hook for 4 - 5 minutes. Place the dough on a lightly floured work surface and knead for several minutes. It should be soft and smooth. Butter a clean mixing bowl. Put the dough inside, cover with a damp cloth and let rise for 1-2 hours until it has doubled.
3. Filling:
4. Melt 150 g of dark chocolate and mix with the butter. Roughly chop 150 g of dark chocolate and crumble the marzipan as desired. Mix the sugar and cinnamon and stir with the egg whites.
5. Box the risen dough. Dust the work surface with the flour and place the dough on top. Prepare the prepared filling and the buttered baking pan (11 x 26 cm loaf pan). Roll out the dough into a rectangle measuring 45 cm x 35 cm (the dough should be thin). Place the filling on top, leaving a 1 cm edge. First spread the melted chocolate, then spread the egg whites, then the marzipan and finally the chopped chocolate. Roll up the piece of dough tightly. Bring the ends together in a ring and then press down. Turn the dough 4 - 5 times and place in the loaf pan. Brush with the egg yolk glaze and let rise for 30 minutes.
6. Preheat the oven to 180 ° C. Bake the loaf for about 55 minutes. After 40 minutes, check that it doesn`t get too dark. If so, cover with aluminum foil. After 55 minutes, lower the temperature to 165 ° C and bake for another 12 minutes. The babka is ready when it sounds hollow (tap on the bottom of the mold). Let cool for 15 minutes, then remove from the mold and let cool further.