A delicious recipe for braided chocolate brioche, the chocolate babka (for a 10 inch /25 cm long mould 8 - 10 parts approx.)
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bread, cake, Dessert
dry baker's yeast
Dark chochocolat filling
unsweetened cocoa powder
Rehydrate the dry yeast by pouring it into the warm milk and let it rest for 10 minutes.
Place the flour, sugar, salt and egg in the bowl of your stand mixer and mix with the hook.
Then add the yeast gradually while letting the mixer run at medium speed for about 3 minutes.
Finish by adding the butter and continue to knead for 5 minutes, the dough will loosen from the sides, it should be a little elastic and a little sticky.
Cover the bowl with a tea towel and leave it to rise at room temperature for 1 hour, the dough will double in volume.
Dark chocolate filling
Heat the chocolate, sugar and butter in a bain-marie and set aside.
Assembly and bake the chocolate babka
Degas the dough and crush it with your hands on a floured work surface.
With a rolling pin, roll out the dough into a rectangle, then spread a good layer of chocolate filling.
Roll the dough out across its width to make a long dough roll.
Then divide the dough lengthwise with a knife.
Braid the 2 strips of dough and place the braided bun in a loaf cake pan covered with baking paper.
Let your dough grow again for 30 minutes.
Preheat your oven to 356°F / 180°C
Mix an egg in a little milk and using a pastry brush, brush the top of your babka brioche.
Bake the babka for 20-30 minutes.
Babka, babka cake, chocolate babka, chocolate bread, krantz cake
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Chocolate Babka https://sweetlycakes.com/en/chocolate-babka/