Chocolate Babka

Ingredients:

Filling

• 200g dark chocolate
• 100g butter
• 100g powdered sugar
• ½ teaspoon baking powder
• 50g KESSLER’S® ALKALIZED COCOA POWDER
• 6g salt

Dough

• 550g all-purpose flour
• 100g white sugar
• 10g instant yeast
• 175g water
• 3 eggs
• 150g softened butter
• 3g salt

Procedure:

Filling

1. In a medium saucepot, melt dark chocolate and butter.
2. Whisk in powdered sugar, Kessler’s® Alkalized Cocoa Powder, and salt.
3. Cook until smooth. Set aside to cool before spreading.

Dough

1. Dissolve instant yeast in lukewarm water and set aside for 10 minutes.
2. Using a stand mixer with a dough hook attachment, combine all-purpose flour, white sugar, and salt. Mix to combine.
3. Medium speed, add in bloomed yeast and eggs and mix until smooth.
4. Add in softened butter and continue mixing for around 8 minutes until you get a nice smooth dough.
5. Transfer the dough in an oiled bowl and cover to proof for 30-45 minutes.
6. Pre-heat oven to 350’F
7. Prepare 2 regular sized loaf pans by brushing with butter and dusting with flour.
8. De-gas the dough and divide into 2 portions.
9. Dust work table with flour and roll out dough with a rolling pin.
10. Spread half of the filling on the flattened dough.
11. Roll the dough and cut in the middle.
12. Braid from the center and transfer on the prepared pan.
13. Do the same with the other dough.
14. Proof for 30 minutes before baking.
15. Bake for 20 minutes at 350’F.
16. Brush with melted butter and cool before serving.