Chocolate Babka

Vegetarian
Gluten Free
Health score
1%
Chocolate Babka
300 min.
16
143kcal

Suggestions


Indulge in the rich, decadent world of Chocolate Babka, a delightful dessert that is sure to impress your family and friends. This vegetarian and gluten-free treat combines the irresistible flavors of bittersweet chocolate with a soft, pillowy dough, creating a heavenly experience in every bite. Perfect for special occasions or simply as a sweet indulgence, this babka is not only a feast for the taste buds but also a visual delight with its beautiful twisted shape.

With a preparation time of just 300 minutes, this recipe allows you to immerse yourself in the art of baking while filling your kitchen with the warm, inviting aroma of freshly baked bread. Each slice reveals a stunning swirl of chocolate, making it an eye-catching centerpiece for any dessert table. Whether enjoyed on its own or paired with a cup of coffee or tea, Chocolate Babka is a versatile treat that can be savored at any time of the day.

So roll up your sleeves and get ready to create a masterpiece that not only satisfies your sweet tooth but also brings joy to those around you. This Chocolate Babka is more than just a dessert; it's a celebration of flavors and textures that will leave everyone asking for seconds!

Ingredients

  • teaspoons yeast dry (from two)
  • oz chocolate bar 60% finely chopped (no more than cacao if marked)
  • large egg yolk 
  • tablespoon cup heavy whipping cream whole
  • 0.8 cup milk (105-115°F)
  • 0.8 teaspoon salt 
  • 0.3 cup sugar 
  • tablespoons butter unsalted softened well
  • teaspoon vanilla extract pure
  • large eggs whole

Equipment

  • bowl
  • baking paper
  • oven
  • blender
  • plastic wrap
  • loaf pan
  • aluminum foil
  • spatula
  • rolling pin

Directions

  1. Stir together warm milk and 2 teaspoons sugar in bowl of mixer.
  2. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
  3. Add 1/2 cup flour to yeast mixture and beat at medium speed until combined.
  4. Add whole eggs, yolk, vanilla, salt, and remaining 1/2 cup sugar and beat until combined. Reduce speed to low, then mix in remaining 2 3/4 cups flour, about 1/2 cup at a time. Increase speed to medium, then beat in butter, a few pieces at a time, and continue to beat until dough is shiny and forms strands from paddle to bowl, about 4 minutes. (Dough will be very soft and sticky.)
  5. Scrape dough into a lightly oiled bowl and cover bowl with plastic wrap.
  6. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.
  7. Line each loaf pan with 2 pieces of parchment paper (1 lengthwise and 1 crosswise).
  8. Punch down dough with a lightly oiled rubber spatula, then halve dough.
  9. Roll out 1 piece of dough on a well-floured surface with a lightly floured rolling pin into an 18- by 10-inch rectangle and arrange with a long side nearest you.
  10. Beat together yolk and cream.
  11. Spread 2 1/2 tablespoons softened butter on dough, leaving a 1/2-inch border all around.
  12. Brush some of egg wash on long border nearest you.
  13. Sprinkle half of chocolate evenly over buttered dough, then sprinkle with half of sugar (2 tablespoons). Starting with long side farthest from you, roll dough into a snug log, pinching firmly along egg-washed seam to seal. Bring ends of log together to form a ring, pinching to seal. Twist entire ring twice to form a double figure 8 and fit into one of lined loaf pans.
  14. Make another babka with remaining dough, some of egg wash, and remaining butter and chocolate in same manner. Chill remaining egg wash, covered, to use later. Loosely cover pans with buttered plastic wrap (buttered side down) and let babkas rise in a draft-free place at warm room temperature until dough reaches top of pans, 1 to 2 hours. (Alternatively, let dough rise in pans in refrigerator 8 to 12 hours; bring to room temperature, 3 to 4 hours, before baking.)
  15. Put oven rack in middle position and preheat oven to 350°F.
  16. Brush tops of dough with remaining egg wash.
  17. Bake until tops are deep golden brown and bottoms sound hollow when tapped (when loaves are removed from pans), about 40 minutes.
  18. Transfer loaves to a rack and cool to room temperature.
  19. Babkas keep, wrapped in plastic wrap and then foil, frozen 3 weeks.

Nutrition Facts

Calories143kcal
Protein7.24%
Fat65.66%
Carbs27.1%

Properties

Glycemic Index
8.19
Glycemic Load
3.38
Inflammation Score
-3
Nutrition Score
4.5295651999667%

Nutrients percent of daily need

Calories:142.59kcal
7.13%
Fat:10.47g
16.11%
Saturated Fat:6.02g
37.6%
Carbohydrates:9.72g
3.24%
Net Carbohydrates:8.22g
2.99%
Sugar:6.74g
7.48%
Cholesterol:46.94mg
15.65%
Sodium:126.3mg
5.49%
Alcohol:0.09g
100%
Alcohol %:0.27%
100%
Caffeine:9.92mg
3.31%
Protein:2.6g
5.19%
Manganese:0.25mg
12.37%
Copper:0.23mg
11.41%
Iron:1.63mg
9.06%
Magnesium:30.96mg
7.74%
Phosphorus:71.6mg
7.16%
Fiber:1.51g
6.04%
Vitamin B1:0.08mg
5.31%
Selenium:3.71µg
5.3%
Vitamin B2:0.09mg
5.12%
Folate:18.31µg
4.58%
Zinc:0.62mg
4.11%
Vitamin A:195.55IU
3.91%
Potassium:123.59mg
3.53%
Vitamin B5:0.31mg
3.08%
Vitamin B12:0.18µg
3.04%
Calcium:29.96mg
3%
Vitamin D:0.39µg
2.59%
Vitamin B3:0.39mg
1.93%
Vitamin E:0.28mg
1.88%
Vitamin B6:0.04mg
1.77%
Vitamin K:1.3µg
1.24%
Source:Epicurious