Best Ever Chocolate Babka, combines a light and tender homemade brioche dough, with a rich and scrumptious filling made of dark chocolate, butter, cocoa, icing sugar, and cinnamon. Finished off with a brushing of simple syrup, you would want to eat it slightly warm for a sensorial experience you'll never forget!
Song of the day: Sweet Dreams (Are Made Of This) - Eurythmics.
I hardly say things like "the best ever" associated with my baked goods, mostly due to my deep insecurity and being very hard on myself all the time So, if I'm here saying that this chocolate babka is the best ever, you might as well believe me.
What makes me say that, is the fact that I put together two of my trusted recipes, and for trusted I mean repeatedly tried and true, plus the fact that they come from two outstanding sources.
The brioche dough is from the Duchess cookbook, and after trying their brioches in multiple forms, and attending their class on brioche dough, I've been playing with it quite a lot, enjoying myself and providing our family with the best brioches ever. For the filling, I relied on Deb Perelman, Smitten Kitchen, whose recipes have never disappointed me. She herself, adjusted her recipe from none other than Yotam Ottolenghi's Chocolate Krantz Cakes, and I completely trust her on that. I am pretty sure her recipe for the dough is quite good as well, but I wouldn't change my brioche dough (errr, I mean Duchess brioche dough, lol) with anything.
To get your hands on this Best Ever Chocolate Babka, you will need two days, anyway, it will be worth every minute you spend making it. Unfortunately, to obtain a great brioche dough, you need some time as it needs to rest overnight in the refrigerator, plus, after you've shaped whatever you're making with it, classic brioche, brioche muffins, babka, brioche Pépin, it needs a second rising before being baked.
So let's pretend you have the dough ready, and for all the tips go back to this post.
I usually use only half of the dough to make this babka and leave half in the freezer for later use. I don't mind my babka being on the shorter side, but I have to say, if you like a fuller and taller babka, use the whole batch of dough.
Follow the recipe on how to roll it into a rectangle and how to make the filling. It is quite easy. Spread the chocolate filling on the dough and roll into a log. It can get quite messy, especially if the chocolate spread is still warm and a bit runny, and while you roll it, it seems it wants to escape everywhere. I let it cool down and after the log was done, I followed her suggestions to put it in the freezer for about 10 minutes; it definitely helps to cut it in a cleaner way.
Hope the pictures are helpful and if you made it down to here, you really want to make this Best Ever Chocolate Babka happen. You won't regret it.
Cut the log in half, twist, or braid, the two sides keeping the cut sides facing out, and gently place the twist in the loaf pan where it needs to rise for 1 and half hours, covered with a damp towel. It will look like this after the resting time, puffed up and ready for the oven. I was salivating, by then, imagining how it would be when baked...
The Best Ever Chocolate Babka is finally out of the oven and your kitchen smells like a fancy bakery. In the meantime, you have made the simple syrup (water and sugar) and are ready to brush it on the warm babka. It gets all glossy and screams "eat me, eat me!". Pretty soon, let it cool just a little, and then you can cut into it.
Cold is still fantastic, but slightly warm this Best Ever Chocolate Babka is a sensorial experience you'll never forget. If you are a chocolate lover like me, you can understand. All your senses are engaged: visually it is stunning, then you break the slice with your hands to bring it to your mouth and it smells amazing of cocoa, sugar, butter, cinnamon, and chocolate. Your taste buds are singing "Hallelujah" and your fingers are stained with chocolate, as well as your mouth. No judging here, for licking your fingers. The brioche is light, tender, and buttery, and the filling is rich, scrumptious, and oh so good, and it melted in every crevice of the braid. The syrup makes it moist and deliciously just-right sweet.
Needless to say, I've made it already a few times, for our breakfast/dessert and to bring it to a girls' night. Very much appreciated on every occasion.
Hope you'll make it and let me know if you dream about it after you've had it once. I do. My dreams taste like chocolate, sometimes...
Song of the day: Sweet Dreams (Are Made Of This) - Eurythmics.Print