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Chocolate babka
30 m active | 2 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 334
  • Fat about 15g
  • Carbohydrates about 40g
  • Protein about 8g
This is needed
This is needed for 750 g
Yeast dough
  • 0.5 tsp salt
  • 300 g white flour
  • 2 tbsp sugar
  • 0.25 cube yeast (approx. 10 g, crumbled
  • 25 g butter, soft
  • 1.25 dl milk
  • 1 eggs, beaten
Filling
  • 100 g dark chocolate, cut into pieces
  • 4 tbsp ground hazelnuts
  • 20 g butter
  • 2 tbsp cocoa powder
  • 0.25 tsp bourbon vanilla powder
Tools
  • One loaf tin (approx. 25 cm), lined with baking paper
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And that's how it's done
And that's how it's done
Yeast dough
Mix the flour, salt, sugar and yeast in a bowl. Add the butter, milk and egg, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.
Filling
Place the chocolate and butter in a thin-sided bowl, suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Stir in the nuts, cocoa powder and vanilla, leave to cool.
To shape
On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 25 cm), cover with the chocolate mixture, roll up from the long edge. Cut the roll in half lengthwise, braid the strands with the cut sides facing up, place in the prepared cake tin.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.