How to make
Oven - 360°F (180°C); Cake molds 12x5″ (30x12 cm) covered with baking paper and to have paper handles on the sides; According to the recipe, the kneading is entirely by hand, but the Easter bread is made entirely in a mixer.
In a bowl, dissolve the yeast with warm water along with the sugar and stir. After it activates, add the eggs and salt. Stir with a wire whisk.
Pour the flour into a bowl and in the middle pour the mixture with the yeast and eggs and mix with a thick wooden spoon. Add the butter in cubes and knead the dough for about 10 minutes. During this time, the dough should be able to gather into a nice ball, which is left to rise in a lightly greased bowl with butter for about 1-1.30 minutes.
During this time melt the chocolate in a water bath, add the butter cubes and mix, until a homogeneous mixture is obtained with a wire whisk. The powdered sugar and cocoa are also added. Stir, until a smooth and shiny mixture is obtained and refrigerate it until it sets, by occasionally stirring.
The rised dough is lightly kneaded in the bowl itself and transferred onto baking paper, which is lightly sprinkled with flour. It is divided into two equal parts. Each part is rolled out into a rectangle with a rolling pin.
The cold chocolate is mentally divided into two parts and one part is placed on the balls of dough and with the help of a knife it is spread nicely throughout the dough. With the help of paper it is rolled up. The same procedure is repeated with the other piece of dough. The two rolls are twisted and placed in the molds to rise again for about 30 minutes.
The Chocolate Babka is baked at 360°F (180°C) for about 30 minutes. It is checked with a long wooden skewer and if no crumbs stick to it, the rolls are ready.
After cooling it enough, remove it from the cake tin and remove the paper to prevent condensation. Once it is chilled, sprinkle it generously with powdered sugar.
The Chocolate Babka is a very tasty dessert!
