My family never made this because it takes too long. We always bought it at one of the great Russian or Polish bakeries in Chicago. But I learned this one from Lydia, the breakfast chef where I worked in Rochester. I used to show up for work two hours early (at 6 am!) to bake with her in the morning while she simmered her pea soup when the chef wasn't around to see. She taught me her family recipes like Austrian Shortbread, Chicken Liver Dumplings and this Babka. She used candied fruit and raisins. You can use cinnamon, too.
Recipe courtesy of Gale Gand
Show: Sweet Dreams
Episode: Bubbe's Bakeshop
Save Recipe Print
Chocolate Babka
Total:
4 hr 45 min
Prep:
30 min
Inactive:
3 hr 30 min
Cook:
45 min
Yield:
24 servings
Level:
Intermediate
Total:
4 hr 45 min
Prep:
30 min
Inactive:
3 hr 30 min
Cook:
45 min
Yield:
24 servings
Level:
Intermediate

Ingredients

Sponge:
Dough:
Filling:

Directions

Make the sponge: Combine the flour, sugar, yeast, and warm milk; then cover the bowl with plastic wrap and let sit at room temperature 1 hour.

Make the dough: In bowl of a standing mixer fitted with a whisk, mix together the sugar, vanilla, salt, egg yolks and eggs until well blended. Fit the mixer with a dough hook, add the flour and sponge, and mix until combined; then drizzle in the butter. Mix with the dough hook until incorporated.

Place it in a greased bowl, covered, and let it rest and rise until doubled in volume, about 1 1/2 hours.

Meanwhile, make the filling: Fit the mixer with the paddle attachment and mix together the almond paste, egg whites, and butter. Add the chocolate and mix until combined.

Preheat the oven to 350 degrees F.

Lightly flour a work surface, turn out the dough and punch it down to release the built up gases. Divide the dough in 1/2. Cover 1 piece with a damp towel as you roll the other

piece into a rectangle 8 by 14 inches and 1/4-inch thick. Let the dough rest while you roll the other out. Spread each with 1/2 of the filling, then roll them up jellyroll style and pinch the seams to seal them. Flatten the dough slightly with a rolling pin, then twist the dough 6 to 8 times. Allow the dough to rest a few minutes. Make spirals with the dough and place them in 2 greased 8-inch cake pans. (Alternatively, lay the dough straight out in 2 greased tube pans.) Cover each pan with a damp cloth, and let rise in a warm place until almost doubled in volume, about 30 to 60 minutes.

Bake the cakes for 45 minutes; then let cool in the pan.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Chocolate Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Ganache

Recipe courtesy of Ina Garten

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Pudding

Recipe courtesy of Tyler Florence

Giant Chocolate Lava Cake

Recipe courtesy of Food Network Kitchen

Chocolate Fondue

Recipe courtesy of Tom Bowes

Chocolate Lava Cakes

Recipe courtesy of Ree Drummond

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Chocolate Eclairs

Recipe courtesy of Gale Gand

Browse Reviews By Keyword