Bittersweet Chocolate and Cocoa Babka Twist
Inspired by techniques from America's Test Kitchen.
A glossy, twisted loaf marbled with a rich dark chocolate filling, brushed with a light sugar syrup for shine.
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Method
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Equipment
- stand mixer with dough hook
- large greased bowl
- cling film
- microwave-safe bowl
- rolling pin
- palette knife
- serrated knife
- 900 g loaf tin (about 22 x 11 cm)
- wire rack set in a tray
- foil
- small saucepan
- pastry brush
- digital thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 662 kcal |
| Protein | 11.1 g |
| Carbohydrate | 74.9 g |
| of which sugars | 33.3 g |
| of which free sugars | 32.3 g |
| Fat | 37 g |
| of which saturates | 21.9 g |
| Fibre | 6.4 g |
| Salt | 0.82 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Dough
- 350 g strong white bread flour
- 1½ tsp instant yeast
- 120 ml whole milk
- 2 large eggs
- 1 tbsp finely grated orange zest (optional)
- 1 tsp vanilla
- 50 g sugar
- 3 g fine sea salt or table salt about ½ tsp
- 100 g unsalted butter, softened, in pieces (15 g of it for the tin)
Filling
- 225 g dark chocolate (about 70%), finely chopped
- 115 g unsalted butter, in pieces
- 55 g icing sugar, sifted
- 45 g cocoa powder, sifted
- 3 g fine sea salt or table salt about ½ tsp
Syrup
- 100 g sugar
- 60 ml water
- 1
Mix. Whisk 350 g bread flour and 1½ tsp yeast, add 120 ml milk, 2 eggs, orange zest and 1 tsp vanilla, mix to a dough and rest 15 min.
- 2
Knead. Add 50 g sugar and ½ tsp salt, knead 5 min, then work in 85 g butter piece by piece until smooth and elastic, 8-10 min.
- 3
Prove. Rise until doubled, 1-1½ h, then chill for 1 h to firm up.
- 4
Filling. Melt 225 g chocolate with 115 g butter, stir in 55 g icing sugar, 45 g cocoa and ½ tsp salt, and cool until spreadable.
- 5
Fill. Roll the dough to a 50 x 30 cm rectangle, spread with the chocolate filling leaving a border, then roll up tightly into a log.
- 6
Twist. Halve the log lengthwise, twist the two halves together with cut sides up and fit into the lined tin.
- 7
Prove. Cover and leave until risen 2-3 cm above the rim, 1-1½ h.
- 8
Bake. Bake at 160 °C for 30 min, then tent with foil and bake until the centre reads 93-96 °C, 50-60 min more.
- 9
Glaze. Boil 100 g sugar with 60 ml water for 1-2 min and brush over the hot babka, then cool completely before slicing.
Storage
Keeps well wrapped at room temperature for a few days, or slice and reheat gently before serving.
