How to make it

  • Make the sponge by stirring the flour, sugar, yeast, and milk together in a medium bowl. Cover the bowl with plastic wrap and let it sit about one hour, until bubbly.
  • For the dough: In an electric mixer with a paddle stir the egg, egg yolks, sugar, salt, and vanilla until well blended. Add the flour and the sponge and and blend this with a dough hook until a "shaggy" dough forms.
  • Turn the dough onto a lightly floured work surface and knead for 3-5 minutes, until it is smooth and elastic but not sticky. Lightly grease a large bowl and place the dough in there and cover with plastic wrap. Let this rise at room temperature about 1 1/2 hours.
  • make the filling while the dough rises: In a food processor blend the almond paste, egg white, and butter until smooth. Add the chocolate and blend just until it is incorporated. Set aside. (you can make this up to 2 days ahead and store in the refrigerator and take out to room temp. when needed)
  • Turn the dough back onto a lightly floured surface and punch it down to deflate. Use a rolling pin to create an 8x14" rectangle which is about 1/4" thick. let this rest for about 5 minutes with a tea towel covering it to keep the dough moist.
  • Spread the filling over the dough to within 1/2" of the edges and then roll it up lengthwise, ala a jelly-roll, and pinch the seam along the bottom to seal it. Flatten this log a bit with the rolling pin and then twist the log 6 to 8 times. This gives the beautifully swirled filling.
  • Place one end of the log in the center of a 9" cake pan and then wrap it around itself forming a spiral in the cake pan. (YOu can cover it at this point with plastic and refrigerate overnight and then let it come back to room temp. for about 1/2 hour or until it has doubled in volume before baking. Great for brunch.) Cover the pan lightly with a clean, damp kitchen towel and place out of any drafts, and let this rise until doubled in volume, about 30 minutes 1 hour.
  • Place in a Preheated 350 oven and bake until the cake is golden, about 45 minutes. Remove from the pan and cool on a rack.

Reviews & Comments 7

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    mystic_river1 ate it and said...
    very nice thanks. 5
    Was this review helpful? Yes Flag
    " It was excellent "
    annieamie ate it and said...
    I'm going to make this tomorrow morning. I haven't had a good babka in ages! And a chocolate one? Ohhhh yum! Maybe I should just start the recipe now! Thanks, Borinda! I'm so glad you shared this recipe!
    Was this review helpful? Yes Flag
    " It was excellent "
    linebb956 ate it and said...
    Wow.. how could they give this a low rating?
    Was this review helpful? Yes Flag
  • image 11 years ago
    Sounds delicious. Thanks.
    Was this review helpful? Yes Flag
  • borinda 11 years ago
    The loaf is how I always had babka, too, back in NY.
    Was this review helpful? Yes Flag
  • unswissmiss 11 years ago
    This is making my mouth water. (And no crumbles! I hate crumbles.) I'm going to try it as a log, without rolling it up in the cake pan, the way they sell it at Zabar's.
    Was this review helpful? Yes Flag
  • debra47 11 years ago
    This looks out of this world!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes