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Chocolate & Hazelnut Babka

This spongy yeast cake is traditionally baked for Easter Sunday in Poland, Lithuania, Slovakia, Belarus, Ukraine and Western Russia. Yes, I know I’m a little late for Easter but I found this recipe in last month’s Australian Gourmet Traveller and I just had to give it a go.


Babkas will keep, stored in airtight container for 3 days and are best served warm or in toasted slices.

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Angus Hughson

Fortified Wines, Dessert Wines and Sparkling Reds are the best wines to pair with Chocolate & Hazelnut Babka.


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Posted by Huda Abu Hamdia • 4y ago • Report
This looks interesting.. thanks for sharing..
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