https://www.lifestylefood.com.au/recipes/4838/chocolate-babka

LifestyleFOOD.com.au

A recipe from British-born Leonie Birnbaum of Antwerp. Gooey, sticky and very moreish.

Ingredients

  • 500g/1lb 2oz plain flour

  • 250ml/9 floz warm water

  • 20g/¾oz active dried yeast, reconstituted in half the water or 40g/1½ oz fresh yeast

  • 125ml/4 fl oz vegetable oil

  • 125g/4½z sugar

  • Topping

  • 3 tbsp cocoa

  • 100g/3½oz drinking chocolate

  • 3 tbsp raisins

  • 1-2 tbsp vegetable oil

Method

  • 1.

    Mix the flour, yeast, remaining water, oil and sugar. Knead well, cover with a cloth and leave to stand in a warm place for 1-2 hours until well risen.

  • 2.

    Preheat the oven to 180c/350f/gas mark 4.

  • 3.

    Grease a baking sheet or line with silicone paper. Mix the cocoa, drinking chocolate, sugar and raisins. Punch down the dough and knead again. Cover with the cocoa mixture and sprinkle with a little oil. Roll up like a Swizz roll (you can bring the ends together to make a ring if you like) and bake for 45 minutes. The bottom of the cake should sound hollow when tapped. Leave to stand for 5 minutes on the baking sheet, then turn onto a wire rack to cool.

Nutritional information

Nutritional analysis per serving (7 servings)

  • Energy 599kj
  • Fat Total 25g
  • Saturated Fat 4g
  • Protein 9g
  • Carbohydrate 87g
  • Sugar 28g
  • Sodium 7mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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