Dessert Recipe Of The Month
Chocolate Babka Meltaway
by Susie Fishbein, Kosher by Design cookbook series
One for this week, and freeze one for up to a month. You can make this recipe as one big batch in a 9 x 13-inch rectangle baking pan, you just won’t get to see the pretty sides like you do when you release the spring on the springform pan.
2/3 cup milk or unsweetened soymilk
2 large eggs
1/3 cup butter or margarine, melted but not too hot
1/4 cup water
1/4 cup sugar
1 1/2 teaspoons fine sea salt
2 1/2 teaspoons active dry yeast or bread machine yeast
4 cups bread flour
nonstick cooking spray
12 ounces good-quality semisweet chocolate
1 cup sugar
2 1/2 teaspoons ground cinnamon
1/2 stick butter or margarine, melted
1 1/2cups confectioner’s sugar
1 1/2 cups all-purpose flour
1 stick butter or margarine, melted
In the bowl of an electric mixer fitted with the paddle attachment, or in the bowl of a Magic Mill or Bosch mixer, beat the milk or soymilk, eggs, butter or margarine, water, sugar, salt and yeast, until mixed. If using a stand mixer, switch to the dough hook. On low speed incorporate the flour and mix until a smooth, shiny dough is formed, about 6-7 minutes. If using a bread machine add the ingredients to the pan according to manufacturer’s directions and set to dough cycle. You can also knead all of the ingredients by hand until a smooth satiny dough is formed. Cover the bowl with plastic wrap. Set aside in a warm place to rise until doubled in bulk, about 1 hour.
Meanwhile prepare the chocolate filling. On a cutting board, with a sharp knife, preferably serrated, very finely chop and shave the chocolate. Transfer it along with any of the shavings from the cutting board to a large bowl. If you don’t have good knife skills, you can transfer moderately-sized chunks to the food processor to pulse until finely chopped. Return the chocolate to the large bowl. Mix in the sugar and cinnamon. Pour the warm melted butter or margarine over the mixture and stir until chocolate is coated and it looks like wet sand.
Preheat oven to 350°F. Spray 2 (9-inch) springform pans with nonstick cooking spray.
Turn the dough out onto a lightly floured surface. Roll the dough into a large 17- x 21-inch rectangle. Sprinkle on the chocolate filling in an even layer to cover all of the dough. Starting with the long size of the rectangle, roll up the dough, jellyroll fashion, you can use a bench scraper or thin metal spatula to help ease it off the counter and to help roll. Using a sawing motion, cut into 1-inch thick slices.
Place the rolls flat into the prepared springform pans. It is okay if the rolls don’t completely fill the pan, they will expand as they bake.
Prepare the crumb topping. Place the confectioner’s sugar and all-purpose flour into a medium bowl. Add the melted butter or margarine and pinch to form large crumbs. Make sure they are moist looking but don’t over-pinch, leave most of the crumbs nice and big, about 1-inch.
Bake, uncovered, for 25-30 minutes, until the crumbs are dry looking, the chocolate looks melty and the dough is cooked and starting to brown in some spots. Do not overcook or the cake will be dry, especially if making in advance and reheating.
When ready to serve, release the spring on the pan and remove outside ring. Serve warm or at room temperature.