Babka with chocolate cream

I found this recipe on a French blog. Just the pictures made me want to bake her. The memories of me sitting on a garden bench came back to me, the rays of the sun warming my bare feet. In my hand, I hold a slice of babka with chocolate filling. Same as the one in the picture. You know, I had to do it...

375g white flour
60g brown sugar
11g dry yeast
5g fine salt
1.5 eggs (you can use your remaining half egg for gilding)
150g whole milk
120g soft butter

Make the dough the day before - it allows your dough to rise longer, and have a better texture.
  1. Mix the flour, sugar, yeast and salt in a bowl. Mix the dry ingredients well for about 3 minutes.
  2. Add eggs and warm milk. Knead for 10 minutes. Cut the butter into pieces and add into the bowl. Mix until the pieces of butter incorporate well into the dough. Knead the dough for few minutes until it comes off off the sides of the bowl.
  3. Form a ball, cover the bowl with a kitchen cloth and set aside rise in a warm place for one hour.
  4. Cover the bowl with a cling film and put it in the fridge overnight. The dough should have doubled in size the next day.
  5. Make chocolate ganache before taking the dough out of the fridge.

200g dark chocolate
1 tin coconut milk (400ml)
pinch of salt

  1. Prepare the chocolate ganache about 30 minutes before working your dough. 
  2. Melt chocolate in a saucepan, add coconut milk and a pinch of salt. Mix with a whisk until you get a homogeneous mixture.
  3. Cool the chocolate ganache.


  1. Flour your work surface and roll out the dough into a rectangle, 30cm length and 3cm thick. 
  2. Spread the dough with chocolate ganache and roll it. 
  3. Cut the roll in half lengthwise to have two dough pieces, leave about 3cm at the end. Position them so that the cut sides are facing up. Make the braid by using two dough pieces. Always be careful to keep the cut side up.
  4. Line the loaf tin (30cm) with baking paper. Get the braid and place in a loaf tin. Cover the babka with a kitchen cloth and set aside in a warm place for about 30 minutes. 
  5. Preheat the oven to 160ºC. Bake the chocolate babka for 40-50 minutes. Make a wooden skewer test to see if the cake is done. 

Bon Appetit! 

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