Description
Rich layers of chocolate swirl through this classic chocolate pie babka, inspired by Eastern European baking traditions. Delicate, buttery dough and intense chocolate create a memorable dessert you’ll savor with each indulgent slice.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 (¼ oz/7 g) packet active dry yeast (2 ¼ tsp)
- 8 tbsps (1 stick/113 g) unsalted butter or margarine
- ¼ cup plus 1 tsp granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 large egg white
- ¼ cup packed light brown sugar
- ¼ cup lukewarm water
- 1 ½ oz (42 g) bittersweet chocolate
- 1 cup pecan halves
- 2 tbsps unsalted butter or margarine
- 3 tbsps light corn syrup
- 1 tsp vanilla extract
- ½ tsp vanilla extract
- ¼ tsp kosher salt
- 1/8 tsp kosher salt
Instructions
- Prepare Loaf Pan: Generously coat the entire interior with softened butter, ensuring complete and uniform coverage.
- Activate Yeast: Combine yeast with warm water and sugar, allowing the mixture to become frothy and fragrant for approximately 10 minutes.
- Create Dough: Utilize a stand mixer to blend activated yeast, softened butter, sugar, flour, eggs, vanilla, and salt, kneading until a smooth, elastic dough forms.
- First Rise: Position the dough in a warm, draft-free environment, permitting it to expand and become substantially puffy, roughly one hour.
- Craft Chocolate Filling: Gently melt chocolate and butter, then incorporate brown sugar, corn syrup, vanilla, and salt into a luxurious, glossy mixture.
- Shape and Fill: Roll the dough into a thin rectangular shape on a floured surface, meticulously spreading the chocolate filling and scattering chopped pecans, leaving a small border.
- Form Babka: Tightly roll the dough from the bottom edge, creating a compact log, then slice lengthwise to reveal intricate layers. Intertwine the halves to create a dramatic spiral pattern.
- Final Preparation: Transfer the twisted dough into the buttered loaf pan, brush with egg white, and sprinkle reserved pecans on top for enhanced texture and visual appeal.
- Bake and Cool: Place in a preheated oven until the babka achieves a rich, golden-brown crust. Remove and allow gradual cooling in the pan, then transfer to a wire rack for complete stabilization before serving.
Notes
- Activate Yeast Precisely: Ensure water is between 100-110°F for optimal yeast activation without killing the microorganisms.
- Handle Dough Gently: Minimal kneading creates a tender, soft texture; overworking can make the babka tough and dense.
- Temperature Control Matters: Let dough rise in a draft-free, warm spot around 80-85°F for ideal fermentation and volume.
- Prevent Soggy Bottom: Place loaf pan on the lower oven rack to guarantee a crisp, well-baked bottom crust without burning.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 320
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg