BABKA AL CIOCCOLATO

180 mins
Serves 1
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Directions

  1. 1Combine cold water, yeast, sugar, and flour.
  2. 2Slowly add the eggs in a trickle as the dough forms.
  3. 3Flavor the dough with vanilla or citrus fruits, preferably vanilla.
  4. 4Every now and then, release the dough and make folds in the bowl, then continue kneading.
  5. 5Once the dough is formed, add the salt and the first part of soft butter.
  6. 6Prepare the filling by combining dark chocolate, icing sugar, bitter cocoa, butter, and cream to strengthen the chocolate flavor.
  7. 7Using a meter and rolling pin, spread the dough into a 40x30 cm rectangle.
  8. 8Spread the soft filling over the dough.
  9. 9Finish the babka with chocolate chips and chopped hazelnuts.
  10. 10Allow the dough to rise for 1.5 hours at 26ºC or 16-18 hours in the fridge.
  11. 11Perform a second proofing for 2-3 hours at 26ºC.
  12. 12Bake in a static oven at 180ºC for 35-40 minutes.

Ingredients

  • 270 gr farina 00 media forza (11/12g di proteine 240/260w)
  • 50 gr zucchero semolato
  • 4 gr lievito di birra secco
  • 13 gr lievito di birra fresco
  • 95 gr uova intere
  • 60 gr acqua
  • 75 gr burro
  • 0.5 cucchiaino sale fino
  • 100 gr cioccolato fondente
  • 50 gr burro
  • 40 gr panna fresca
  • 30 gr zucchero a velo
  • 15 gr cacao amaro in polvere
  • 40 gr acqua calda
  • 30 gr zucchero semolato
  • nocciole tritate
  • pezzi di cioccolato

Equipment

metromattarellociotolastampo plumcake 25x11cmstampo ciambella da 24cm

Tips

  • During mixing, never forget to occasionally release the dough and make some folds in the bowl.
  • Make sure the butter for the dough is nice and soft.