Ramazzotti chocolate babka
Babka is a delicious sweet cake that originated in Eastern Europe. It is often eaten as a delicious birthday cake or as a special accompaniment to coffee or tea. This recipe for babka with chocolate and Ramazzotti crema is an incredibly tasty and moist dessert that will bring a smile to anyone's face. It is easy to prepare and is sure to be a hit at any party or celebration - let`s start baking!
Preparation time 120 minutes
Cooking time 50 minutes
Ingredients
Ingredients for 1 loaf tin
For the yeast dough
- 550 g flour type 550
- 75 g sugar
- ½ sachet of dry yeast
- Zest of ½ organic lemon
- 3 eggs
- 140 ml Ramazzotti Crema, lukewarm
- 1/2 tsp salt
- 50 g butter
For the chocolate filling
- 100 g dark chocolate
- 50 g butter
- 40 ml Ramazzotti Crema
- 40 g powdered sugar
- 20 g cocoa powder
Preparation
- Mix the dry dough ingredients in a bowl. Add the eggs, lemon zest and Ramazzotti Crema and knead briefly with the kneading attachment of the hand mixer on a low setting to form a loose mass.
- Add the cubed butter and work into a smooth dough for a further 8-10 minutes at medium speed. Cover and leave to rise for 2-3 hours until the dough has doubled in size.
- For the filling: chop the chocolate. Mix the butter with Ramazzotti Cremapowdered sugar and cocoa powder with the whisk attachment of a hand mixer and bring to the boil. Remove from the heat, add the chocolate and whisk until smooth and the chocolate has completely melted.
- Butter the loaf tin and roll out the yeast dough into a rectangle about 1 cm thick on a floured work surface.
- Spread the filling on the dough, roll up and cut in half lengthwise along the seam with a sharp knife. Leave one end intact – this makes it easier to twist the strands.
- Place the strands parallel to each other with the cut side facing up and then braid from the top. To do this, lay the strands alternately on top of each other. Carefully press the ends together and place the plait in the loaf tin. Cover and leave to rise for a further hour.
- Preheat the oven to 190 °C (top/bottom heat) and bake the babka for 35-40 minutes.
