Chocolate Babka

I had the good fortune to make chocolate babka before, I made the version from Jerusalem A Cookbook by Ottolenghi and Tamimi. Yeasted bread is a make ahead affair and doubly so with a filling and topping. The end result was well worth the wait. I took Kim’s advice and made two loaves and froze one for later. This was a to-die-for bread that was a hit with family and friends. This is a very decadent bread with lots and lots of butter but well worth the effort and calories for a once a year treat. To see what others thought head over to Tuesdays with Dorie.


5 Comments Add yours

  1. You made not one, but two beautiful loaves. They look amazing! I’ve been checking out Ottolenghi’s recipe in Jerusalem and like it a lot. How would you compare the two recipes?


    1. Diane Zwang says:

      I have not made the Jerusalem recipe in a long time but I do like that it doesn’t have as much butter and I don’t think the topping is necessary. You should try the recipe you will like it.


  2. they look fantastic! this was my first time making a babka, but I’ve read about the Jerusalem one elsewhere, so I’ll try that if there’s a next time 🙂


  3. Yaaay! Wasn’t it so good?!! Glad you made the two…one for now and one for later 😍


  4. Cakelaw says:

    Your babka look devine Dianne! This was a delicious recipe. I only made one, but quite a bit is still in the freezer for later.


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