– this chocolate krantz cake (chocolate babka) is adapted from the Ottolenghi cookbook Jerusalem.
Ever since I bought this book I have been cooking from it, plotting each recipe and trying my own variations. A babka is a plaited loaf cake. A slow rising yeasted sweet dough is left to rise overnight. In the morning, you roll it out, spread it with deliciousness (aka chocolate spread, nuts and other good stuff), roll it up, split it and plait it. Start this bread one Saturday night and you will be enjoying a wonderful breakfast come Sunday morning.
The idea of chocolate in bread made me think it would be a great idea to get even more such recipes. You know I like chocolate right? Well thanks to the wonderful Choclette who started off the We Should Cocoa challenge, I am hosting this month’s challenge. So I am challenging you to come up with breads or yeasted sweet dough bakes that incorporate chocolate.
You can find the instructions on the We Should Cocoa Challenge here over at Chocolate Log Blog.
Email your entries to firstname.lastname@example.org. You can also leave a comment below with your recipe linked if you wish.
Don’t forget to link to Choclette’s blog and to this post please!
Now let me give you my adaptation of the Ottolenghi recipe. I’ve essentially used the same dough recipe but changed the filling a little as well as adding some flavours to the syrup glaze.
Chocolate, Cardamom, Walnut Krantz Cake (Recipe adapted from Jerusalem, Ottolenghi)
Makes 1 loaf cake
Level of difficulty: Moderate
250g plain flour
50g caster sugar
7g dried yeast
2 medium eggs
60 ml water
Pinch of salt
Vegetable oil to grease bowl
25g Icing sugar
15g cocoa powder
65g Dark Chocolate
60g melted butter
Half a teaspoon ground cardamom seeds
130g Caster sugar
half teaspoon vanilla essence
half teaspoon lemon essence (optional)
Put the flour, sugar and yeast in a bowl of a stand mixer. Mix it thoroughly using your hands to ensure the yeast is distributed through the mixture.
Using the dough hook, start the mixer at low speed and add the eggs and water. Mix for 3 minutes until the dough forms a ball. Add salt and then the butter a little at a time. Mix for 10 minutes at medium speed until you have a smooth, elastic dough that leaves the sides of the bowl.
Put the dough into an oiled bowl, cover with oiled cling film and place in refridgerator overnight.
The next morning:
Grease a loaf tin.
Make the filling – combine the icing sugar, cocoa, cardamom, melted butter and melted chocolate to form a paste.
Roll the dough into a rectangle (38 by 28 cm)
Trim the edges then spread the chocolate onto the dough leaving an edge of 2cm all round.
Scatter the chopped walnuts over the chocolate
Brush water along one of the long edges and then roll the dough starting at the other way, sealing the roll at the edge that has been moistened with water.
Place the roll with the seam down, trim the edges by 2 cm and then cut the roll into two halves
Place the halves side by side, cut side up and then make a plait by lifting the right half over the left one, and continuing to the end, making a twisted rope effect.
lift into the loaf tin and leave to rise for an hour
Preheat oven to 190DegC (170Deg C for fan ovens)
Bake for 30 minutes until a knife inserted into the krantz comes out clean
Whilst it is baking, heat the sugar, water, vanilla and lemon essence in a saucepan, removing it from the heat when the sugar is melted and the syrup comes to a boil. Allow to cool.
When the krantz comes out of the oven, pour the syrup over the cake and then allow it to cool in the tin, removing only once it is warm and has absorbed all the syrup.