Recipe by Lilia
"Of all of the breads I've baked, my friends love this one the most. It's soft and moist, and the chocolate just melts in your mouth when you bite into a slice. I hope you'll like it as much as we do!"
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active dry yeast
5 (1 ounce) squares
semisweet chocolate, finely chopped
1 1/2 teaspoons
egg beaten with
water for glaze
This bread is delicious! Makes a lovely change from the usual cinnamon buns. It makes two good-sized loaves, so make sure you're feeding a crowd, or do what I did and use the second loaf a day or two later to make a wonderfully fragrant chocolate bread pudding!
This is an interesting way to make babka. I have typically seen it made this way. I have the bakery at my grocery store make it for the Jewish holidays and always ask for extra chocolate!
My uncle used to make Babka all the time when I was young. I wanted to make it just like him - but this was a bit different. Still, it was GREAT! I made it exactly like the recipe and the only thing I recommend is putting the filling all over the dough. I left about 1/2 an inch on both the right and left and when I connected the ends, it left that area without chocolate.
Wow...this bread tastes amazing! I really thought it wasn't going to turn out because of multiple mishaps on my part. I was also a bit concerned because the recipe calls for just dry active yeast, not fast acting, and the directions don't tell you to proof the yeast. My bread actually didn't rise that much, let alone double in size before punching it down, but I decided to follow through with the recipe anyway, and I'm glad I did!
Very good recipe. It was a little dry, but overall very tasty and different. It reminded me of a cinnamon bun but with chocolate added. MMM...i would make this again. Presentation is very nice for company...i might try using something other than chocolate...could be good with a berry jam filling instead! I used the bread machine to make the dough and it worked very well!
this was good bread, it tasted like choclate cinnamon rolls. I used less flour, also I made one ring with streusel, one without. We prefered it without the streusl as it did not stay on the ring very well.
This is so good! Great for breakfast. I added more chocolate, because hey more chocolate! My filling leaked out as well. I think the trick here if you want to put the slits in, is to make them more on the inside than on the top directly. When the dough rises and as it cooks these will rotate.
MMMMMMMMHM!!!! delicious! a tip for preventing the leaking, cut AFTER the rings rise, and instead of cutting the bottom, cut the top instead. *update* Right in the middle of making this recipe, I realized I didn't have bread flour. Used all-purpose flour and it still turned out. Also, to prevent dough from being dry, add about a tablespoon of sour cream.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 184
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