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  • Writer's pictureCeline

Chocolate Krantz Cake

Babka, or Krantz cake, is a popular Jewish sweet braided bread.



These cookies are crispy on the outside and fudgy in the middle. The brown butter really elevates the cookies and enhances the depth of flavour. They are definitely a crowd pleaser!


Ingredients:


Dough:

  • 265g plain flour

  • ¼ cup caster sugar

  • 1 tsp dry yeast

  • 2 small eggs

  • 60ml Water (lukewarm)

  • 75g unsalted butter, room temperature, cut in 2cm cubes

  • 1/8 tsp salt

Chocolate filling:

  • 25g+ confectioner sugar

  • 15g cocoa powder

  • 60g unsalted butter, melted

  • 65g dark chocolate, melted

  • 50g pecans

  • 1 tbsp caster sugar

Syrup:

  • 80ml water

  • 130g caster sugar


Directions


The night before:


Place the flour, sugar and yeast in a mixer with a dough hook. Mix on low speed for 1 min.


Add the eggs and water. Mix for a few seconds on low, then increase speed to

medium and mix for 3 mins until dough comes together.


Add the salt then add the butter, a few cubes at a time. Mix until incorporated into

the dough.


Mix for 10 mins on medium speed until the dough is elastic and shiny. During the

mixing, scrape down the sides a few times and add some flour to the sides.


Place the dough in a bowl brushed with oil. Cover with plastic wrap and leave in

fridge overnight.


Day of baking:


Grease a loaf pan with some oil and line with waxed paper.


Make the filling by mixing together the confectioner’s sugar, cocoa, chocolate

and butter.


Roll out the dough on a floured surface into a rectangle (about 38cm x 28cm). Trim the

sides to make even, if necessary.


Position the dough so that the long side is closest to you.


Spread the chocolate paste on, leaving a 2cm border around. Sprinkle with the pecans

and caster sugar.


Brush some water on the long side furthest away. Use both hands to roll up the

rectangle into a roulade. Seal with the wet side. Even out using your hands and make

sure the seam is at the bottom.


Trim about 2cm off both ends with a serrated knife.


Using the knife, cut the roll in half lengthwise.


With the cut sides facing up, plait together. Gently squeeze together the ends.


Move to the loaf pan and leave to prove for 1-1 ½ hours, under a damp cloth.


Heat the oven to 190c. Place the cake in the middle rack of the oven and bake for 30

mins.


Syrup:


While the cake is in the oven, make the syrup: bring the water and sugar to a boil.


Remove from heat as soon as the sugar dissolves. Leave to cool.


As soon as the cake comes out of the oven, brush the syrup over it.


Leave the cake in the pan to rest until warm, then remove from pan. Leave to cool

before serving.





Tips:


 For more technical tips, watch ‘Best Chocolate Babka Recipe’ by Joshua Weissman or

Munchies’ ‘Chocolate Babka’ with Edan Leshnick (Breads Bakery).








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