Chocolate babka, a pop culture icon thanks to the “cinnamon vs chocolate babka” Seinfeld episode , is a delicious sweet dough that can be enjoyed one chocolatey layer at a time. Two varieties are popular in the United States. One is typically baked in a ring mold or bundt pan and served on Easter; while the other version is baked in a loaf pan and is popular in Jewish bakeries and delis. This delicious mouth-watering babka is of the variety often associated with Jewish culture. There are endless possibilities for fillings, however the favored version for most appears to be chocolate. Jerry Seinfeld might disagree however, having once stated: “Cinnamon takes a back seat to no babka! Lesser babka? I think not!”
Babka is a Slavic word, a term of endearment for “grandmother.” How this dough came to be called “babka” is debatable. The most popular theory is, the fluted ring molds resemble pleats on a woman’s skirt – a skirt often worn by older women and grandmothers. Others say the term “babka” was coined because it was the grandmothers whom predominately baked this bread. Then there is a small sect whom believe the warm, sweet, sticky goodness provides similar comfort to that of a grandmother’s embrace. Whatever the origin, this chocolate babka recipe is the best one I have ever had the pleasure of producing. The dough is sweet, fluffy and light in texture – similar to a Challah bread; while the filling is chocolatey and gooey with a tart fruit finish.
Chocolate babkas make a great dessert or a nice breakfast side dish. If you really want to go wild, you could make a mean french toast which will surely send your insulin levels into overdrive. Whenever you decide to serve this treat, take confidence in knowing it will be thoroughly enjoyed by all.
Enjoy!
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