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For approx. 7 Babka. Makes a cake for a mold of 19cmx5cm
Recipe Step by Step
Step01
CHOCOLATE BRIOCHE
100g Milk
120gExtra amer 67%
250g Whole eggs
500g Flour for sponges
75g Caster sugar
18g Fresh yeast
10g Fine Sea Salt
200g Butter
Heat the milk and realise an emulsion with the chocolate. Add the whole eggs and mix. Store in a chiller overnight for the mixture to chill until 4°C. Combine the chocolate mixture with the flour, sugar, yeast, fine sea salt knead for 3 minutes then add butter slowly. Knead until you reach a smooth texture. Allow to proof for 30 minutes at room temperature then store in the chiller overnight.
Step02
CHOCOLATE SPREAD
100g Water
460g Caster sugar
140g Syrup of glucose
560g Fresh cream 35%
150g Castersugar
50g Butter
130gARAGUANI 72%
OR 150gARIAGA NOIRE 59%
OR 140gARIAGA NOIRE 66%
OR 150gSATILIA NOIRE 62%
3g FineSeaSalt
Cook the sugar, water and glucose syrup to 185°C. Add the butter and hot fresh cream, salt and the second part of sugar. Add the chocolate and bring to boil. Blend and pour in a container. Let set overnight at room temperature.
Assembly and finishing
For a cake mould of 19 cm x 5 cm. Spread the dough to 2mm thickness. Make a rectangle of 15 cm on 22 cm. Spread 35g of chocolate spread then roll. Put in the freezer 10 minutes then cut in half. Shape it, the finale base is around 170g before proofing, and put it into a cake fold. Allow to proof at 26-27°C for 2 hours. Then bake at 170°C for 18 minutes.