Hello lovelies,
on Sunday mornings a Zopf belongs on our table, in Switzerland that is almost a law. This chocolate hazelnut babka, though, is the version for very special Sundays. A fluffy yeast dough with cardamom and cinnamon is spread with chocolate hazelnut spread, sprinkled with chopped hazelnuts, rolled up and twisted. Baked in a loaf pan, it looks like a classic babka and smells wonderfully of chocolate.
You may already know the technique from my apple almond babka with cinnamon: roll out the dough, fill it, roll it up, halve it lengthwise and twist the two strands together. It looks complicated, but it is easier than a braided loaf, because the pan holds everything together.
Cardamom, the secret highlight
Together with cinnamon, cardamom gives the dough a warm, slightly lemony flavor that goes wonderfully with chocolate. I use plant milk for the dough, and you can replace the butter with a vegan butter if you like. If the dough is too dry, add a splash of milk, if it is sticky, a little flour helps.
When filling, I leave a narrow border all around so that not too much spread squeezes out when rolling. When you halve the roll lengthwise, the chocolate layers lie open, and they are exactly what creates the lovely pattern after baking. The same method is behind my babka with carrot filling for Easter, there with a juicy carrot filling.
After a second short rise, the babka bakes for 30 to 35 minutes at 180°C (356°F). It is done when it is golden brown and sounds hollow as soon as you tap the surface. Let it cool a little in the pan, then it slices neatly.
Since hazelnuts end up in almost every bake at our house in the fall, I also recommend my moist zucchini hazelnut cake. Enjoy it, ideally still lukewarm with a cup of coffee.
