The chocolate babka by Ottolenghi is a typical dessert of Jerusalem or generally of Israel. It is a braided brioche filled with various flavors.
The version I propose today is the most traditional chocolate version from the famous chef Yotam Ottolenghi, who is of Israeli descent.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 478.85 (Kcal)
- Carbohydrates 60.45 (g) of which sugars 29.00 (g)
- Proteins 9.80 (g)
- Fat 24.08 (g) of which saturated 13.17 (g)of which unsaturated 10.33 (g)
- Fibers 4.10 (g)
- Sodium 154.23 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR OTTOLENGHI’S CHOCOLATE BABKA
- 2 3/4 cups all-purpose flour (330 W for leavened dough)
- 1/3 cup sugar
- 1 tbsp fresh yeast
- 2 eggs (large)
- 1 pinch salt
- 1/3 cup water (cold)
- 1 orange zest (or grated lemon)
- 6 tbsp butter
- 2/3 cup almonds
- 1/4 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 6 tbsp butter (melted)
- 1/2 cup dark chocolate
- 1 tsp sugar
- 3/4 cup sugar
- 1/3 cup water
Tools
- 1 Loaf Pan
PREPARATION OF OTTOLENGHI’S CHOCOLATE BABKA
Sift the flour into the mixer bowl, add the sugar, crumbled yeast, citrus peel, eggs and water.
Start kneading until the dough is compact. Add the butter in pieces. Always wait for the dough to incorporate the previous dose of butter before adding the next.
The dough is ready when it wraps around the hook, detaching from the bottom and sides. It should be smooth and homogeneous.
Round it and place it in a previously oiled container.
Put the dough in the fridge overnight.
In the morning, melt the chocolate with the butter, then add 1/4 cup powdered sugar and 1/4 cup unsweetened cocoa.
Mix with a whisk and then let the cream cool. Put it in the fridge for a little while to solidify.
Then spread it to make it spreadable.
Coarsely chop the almonds with a knife.
Remove the dough from the fridge. Flour the work surface with some flour and roll it out into a rectangle of about 16 x 12 inches and about 1/2 inch thick.
Spread the chocolate cream over the entire surface. Sprinkle the chocolate surface with nuts and the tablespoon of sugar.
Roll up from the long side. Cut the roll in half (lengthwise) with a sharp knife, leaving 1/3 inch joined on one side.
Form a two-strand braid by bringing the right end over the left and then the left over the right, and so on.
Slightly rotate the ends of the braid outward before braiding them.
Butter and flour the loaf pan. Place the braid in the pan.
Cover with plastic wrap.
Let it double in size. When the dough reaches the edge, bake for about 25 minutes in a preheated static oven at 356°F.
In a small saucepan, place the sugar and water and bring to a boil. Let cool.
Remove the chocolate Ottolenghi’s babka from the oven and brush generously and repeatedly with the syrup, using it all.
Adriana’s Advice
I recommend using orange peel instead of lemon because, in my opinion, it pairs perfectly with chocolate and almonds.
FAQ (Frequently Asked Questions)
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