I don’t have much of a sweet tooth, so it’s rare that I get very excited about a dessert. But chocolate babka, a yeasted, eggy hybrid of brioche and challah, with a thick swirl of cinnamon and dark chocolate in the middle, is an exception. Though its origins are in Eastern Europe, every Jewish deli worth its (kosher) salt has a babka they swear is the best. Well guess what: this babka is in fact the best.
The recipe I’ve adapted it from is by my colleague Tori Avey. When she posted this recipe on her blog last May, I immediately tried it, and found it to be extraordinary. Since then, it’s become my go-to dairy dessert. I’ve tinkered with it a bit, as we food writers are wont to do, and have made a few adjustments and additions that suit my taste. The sweet all-butter egg dough is made with brown sugar instead of white, which yields a rich caramel flavor that goes very nicely with the chocolate-cinnamon mixture, and the streusel top gets a light sprinkling of flaky, crunchy sea salt, which makes the flavor of the rich chocolate pop like crazy. It’s to die for.
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