Chocolate Babka

In a deep bowl, mix 120 g of milk warmed to 30°C (86°F) with 1 tsp of dry yeast (or 8 g of fresh yeast), ½ tsp of sugar and 100 g of sifted flour. Cover with cling film and leave in a warm place for 40 minutes.

Add 40 g of sugar, 40 g of softened butter, the egg yolk and ¼ tsp of salt to the risen sponge. Mix thoroughly, then sift in 130 g of flour. If the dough is still too sticky, add a little more flour.

Knead the dough for 10–15 minutes, then cover it and let it rise in a warm place for 2 hours.

Roll out the risen dough into a rectangle. Spread the filling evenly, leaving a small gap around the edges. Cut the dough into two equal parts. Roll each part into a log and pinch the edges.

Twist the two logs together and shape the twist into a circle. Place it in a well-greased pan, cover with cling film and leave to rise for 1 hour.

Bake in a preheated oven at 180°C (350°F) for 25–30 minutes. Let it cool completely before glazing.

Combine 70 g of dark chocolate, 70 g of heavy cream, 50 g of sugar and 30 g of butter. Melt in a water bath or in short bursts in the microwave, stirring frequently. Let it cool completely, then refrigerate the filling to firm up.

Melt 100 g of dark chocolate with 10 g of vegetable oil in a water bath or in short bursts in the microwave. Let it cool slightly, then spread the glaze evenly over the babka. Optionally, dust with cocoa powder.