Lindt Excellence Chocolate Babka
2 loaves
Lindt Excellence 70% Cocoa
15-30 minutes

Babka is a yeasted enriched-dough loaf that falls somewhere between bread and cake, here swirled with warming cinnamon and the finest Lindt Excellence chocolate.

3 tbsp warm water

3 tbsp granulated sugar

1 tbsp active dry yeast

150 ml milk, warmed

2 eggs, room temperature

60g unsalted butter, melted and cooled

425g plain flour

½ tsp salt

1 tbsp whipping cream

1 egg

1 bar (100 g) Lindt Excellence 70% Cocoa, chopped

40g walnut halves (optional)

65g granulated sugar

½ tsp ground cinnamon

75g unsalted butter, room temperature

Duration -Prep time: 20 minutes 

             -Cook time: 30 minutes



the water, 1 tsp sugar and the yeast in a bowl, and let stand for 8 to 10 minutes or until foamy. Add milk, 2 eggs and melted butter. In a separate bowl sift together flour, remaining sugar and salt, then sprinkle over egg and yeast mixture in mixing bowl.


Bring together and knead

 gently for 3 to 4 minutes. Scrape down sides of bowl. Continue to knead firmly for 5 to 7 minutes or until dough is smooth and elastic (dough should be tacky but not sticky).



the dough to a greased bowl and cover with cling film, then leave to rise in a warm place for 60 to 70 minutes or until doubled in volume.


For the filling

freeze chocolate for 10 minutes. In a food processor combine chocolate, walnuts (if using), sugar and cinnamon, and pulse until coarsely ground. Stir into softened butter until well combined.



two 23x13cm (9x5-in) loaf tins. Line with enough parchment to leave overhang at sides.


On a lightly floured surface

roll out dough to a 38x28cm (15x11-in) rectangle. Spread the filling evenly over the dough, leaving a 1cm (1/2-in) border around the edge. Starting at one long end, roll up tightly into log, then cut in half to make two logs.


Working with one log at a time

cut in half lengthwise and arrange the two halves, cut side up, next to each other. Pinch top ends together, then twist halves tightly around each other to create a decorative twist (try to keep the cut side facing out to expose layers of dough and filling to create an attractive effect). Repeat with second log. Transfer each twist to a prepared loaf tin. Cover and let rise for 35 to 40 minutes, or until level with top of tin.



oven to 190°C (375°F). Whisk the remaining egg with the cream and brush generously over loaves. Bake in the centre of the oven for about 30 minutes or until golden brown.


Allow to cool

in the tin for 10 minutes, then turn out onto a rack and leave to cool completely.

Excellence 70% 100g

Excellence 70% 100g