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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chocolate Babka - Part Two   
    Categories: Breads, Chocolate, Dairy   
         Yield: 12 servings   
       
              DIRECTIONS CONTINUE   
       
     PREPARE THE FILLING: In a medium saucepan over medium   
     heat, combine sugar, cream and salt. Simmer, stirring   
     occasionally, until sugar completely dissolves, about 5   
     minutes. Scrape mixture into a bowl. Stir in chocolate,   
     butter and vanilla until smooth. Let cool to room   
     temperature. Filling can be made up to a week ahead and   
     stored, covered, in the fridge. Let come to room   
     temperature before using.   
        
     PREPARE THE STREUSEL: In a bowl, stir together flour,   
     sugar, cocoa powder and salt. Stir in melted butter   
     until it is evenly distributed and forms large, moist   
     crumbs. Stir in the chocolate chips. Streusel can be   
     prepared up to 3 days ahead and stored, covered, in the   
     fridge.   
        
     PREPARE THE SYRUP: In a small saucepan, combine sugar   
     and ? cup/158 milliliters water. Bring to a simmer over   
     medium heat, then simmer for 2 minutes, stirring   
     occasionally until the sugar dissolves.   
        
     Butter two 9" loaf pans, then line with parchment paper,   
     leaving 2 inches of paper hanging over on the sides to   
     use as handles later.   
        
     Remove dough from refrigerator and divide in half. On a   
     floured surface, roll one piece into a 9-by-17-inch   
     rectangle. Spread with half the filling (there's no need   
     to leave a border). Starting with a long side, roll into   
     a tight coil. Transfer the coil onto a dish towel or   
     piece of plastic wrap and stick it in the freezer for 10   
     minutes. Repeat with the other piece of dough.   
        
     Slice one of the dough coils in half lengthwise to   
     expose the filling. Twist the halves together as if you   
     were braiding them, then fold the braid in half so it’s   
     about 9 inches long. Place into a prepared pan, letting   
     it curl around itself if it’s a little too long for the   
     pan. Cover loosely with a clean kitchen towel and let   
     rise in a warm place for 1 to 1 1/2 hours, until puffy   
     (it won’t quite double). Alternatively, you can cover   
     the pans with plastic wrap and let them rise in the   
     refrigerator overnight; bring them back to room   
     temperature for an hour before baking.   
        
     When you're ready to bake, heat the oven to 350ºF/175ºC.   
     Use your fingers to clump streusel together and scatter   
     all over the tops of the cakes. Transfer to oven and   
     bake until a tester goes into the cakes without any   
     rubbery resistance and comes out clean, 40 to 50   
     minutes. The cakes will also sound hollow if you unmold   
     them and tap on the bottom. An instant-read thermometer   
     will read between 185 and 210 degrees.   
        
     As soon as the cakes come out of the oven, use a skewer   
     or paring knife to pierce them all over going all the   
     way to the bottom of the cakes, and then pour the syrup   
     on top of the cakes, making sure to use half the syrup   
     for each cake.   
        
     Transfer to a wire rack to cool completely before   
     serving.   
        
     By: Melissa Clark   
        
     Yield: 2 loaves   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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