adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cherry and chocolate babka with cherry port drizzle
0 Likes
Prep Time:
200 minutes
Cook Time:
60 minutes
Total Time:
260 minutes
Stunning cake filled with chocolate and cherry swirls.
Ingredients:
  • 14g (1 tbsp) dried yeast
  • 185ml (3/4 cup) milk, warmed
  • 100g (1/2 cup) caster sugar
  • 1 egg yolk
  • 450g (3 cups) bread flour
  • 7.20 gm sea salt flakes
  • 1 tsp ground cardamom
  • 150g butter, chopped, at room temperature
  • 220g (2/3 cup) cherry conserve
  • 200g dark chocolate, coarsely chopped
  • 600g fresh cherries, stems intact
  • 250ml (1 cup) port
  • 215g (1 cup) caster sugar, extra
  • Icing sugar, to dust
  • Vanilla ice-cream or double cream, to serve
Instructions:
  • In a small bowl, mix yeast, milk, and 1 tsp sugar. Cover and let sit for 10 minutes until frothy, then stir in the eggs and yolk.
  • In a large bowl, mix the flour, salt, cardamom, and remaining sugar. Stir in the egg mixture until a soft dough forms. Use an electric mixer with a dough hook to knead for 5 minutes until smooth. Slowly add butter while mixing until dough is smooth and silky. Place dough in a greased bowl, cover, and let it prove in a warm place for 1 hour until doubled in size.
  • Prepare loaf pan by greasing and lining with baking paper. Gently punch down the dough and knead until smooth. Roll out dough to a rectangle. Spread with conserve and sprinkle with chocolate. Roll up dough tightly, trim ends, then cut in half lengthwise and twist the halves together. Place in pan, cover, and let rise in a warm place for 1 hour until almost doubled in size.
  • Preheat the oven to 180C/160C fan forced. Place baking paper over the dough, bake on the lowest oven shelf for 50 minutes. Remove the baking paper halfway through baking. The babka is ready when golden and a skewer inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool for 30 minutes.
  • Set aside 12 whole cherries. Pit the rest of the cherries. In a saucepan over medium heat, mix port and extra sugar. Stir constantly until sugar dissolves. Let it simmer for 5 minutes until slightly thickened. Add cherries and simmer covered for 1 minute. Allow it to cool.
  • Sprinkle warm babka with powdered sugar and garnish with whole cherries. Drizzle with a bit of cherry syrup. Enjoy slices with extra syrup, cherries, and vanilla ice cream or cream.

Similar Recipes