POLISH CHOCOLATE BABKA


POLISH CHOCOLATE BABKA

INGREDIENTS

2.5 sticks / 280 g of butter
1 cup of sugar
1/3 cup of cocoa powder
1/4 cup / 60 ml of water
2 cups of all purpose flour
2 tbs of baking powder
Pinch of salt
4 eggs (yolks and whites separated)
2 tbs of breadcrumbs
Chocolate glaze:
1/3 cup / 80 ml of milk
2 tbs of butter
1 cup / 180 g of semi-sweet chocolate chips

INSTRUCTIONS

In a medium pan melt butter on low heat. Add sugar, cocoa powder and water. Turn heat off and stir until sugar dissolved. Set aside to cool.
Preheat oven to 180°C / 350°F.
In a large mixing bowl combine flour, baking powder and salt. Once butter/sugar/cocoa mixture cools, add to flour mixture and stir. Add egg yolks one by one and beat on medium-high until fluffy.
In a separate bowl whisk egg whites until stiff. Fold into batter. Grease a bunt cake with butter, sprinkle with breadcrumbs and turn bunt cake pan around to distribute breadcrumbs evenly. Discard access breadcrumbs.
Transfer batter into bunt cake pan. Bake for 50-55 minutes, or until a toothpick comes out clean.
To make the glaze, in a small saucepan combine butter with milk and heat until bubbly. Remove off heat and add chocolate chips. Whisk until chocolate is melted and glaze is smooth and shiny. Pour over cake.