You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Made with Araguani 72% Pure Venezuela2 steps
For approx. 7 Babka. Makes a cake for a mold of 19cmx5cm
Recipe Step by Step
120gExtra amer 67%
250g Whole eggs
500g Flour for sponges
75g Caster sugar
18g Fresh yeast
10g Fine Sea Salt
Assembly and finishing
For a cake mould of 19 cm x 5 cm. Spread the dough to 2mm thickness. Make a rectangle of 15 cm on 22 cm. Spread 35g of chocolate spread then roll. Put in the freezer 10 minutes then cut in half. Shape it, the finale base is around 170g before proofing, and put it into a cake fold. Allow to proof at 26-27°C for 2 hours. Then bake at 170°C for 18 minutes.