Inspired by the comforting appeal of traditional Eastern European baking, this chocolate babka reimagines a classic favourite through the rich flavour of premium cocoa and chocolate. Extra Brute cocoa powder creates a deeply chocolatey sponge, while a light lemon syrup brings moisture and balance. Finished with a smooth glaze of Callebaut 811 dark chocolate and hazelnut paste, it offers an indulgent combination of flavour, texture and visual appeal for bakery displays and café counters.

Level:: Easy
Makes:: 1 babka (8 portions)

12 g

Callebaut selection - botanical extra brute powder
68 g

Butter
1.5 g

Salt
128 g

Sugar
94 g

Flour
2 g

Baking powder
40 g

Egg
94 g

Cream

Melt the butter to 50°C.
Sift flour with baking powder.
Mix eggs with sugar and salt.
Add cream and mix. Add sifted flour and mix.
Add butter and mix until combined. Divide the mixture into two parts, to one Extra Brute cocoa powder
Pipe into mold and bake at 160°C for 40 minutes.
After baking, soak the cake with cooled syrup.