Chocolate Orange Babka

METHOD

Method (Makes 2 loaves – 10 to 12 portions)

Line 2 x 1lb loaf tins with greaseproof paper.

Melt the butter and sugar in a pan over a pan of simmer water.  Take the bowl off the heat and add the cocoa powder, chocolate and orange zest and stir till the chocolate has melted.  Allow to cool and thicken but it still remains spreadable. (About 40-45 mins)

Place all the ingredients under dough into a bowl and mix to form a soft dough.

Knead well for 5 minutes until a well developed dough is formed.

Cover loosely with polythene and allow the dough to rest for 5 minutes.

Roll out on a lightly floured surface to make a 50 x 40cm rectangle using dusting flour as required.

Spread the filling evenly over the dough, leaving a 1 cm edge from the side nearest to you.

Roll up tightly from the edge furthest away from you, like a Swiss roll and rest the log on it’s seam.

Cut the dough down the middle, so you have two pieces of dough.

Take one piece of dough and cut right down the middle lengthways, with both pieces lying next to each other and the filling facing up, twist the two pieces of dough together from one end to the other.

Carefully place inside a 1lb loaf tin.

Repeat steps 9 and 10 with the other piece of dough.

Cover with a damp tea towel or lightly oiled plastic or polythene and leave in a warm place for approximately 40-60 minutes or until doubled in size.

Bake in a preheated oven 180°C (360°F Gas Mark 4) for 25-30 minutes until golden brown in colour.

For the glaze, simmer the sugar and orange juice for 5-10 minutes until it has thickened.

Brush over the loaves whist still warm and allow to cool in the tin.