Kranz Cake Chocolate Babka

The last lesson in the Artisan Bread class by Peter Reinhart is Chocolate Babka. This was much less intimidating that I thought it would be, mostly because of Reinhart's instruction and demonstration on the video lessons (see previous post).

Everything mixes easily in the mixer then the dough ferments overnight in the fridge.

The dough is rolled out, slathered with partially melted chocolate chips and butter then rolled up. The log is then split into two halves lengthwise.

The ends on one side are pinched closed and the two lengths are twisted.

The twisted dough is placed on a cookie sheet and baked.

Then a sugar-milk-vanilla icing is drizzled over the slightly cooled cake. 

Ready to eat! This picture shows the swirls of chocolate throughout. Sorry the picture is fuzzy!

This recipe is also in Peter Reinhart"s book Artisan Breads Every Day.

Now I have a few more 'homework' assignments to finish from the video lessons!