METHOD
Preheat oven to 325°F. Cut a sheet of parchment paper to fit bottom and up sides of a 5-1/2 by 10-1/2 in. loaf pan, or spray heavily with nonstick cooking spray. Parchment paper will enable you to remove babka from pan and transfer it to a serving tray; without it, you may need to serve it from the loaf pan.
Open the packaging of the challah-dough. Allow the challah rolls to stand at room temperature for 10 - 15 minutes, until the rolls are soft enough to un-knot.
In a medium bowl, mix cocoa powder, sugar, flour and vanilla. Stir to combine.
Break each strand of challah dough into 5 - 6 pieces. Roll each piece into a ball between your palms. Drop balls a few at a time into cocoa mixture. Dip each ball into the melted butter or margarine, shake off excess, then drop back into cocoa mixture. Drop into prepared pan.
Pour remaining cocoa mixture into remaining butter or margarine and use your fingers to pinch it into coarse crumbs. Sprinkle over top of babka.
Cover pan with kitchen towel. Open door of preheated oven and set pan on the open door. The indirect heat from the oven will help it rise quickly. Allow to sit for 15 minutes. Alternatively, microwave 2 cups water until boiling, about 5 minutes. Quickly remove the measuring cup and place babka into microwave. Allow it to rest in warm, steamy, microwave for 15 minutes.
Close the oven door, or remove babka from microwave, and allow oven to return to 325°F. Bake for 20 - 25 minutes.
Serve warm. To remove babka from loaf pan, slip a spatula under the parchment. Hold a platter over pan and flip the cake out. Carefully flip it back over so that the chocolate crumbs face up.
Serves: 6
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Reprinted with permission from ArtScroll Mesorah Publications, Brooklyn NY, Kosher by Design Short on Time: Fabulous Food Faster by Susie Fishbein.
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recipe from www.inmamaskitchen.com
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