| FOR THE FILLING | |
| 150 gr chestnuts cooked and peeled | |
| 100 gr full fat cream (35%) | |
| 10 gr unsalted butter | |
| ½ vanilla bean cut in half length side | |
| 1 tbsp cognac (or brandy) | |
| 25 gr water | |
| 25 gr brown sugar | |
| 120 gr melted dark chocolate (70%) | |
| 30 gr grated dark chocolate | |
| FOR THE DOUGH: | |
| 500 gr strong flour | |
| 2 eggs | |
| 150 gr brown sugar | |
| 8 gr dry yeast | |
| 150 gr butter | |
| 150 gr milk | |
| ¼ tsp ground cinnamon | |
| 2 tbsp honey diluted with 1 tbsp water (for spreading) |
| 1. | FOR THE FILLING |
| 2. | In a medium sized saucepan, add the cooked chestnuts and the cream. |
| 3. | Additionally, put water, sugar, vanilla bean and its seeds. |
| 4. | Place the pan over medium heat around 15 minutes and stir often with a spatula. |
| 5. | Remove the pan from the heat and blend the mixture directly in the pan until smooth. |
| 6. | Place the pan once again onto the heat, add butter and cognac and cook for another 5-10 minutes until creamy. |
| 7. | Remove pan from the heat and transfer chestnut cream to a bowl. |
| 8. | Cover cream with a cling film and leave to cool. Once cooled, place it in the refrigerator, at least for 10-12 hours to firm. |
| 9. | In a medium sided bowl, place chopped chocolate and put it over a pan of simmering water (bain-marie) and heat until the chocolate melts. Let it cool for a while and then add the chestnut cream to the chocolate. Whisk with a large spoon or a spatula. |
| 10. | FOR THE DOUGH: |
| 11. | In a big saucepan heat milk in medium temperature, add sugar and whisk until melted. |
| 12. | In a small saucepan, heat butter in a low temperature until melted. |
| 13. | In a large bowl stir together flour, ground cinnamon and yeast. |
| 14. | In the bowl with dry ingredients mix in milk – sugar mixture and beaten eggs. |
| 15. | Stir with a spoon until combined. Alternatively, you can use a stand mixer. |
| 16. | Start kneading the dough, adding gradually melted butter. |
| 17. | Knead until butter is fully incorporated into the dough. In that point, you’ll have a smooth, elastic dough. |
| 18. | Place into a bowl and cover with a clean towel. Leave it aside in a warm place until doubled in volume or placing the bowl still covered in a slightly warm oven (30o Celsius). The dough in the oven will double in size faster. |
| 19. | Turn dough out onto a clean floured surface. Roll it into a rectangle. |
| 20. | Spread the chestnut cream with a spoon all over the dough. |
| 21. | Carefully roll out the dough into a log starting with the long side. Roll it tightly. |
| 22. | Using a sharp knife cut the log into two stripes, keeping the upper edge undivided. |
| 23. | Grease a cake pan and place the dough. Cover with a clean towel. |
| 24. | Allow to rise, either covered with a towel in a warm place or using your oven at 30o Celsius. |
| 25. | Preheat the oven at 180o Celsius. |
| 26. | Bake at 180o Celsius for 30 minutes or until the top is golden brown. |
| 27. | Let the pan cool onto a cooling rack for at least 10 minutes. |
| 28. | Turn the babka out onto the cooling rack and leave to cool completely. |
| 29. | Spread on top with honey. |
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