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
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)


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.
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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