Dessert: Chocolate Babka Recipe | Myrecipes

Recipe by Robert Landolphi Babka has its origins in the Eastern European Jewish tradition. It is typically baked in a loaf pan, filled with cinnamon or chocolate, and topped with streusel.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Chocolate Babka Recipe | Myrecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

3 ounces bittersweet chocolate, finely grated
1/4 cup granulated sugar
1 1/2 teaspoons unsweetened cocoa
1/4 teaspoon ground cinnamon

Instructions

To prepare filling, combine first 4 ingredients in a bowl, stirring with a whisk.
To prepare streusel, combine 1 tablespoon filling, powdered sugar, white rice flour, and 1/8 teaspoon salt in a small bowl; cut in 1 tablespoon butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and refrigerate.
To prepare dough, dissolve yeast and 1 tablespoon granulated sugar in milk in a bowl; let stand 5 minutes.
Combine melted butter, oil, vanilla, egg, and egg yolk in a medium bowl; stir with a whisk. Weigh or lightly spoon flours, potato starch, and cornstarch into dry measuring cups; level with a knife. Combine flours, potato starch, cornstarch, 4 tablespoons sugar, xanthan gum, baking powder, and 1/2 teaspoon salt in a large bowl; beat with a mixer at medium speed. Add yeast mixture and egg mixture; beat at low speed until blended. Add 1/3 cup streusel; beat just until blended.
Spoon one-third of dough evenly into bottom of a 9 x 5-inch loaf pan coated with cooking spray. Top with half of filling. Repeat procedure ending with dough. Swirl dough together using the tip of a knife. Cover with plastic wrap coated with cooking spray, and let rise in a warm place (85 °), free from drafts, 1 hour or until dough reaches top of pan.
Preheat oven to 350 °.
Sprinkle top of dough with streusel. Bake at 350 ° for 45 minutes or until browned or loaf sounds hollow when tapped. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely.

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