Molly Yeh's Mexican Chocolate Babka Love
is a spicy, perky pick-me-up
Remember me writing about Easter and what to make in my English Muffins post? Well, that went for desserts, too.
I did a Google and Instagram search for optimal Easter desserts and came up with the same old bunny carrot cupcakes bullshit. So, one day, days before the blessed event, I was out walking my dog when I naturally sank into a conversation with the Lord.
In His own inimitable, quiet way, He inserted “Challah,” keeping with the biblical theme that was the original Easter.
I was okay with that. But then I overlaid “Molly Yeh’s Mexican Chocolate Babka?,” which I’d made before two years ago for my hairdresser.
So, I made that, keeping in mind to foil the top during baking (you’re dealing with chocolate and heavy whipping cream brushed over in an enriched dough…browning’s gonna be a pain).
I followed Yeh’s video movements exactly this time, placing the unadulterated roll over the pasty chocolate one, then hugging them into a loaf pan, then pulling the finished product prematurely by 10 minutes or so.
Perfect, with coffee.
The chocolate swirly part did seem a tad…moist…maybe underdone? But my husband Ed said no, it was cooked through and perfectly chocolatey. “I wouldn’t want you drying this part out,” he added.
The hint of spicy (I accidentally went with cayenne, then added smoky chili powder for extra measure, hee hee) works to enliven a rich dough.
Goes well with muted thoughts of resurrection, as well.
Bonus: I threw in Sugar Salted’s Winter Citrus Yogurt Loaf Cake, using grapefruit, lemon, lime, and orange. Over-baked a little, but nothing a citrus-sugar syrup and glaze couldn’t fix. Better the next day. Interesting cornmeal texture in the back end.
