shabbat
shabbat
Chocolate and Halva Coffeecake Also known as babka or krantz, this old-world cake is a popular Shabbat offering in many households. The following version combines traditional chocolate filling and Middle Eastern halva, with an irresistible result. Strand halva is the most convenient to use for the filling but you can use regular halva (crumbled) as well. Another special ingredient is halva spread. Outside Israel it can be found in Middle Eastern groceries and kosher stores. If unavailable, prepare your own. Ingredients (for 2 loaf pans) The Dough: 560 g (1 lb 4 oz, 4 cups) bread flour 220 ml (8 oz, 1 cup less 1 tablespoon) water 50 g (2 oz) fresh yeast 100 g (31/2 oz, 1/2 cup) sugar Pinch of salt 1 egg 2 egg yolks 1 teaspoon vanilla extract
Homemade Halva Spread Halva is sweetened tahini. Bring 200 ml (7 fl oz) of whipping cream to a boil. Pour over 200 g (7 oz) of chopped white chocolate. Wait for a minute and stir well until the chocolate dissolves. Add 200 g (7 oz) raw tahini and 1 4 cup water and mix thoroughly, to make a smooth spreadable paste.
100 g (31/2 oz) butter, softened The Chocolate-Halva Filling: 200 g (7 oz, 1 cup) halva spread 250 g (9 oz) strand or regular halva, crumbled 200 g (7 oz, 1 cup) chocolate chips Syrup (optional): 1 cup sugar 1 cup water
1. Prepare the dough: Place all ingredients except the butter in a mixer fitted with a kneading hook and knead for 7 minutes. Add butter and continue kneading for 5 minutes. The dough should be shiny and very soft. Transfer to a greased bowl, cover and allow to rise to twice the original size. 2. Prepare the cakes: Divide the dough in half and roll one piece on a well-floured surface to a 20x30 cm (9x12 inch) rectangle. 3. Spread the dough rectangle with a thin layer of halva spread. Sprinkle the strand or crumbled halva and chocolate chips and roll into a log. Slice the log lengthwise and braid the two pieces. Place in a loaf pan lined with baking paper and tuck in the edges of the cake so it fits snuggly into the pan. Repeat the process with the second piece of dough in the second pan. Allow to rise to twice the original size. 4. Preheat the oven to 180째C (350째F). 5. Bake the cakes for 35-40 minutes until deep golden-brown. 6. While the cakes are in the oven prepare the syrup: Bring the water and sugar to a boil and simmer for 20 minutes. 7. Brush the hot cakes with the syrup. They will keep fresh wrapped in foil for 3-4 days and can also be frozen.
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