Let my people eat Halva Babka!
What can be better than chocolate and halva in a sweet and yeasty dough? This is the pastry of a halva lover’s dreams. The idea came to me while eating a swoon-worthy halva waffle, smothered in dulce de leche, in a waffle bar in Tel Aviv. Halva Babka – genius!
My babka dough is made with the freshest ingredients, and its yeasty inside and crisp exterior tastes like no other. I use the finest Dutch cocoa, Belgian chocolate chips, real vanilla beans, and quality halva. The thin layers of dough and thick—very thick—chocolate and halva coating are rolled into a tight log and topped with a crispy streusel. Perfect for your morning coffee, served warm with a scoop of ice cream for dessert, or as a gift to a host.
You’ll want to go slow on this babka, as it’s quite heavy and filling.
The babka lasts up to six months in the freezer and at least a week at room temperature. At two and a half pounds, this loaf serves ten to twelve.