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Who knew you could make a dessert from pizza dough? If the dough resists as you roll, let it rest for 10 minutes to relax the gluten, then continue. The babka also doesn't have to be a perfect roll, just make sure the filling is on the outside when you braid it.
Servings: 6 to 8
Chocolate filling
1/2 cup butter, cut in chunks
1/4 cup granulated sugar
1 cup chopped dark chocolate
2 tbsp cocoa powder
1 tsp cinnamon
1/2 tsp Maldon or other finishing salt
Dough
1 lb (500 g) pizza dough at room temperature
1 tbsp melted butter
Method
Place 1/2 cup of butter and sugar in a small saucepan over medium heat. Cook about 3 minutes or until sugar is dissolved. Remove from heat and add chocolate. Let sit for 1 minute to soften, then stir until melted. Stir in cocoa, cinnamon and salt.
Transfer mixture to a bowl and place in fridge, stirring occasionally, about 30 minutes or until mixture is cool but not solid.
Roll out dough on a floured surface into a rectangle about 16 inches by 12 inches. Spread over chocolate filling, leaving 1-inch border of dough around the edges. Roll up lengthwise into a tight roll.
Cut the roll carefully in half lengthwise to expose the chocolate layers. Keeping the exposed layers face up, twist pieces together like a two strand braid and tuck ends under. Place twist into a parchment-lined loaf pan. (you will have to push it in) Cover loosely with a tea towel and let rise for 2 hours in a warm place.
Preheat oven to 375 F.
Brush babka with melted butter. Bake for 30 minutes or until chocolate is bubbling and bread is golden brown. Cool and remove from pan. Oh yeah!