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Parve
Easy
3 Hours, 30 Minutes
Diets 
Indulge in the rich, decadent flavors of Double Chocolate Babka, a delightful treat perfect for Rosh Hashanah. This recipe is specifically designed to be low in sugar while maintaining the luxurious taste and texture you expect from this classic pastry.
Makes 1 loaf, 8 to 10 slices
1 envelope yeast (1/2 ounce, 2 and 1/4 teaspoons)
1/4 cup Health Garden Allulose
1/4 cup warm water
1 and 1/2 cups all-purpose flour, plus extra for sprinkling
1/4 cup unsweetened cocoa
1/4 teaspoon salt
1/4 cup neutral-flavored oil such as canola
2 tablespoons margarine or butter, at room temperature
2 teaspoons pure vanilla extract
2 large eggs, plus 1 yolk for glazing
spray oil to grease pans
4 ounces bittersweet chocolate
1 tablespoon Health Garden Allulose
1/4 cup unsweetened cocoa
2 tablespoons neutral-flavored oil such as canola
1/2 cup chocolate chips
In a two-cup measuring cup, place the yeast and water and use a small spoon to mix briefly. Let sit for 10 minutes, or until thickened.
Place the allulose, flour, cocoa and salt into a mixing bowl and whisk together. Add the oil, margarine or butter, vanilla, and eggs. Add the yeast mixture when thickened.
Use a dough hook in a stand mixer or hand mixer on medium-low speed or a spatula to mix together. Scrape down the sides of the bowl a few times. Once the dough comes together, comes off the sides of the bowl, knead with the hook or by hand, for two minutes more.
Cover the bowl with plastic wrap and let rise for two hours.
About five minutes before the dough is done rising, prepare the chocolate filling. Place the chocolate into a microwave-safe bowl and heat for one minute and mix. Heat for another 45 seconds and mix again. If needed, heat for another 30 seconds and mix. You may also melt the chocolate over a double boiler. Add the allulose, cocoa and oil and whisk well. Let sit until ready to use. If the filling becomes too thick to spread, heat in the microwave for a few seconds to soften.
Grease an eight-inch loaf pan with spray oil. Place a piece of parchment paper about 18 inches long on your counter and sprinkle with a little flour. Place the dough on top and sprinkle with a little more flour. Roll the dough into a 12×16-inch rectangle so that the long side is facing you, adding a little more flour as needed if the rolling pin is sticking to the dough.
Spread the chocolate filling on top, all the way to the edges. Sprinkle the chips over the chocolate filling and roll up the long way. Roll the parchment paper over the roll and roll up. Place into the freezer for five minutes. This step makes it easier and neater to shape the babka.
Remove the roll from the freezer and unwrap the roll onto the parchment paper with the seam of the roll on the bottom. Use a large knife to slice the roll in half the long way. Turn each half so that the cut sides face up. Lay one over the other to form an “ X.” Working from the center to each end, twist the two strands around each other, keeping the cut side facing up, until the ends. You will have a long, twisted loaf.
Place the palms of your hands on each end of the loaf and press towards the center, to accordion the twisted loaf so that it will fit into the loaf pan. Place into the pan.
Brush the top of the loaf with the egg yolk mixed with one teaspoon water.
Preheat oven to 350 degrees Fahrenheit. The loaf can rise while the oven is heating.
Bake for 33 to 35 minutes, or until browned and firm to the touch. Let cool for ten minutes and then run a knife around the edges. Remove from the pan onto a cooling rack and let cool for another 15 minutes. Enjoy warm or at room temperature.
Sponsored by Health Garden
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