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Parve
Medium
2 Servings
Allergens 
2 Hours, 45 Minutes
Diets
This gets rave reviews every time I make it; chocolate and cheese pair up for a deliciously different cake! The topping and icing are out of this world. Yes, it takes a bit more effort, but it’s really worth it!
4 and 1/2 teaspoons (2 packages) dry yeast
1/2 cup warm water, plus more if necessary
1/3 cup Gefen Honey
5 tablespoons oil
1 egg
1 teaspoon dough enhancer
1/2 cup Gefen Cocoa
1/2 teaspoon salt
2 and 1/2 cups flour (1 and 1/2 whole-wheat pastry and 1 white)
1/4 cup flour
1/4 cup sugar
1/2 teaspoon cinnamon
1 and 1/2 tablespoons oil
1/4 cup chopped pecans
4 ounces parve cream cheese, room temperature
1/4 cup sugar
1/4 cup flour
1 teaspoon Gefen Vanilla Extract
pinch nutmeg (optional)
1 and 1/2 cups confectioners’ sugar
1 tablespoon Gefen Cocoa
1/4 teaspoon Gefen Vanilla Extract
3–4 tablespoons soy milk
In a large bowl, dissolve yeast in warm water.
Add two teaspoons honey. Let stand for five minutes.
Add the remaining honey, oil, egg, dough enhancer, cocoa, salt, and one and a half cups flour. Beat for two minutes or until smooth.
Stir in enough remaining flour to form a soft dough.
Knead until smooth and elastic, about six to eight minutes.
Place dough in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about one hour.
Punch down dough and divide in half.
On a lightly floured surface, roll one half into a big rectangle.
In a small bowl, mix filling ingredients until smooth.
Spread half over dough to within one inch (two and a half centimeters) of edges.
Roll up jelly-roll style, starting with a long end; pinch seams to seal. Place seam-side down on a large baking sheet lined with Gefen Parchment Paper.
With a sharp knife, cut roll in half lengthwise, leaving one end intact. Carefully turn cut sides up.
Loosely twist strips around each other, keeping cut side up. Pinch ends to seal.
Repeat with remaining dough and filling.
Cover and let rise for 30 minutes. 15 minutes into the rising, preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Yields 2 loaves of 10 pieces each.
In a small bowl, combine the confectioners’ sugar, cocoa, vanilla, and enough soy milk to achieve the desired consistency.
Drizzle over warm loaves.
Combine flour, sugar, and cinnamon in a small bowl.
Add oil and stir with a fork.
Add nuts and mix together. Sprinkle over loaves.
Bake for 30–35 minutes or until golden brown. Remove from pans to cool.
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Parve Chocolate Cheese Babka by Brynie Greisman Did anyone try freezing this? Does it freeze well?
It should freeze well 🙂
“Drizzle over warm loaves” When it says to drizzle the icing over the warm loaf what does it mean? It only says to bake it after the icing and topping are on. Why are the loaves warm at that point?
You bake it before putting the icing. Then once you remove it from the oven you drizzle the icing on while it is still warm.
order or operations When do you put the icing on? And the topping? Shows to bake at two points and icing before topping?
I think the topping sticks better when you first do the icing.
Parve cream cheese Where can I get parve cream cheese in Israel?
They sell tofutti in the markets that carry American foods.
substitute for dough enhancer do i need to use dough enhancer? and if i do, what can i substitute for it?
Brynie says you can leave it out.
It’s hard to find whole wheat pastry flour. Can white whole wheat flour be substituted or do you suggest something else?
If you could get regular pastry or cake flour that could also work. If not white whole wheat should work.
I’m wondering about the bake time. The babka recipes I’m familiar with don’t usually bake for less than an hour. Please clarify. Thank you!