A couple of years ago I bought a used copy of The Art of the Dessert by Ann Amernick. The one recipe I bookmarked right away was for a chocolate apricot babka. Not out of any nostalgia. Quite the contrary. The cakes and cookies and breads I recall from the Jewish bakeries when I was growing up were always unpleasantly dry. As if they were baked a bit stale on purpose. But because I happened about the same time to read Rose Levy Beranbaums's rave review of this particular version. And since she is an old and trusted friend in my kitchen -- we have been baking together now for twenty-two years -- into my baking queue went the recipe.
This babka is moist and tender and the apricot and chocolate duo is subtle and addictive. I had two slices for dinner, and it will probably make an even better mid-morning snack. Three kitchen notes: (1) I used 1 and 1/4 teaspoons instant yeast, and it was more than enough, and (2) I used chocolate cake crumbs, and (3) I used two whole eggs and two egg yolks. The dough was a silky dream to handle. Click here for the recipe.
