Chocolate Krantz Cake (Or Chocolate Babka) from Ottolenghi's Jerusalem

lisacohen.typepad.com

Zoosh

subheading: For the dough:

4 cups / 530 g all- purpose flour, plus extra for dusting

½ cup / 100 g superfine sugar

2 teaspoons fast-rising active dry yeast

grated zest of 1 small lemon

3 extra-large free-range eggs

½ cup / 120 ml water rounded ¼ tsp salt

⅔cup / 150 g unsalted butter, at room temperature, cut into ¾-inch / 2cm cubes

sunflower oil, for greasing

subheading: For the chocolate filling:

scant ½ cup / 50 g confectioners’ sugar

⅓ cup / 30 g best-quality cocoa powder

4 oz / 130 g good-quality dark chocolate, melted

½ cup / 120 g unsalted butter, melted

1 cup / 100 g pecans, coarsely chopped

2 tbsp superfine sugar

subheading: For the sugar syrup (enough for both cakes):

⅔ cup / 160 ml water

1 ¼ cups / 260 g superfine sugar

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