Babka: Chocolate Almond Schmear Filling

Preparation info

  • Difficulty


Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

For people who enjoy a chocolate babka, this is my favorite chocolate schmear filling, which I created for the kugelhopf in The Bread Bible.


bittersweet chocolate, 55% to 62% cacao, chopped . 3 ounces 85 grams
cake crumbs, fresh or stale 1 cup, loosely packed 4 ounces 113 grams
unsalted butter (65° to 75°F/19° to 23°C) 4 tablespoons (½ stick) 2 ounces 56 grams
golden syrup or corn syrup 1 tablespoon (15 ml) 0.7 ounce 21 grams
1 large egg, at room temperature 3 tablespoons plus ½ teaspoon (47 ml) 1.8 ounces 50 grams
almond paste tablespoons 1.5 ounces 42 grams


Melt the Chocolate

In a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or in the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water), heat the chocolate until almost completely melted.

Remove the chocolate from the heat source and stir until fully melted. Let it cool until it is no longer warm to the touch but is still fluid.

In a food processor, place the cake crumbs, butter, golden syrup, and egg. Pinch off pieces of the almond paste and place them on top. Process until uniformly combined, scraping down the sides of the bowl as necessary. Add the melted chocolate and process for another few seconds until uniformly blended. Scrape the mixture into a small bowl. Cover and let it sit until spreadable, about 1 hour.

Spread the filling onto the dough in the same way as the almond filling.