For people who enjoy a chocolate babka, this is my favorite chocolate schmear filling, which I created for the kugelhopf in
|bittersweet chocolate, 55% to 62% cacao, chopped||.|
|cake crumbs, fresh or stale|
|unsalted butter (65° to 75°F/19° to 23°C)|
|golden syrup or corn syrup|
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.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.