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Melissa Weller’s Chocolate Babka

Makes 2 babkas

As pleased as I was when a slice of this babka ended up on the cover of Food & Wine magazine, for me, the real testament to my babka came when I brought a loaf with me when I went to eat at Zahav, an Israeli restaurant in Philadelphia. I brought the babka as a gift for the chef/owner, Michael Solomonov. I was a little nervous because Michael is an expert on Jewish food, but he loved it, and his staff loved it. And he confirmed that it was a traditional Ashkenazi babka. I top mine with a glaze rather than the traditional crumb topping, but otherwise, this is a classic.