Ingredients

For the almond topping

* 40 g butter,
* 50 g plain flour,
* 80 g caster sugar,
* 100 g almonds, coarsely chopped

For the loaf

* 10 g yeast,
* 90 ml milk,
* 1 large egg,
* 1 small egg yolk,
* 55 g caster sugar,
* 200 g plain flour,
* 50 g butter, softened and cubed
* 300 g dark chocolate, minimum 70% cocoa solids, coarsely grated
* 300 g cherries, halved and pitted
* 1 egg yolk, beaten

Method
1. For the almond topping: place the butter, flour and sugar in a food processor and process until the mixture resembles chunky breadcrumbs. Mix in the almonds – the mixture should be very crumbly. Chill until needed.

2. For the loaf: put the dried yeast in a small bowl with the warm milk, stirring constantly to dissolve.

3. In a separate bowl whisk the egg, egg yolk and the sugar for about 2-3 minutes until creamy and pale in colour. Stir in the yeast mixture.

4. Put the flour in a large bowl and make a well in the middle. Pour in the egg and yeast mixture, pulling everything together to form a dough. Add the butter and knead for at least 10 minutes until the dough is smooth.

5. Place the dough in a large greased bowl, cover with a cloth and leave to rise for 2 hours in a warm place.

6. Preheat the oven to 170C/gas 3.

7. Butter and line a loaf tin with baking paper and then butter the paper.

8. Place the grated chocolate and cherries in a bowl.

9. Roll the dough into a square about 1cm thick on a well-floured surface. Brush the edges with egg yolk and spread all but 2 tablespoons of the chocolate and cherry filling onto the rolled dough.

10. Roll up the dough from one side into a tight log shape, pinching the ends to seal. Twist in 4-5 places into a horseshoe shape, then cross the two halves over each other to form an open-ended figure of eight; twist again and fit into the prepared loaf tin. The aim is to get a plaited look.

11. Spread the top with the remaining chocolate and cherry filling. Finally sprinkle with the almond topping and leave covered in a warm place for about 1 hour until doubled in volume.

12. Bake the babka for 1 hour and 20 minutes until cooked. Cool in the tin for a few minutes, then transfer to a wire rack to cool.

Related posts:

1. CHOCOLATE CHERRY CAKE RECIPE
2. Chocolate Cherry Cake
3. Chocolate Cherry Easter
4. Farro Salad With Cherry Tomatoes And Fresh Mozzarella
5. Chocolate and cherry brownie hearts
6. Chocolate and cherry mud cake with hot chocolate sauce
7. Cherry Chocolate and Irish Cream Cherry Pies Recipes
8. Cherry And Almond Cake
9. Cherry and Almond Cake
10. Hot chocolate and cherry pudding