Bouh ! Un gâteau facile et effrayant (enfin, pas si effrayant que ça) pour une fête d'Halloween.
Spooky cake
Rated 5.0 stars by 1 users
Category
Cakes
Cuisine
American
Servings
10-12
Prep Time
15 minutes
Cook Time
45 minutes
Easy and scary (not so scary) cake for a Halloween party. Our Spooky Babka is a hauntingly delicious celebration of the clean-label pantry. This twisted, sponge-like loaf combines the rich, brioche-style comfort of a classic babka with the deep, dramatic aesthetic of high-integrity dark cacao. Covered in a thick, velvety melted high-percentage dark chocolate, this is an honest, Non-UPF way to celebrate Halloween. It's proof that you can have all the festive drama without the "nasties" that wreak havoc on your gut health.
Author:Agi
Ingredients
-
500g Organic Strong Bread Flour
-
7g dried yeast
-
250ml warm whole milk (or homemade almond milk),
-
1 egg or aquafaba egg alternative
-
50g honey or maple syrup
-
500g melted butter
-
50g raw cacao powder
-
a pinch of sea salt
-
2 tbsp honey
-
150g high-quality dark chocolate (85% cacao or higher).
Directions
Heat up the oven 180C.
Activate & Knead: Mix your warm milk, yeast, and honey. Once bubbly, add the flour and egg. Knead until smooth and elastic. Let it rise in a warm spot until doubled in size.
The Twist: Roll the dough into a large rectangle. Spread your "Shadow Filling" (butter/cacao mix) edge-to-edge.
Shape the Scare: Roll it up tightly like a cigar. Cut the log in half lengthwise to expose the dark layers, then twist the two strands over each other. Coil it into a greased loaf tin.
Bake: Bake at 180°C for 25–30 minutes until golden but the dark swirls remain striking.
The Cover: Once cooled, melt your high-integrity dark chocolate and pour it over the top, letting it drip down the sides like a "spooky" shroud.
