Chocolate Babka with Candied Lentils Recipe

On the same day, cook the lentils in unsalted water, as indicated on the package, then drain them. In parallel, make a syrup with 250 ml of water and sugar. Once the lentils are drained, pour the syrup over them and let simmer gently until completely evaporated. This takes about 1 hour.

Pour into a heat-resistant jar, take 150g and add the chocolate to melt it. Mix well, then let it cool slightly. Meanwhile, prepare the dough. Reactivate the crumbled yeast in the lukewarm milk and 1 teaspoon of sugar. Cover and let the mixture bubble (10 to 12 minutes).

In a stand mixer, combine the flour, salt, and sugar. Add the activated yeast and the egg. Knead on medium speed. When the mixture is homogeneous, add the butter in three portions. After 15 minutes, the dough will pull away from the bowl.

Make a ball and place it in an oiled bowl. Cover with a damp cloth. Let it rise for 1 hour at room temperature. The dough should have doubled in size; if not, extend the rising time by 30 minutes.

Punch down the dough, then shape it into a new ball. Wrap tightly to prevent the dough from drying out and place in the refrigerator for at least 1 hour (ideally overnight).

Roll out the dough into a large rectangle about 65 x 30 centimeters. Cover the entire surface of the dough with chocolate and candied lentils. (Keep the rest refrigerated for up to 4 days).

Sprinkle with chopped hazelnuts and small chocolate pieces, making sure to set aside a nice tablespoon for decoration. Cut the dough lengthwise to obtain 2 large equal rectangles, even thinner. Roll each rectangle up on itself, enclosing the filling in the center of the roll.

Cut the roll again lengthwise, with the cut on top so that the filling is well visible. Braid the resulting strands and shape them into your desired form: here, a heart.

Place the dough on a baking sheet lined with parchment paper (or in a greased mold). Decorate with the remaining filling. Cover with a towel and let rise at room temperature for half an hour.