Heat the oven to 350 degrees. Once risen, bake the babka until deeply burnished, 40 to 45 minutes. When you tap on the surface of the loaf, it should sound hollow. Remove from the pan and set aside.
Meanwhile, make the glaze: In a medium heatproof bowl set over a saucepan of simmering water, melt the chocolate and butter together, stirring until smooth. Stir in the corn syrup, espresso powder, vanilla paste and salt, then remove from the heat.
Pour the warm chocolate glaze all over the top of the babka(s). This will keep your babka nice and moist, as well as adding another layer of flavor. Let cool until set, about 30 minutes. You’ll know it’s set when it goes from glossy to more opaque in appearance. Slice and serve.
Heat the oven to 350 degrees. Once risen, bake the babka until deeply burnished, 40 to 45 minutes. When you tap on the surface of the loaf, it should sound hollow. Remove from the pan and set aside.
Meanwhile, make the glaze: In a medium heatproof bowl set over a saucepan of simmering water, melt the chocolate and butter together, stirring until smooth. Stir in the corn syrup, espresso powder, vanilla paste and salt, then remove from the heat.
Pour the warm chocolate glaze all over the top of the babka(s). This will keep your babka nice and moist, as well as adding another layer of flavor. Let cool until set, about 30 minutes. You’ll know it’s set when it goes from glossy to more opaque in appearance. Slice and serve.
Heat the oven to 350 degrees. Once risen, bake the babka until deeply burnished, 40 to 45 minutes. When you tap on the surface of the loaf, it should sound hollow. Remove from the pan and set aside.
Meanwhile, make the glaze: In a medium heatproof bowl set over a saucepan of simmering water, melt the chocolate and butter together, stirring until smooth. Stir in the corn syrup, espresso powder, vanilla paste and salt, then remove from the heat.
Pour the warm chocolate glaze all over the top of the babka(s). This will keep your babka nice and moist, as well as adding another layer of flavor. Let cool until set, about 30 minutes. You’ll know it’s set when it goes from glossy to more opaque in appearance. Slice and serve.
Heat the oven to 350 degrees. Once risen, bake the babka until deeply burnished, 40 to 45 minutes. When you tap on the surface of the loaf, it should sound hollow. Remove from the pan and set aside.
Meanwhile, make the glaze: In a medium heatproof bowl set over a saucepan of simmering water, melt the chocolate and butter together, stirring until smooth. Stir in the corn syrup, espresso powder, vanilla paste and salt, then remove from the heat.
Pour the warm chocolate glaze all over the top of the babka(s). This will keep your babka nice and moist, as well as adding another layer of flavor. Let cool until set, about 30 minutes. You’ll know it’s set when it goes from glossy to more opaque in appearance. Slice and serve.
Heat the oven to 350 degrees. Once risen, bake the babka until deeply burnished, 40 to 45 minutes. When you tap on the surface of the loaf, it should sound hollow. Remove from the pan and set aside.
Meanwhile, make the glaze: In a medium heatproof bowl set over a saucepan of simmering water, melt the chocolate and butter together, stirring until smooth. Stir in the corn syrup, espresso powder, vanilla paste and salt, then remove from the heat.
Pour the warm chocolate glaze all over the top of the babka(s). This will keep your babka nice and moist, as well as adding another layer of flavor. Let cool until set, about 30 minutes. You’ll know it’s set when it goes from glossy to more opaque in appearance. Slice and serve.
Heat the oven to 350 degrees. Once risen, bake the babka until deeply burnished, 40 to 45 minutes. When you tap on the surface of the loaf, it should sound hollow. Remove from the pan and set aside.
Meanwhile, make the glaze: In a medium heatproof bowl set over a saucepan of simmering water, melt the chocolate and butter together, stirring until smooth. Stir in the corn syrup, espresso powder, vanilla paste and salt, then remove from the heat.
Pour the warm chocolate glaze all over the top of the babka(s). This will keep your babka nice and moist, as well as adding another layer of flavor. Let cool until set, about 30 minutes. You’ll know it’s set when it goes from glossy to more opaque in appearance. Slice and serve.
Heat the oven to 350 degrees. Once risen, bake the babka until deeply burnished, 40 to 45 minutes. When you tap on the surface of the loaf, it should sound hollow. Remove from the pan and set aside.
Meanwhile, make the glaze: In a medium heatproof bowl set over a saucepan of simmering water, melt the chocolate and butter together, stirring until smooth. Stir in the corn syrup, espresso powder, vanilla paste and salt, then remove from the heat.
Pour the warm chocolate glaze all over the top of the babka(s). This will keep your babka nice and moist, as well as adding another layer of flavor. Let cool until set, about 30 minutes. You’ll know it’s set when it goes from glossy to more opaque in appearance. Slice and serve.
Heat the oven to 350 degrees. Once risen, bake the babka until deeply burnished, 40 to 45 minutes. When you tap on the surface of the loaf, it should sound hollow. Remove from the pan and set aside.
Meanwhile, make the glaze: In a medium heatproof bowl set over a saucepan of simmering water, melt the chocolate and butter together, stirring until smooth. Stir in the corn syrup, espresso powder, vanilla paste and salt, then remove from the heat.
Pour the warm chocolate glaze all over the top of the babka(s). This will keep your babka nice and moist, as well as adding another layer of flavor. Let cool until set, about 30 minutes. You’ll know it’s set when it goes from glossy to more opaque in appearance. Slice and serve.
