Alex’s Birthday + Dark Chocolate Babka French Toast

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It’s summer, so it seems like time is moving a million miles a minute. We constantly have places to go and things to do, but this week, we’re saving up our energy to celebrate Alex’s birthday!

A quick ode to the quirks that define my husband: He doesn’t drink coffee in the morning. Even if it’s already made and offered to him. He usually only starts drinking coffee after 1:30 in the afternoon. His favorite foods are chocolate, cookies, tortilla chips, and…vegetables. He also has the crazy super power of being able to order, almost without fail, whatever on the menu a restaurant doesn’t have. Pork chops? We’re out. Skillet cookie? We took that off the menu. It was with this constant disappointment in mind that Alex’s birthday treat this year was created.

If you can believe it, there have been two times that Alex has seen chocolate french toast on a menu at a restaurant. Before ordering it, he was perplexed: “What is chocolate french toast? Where do they add the chocolate?” Chocolate drizzled on top? Chocolate chips? Chocolate bread? Anyway, the end of the story is that he ordered the french toast and was told, BOTH TIMES, that they didn’t have it. So we went on with our lives, assuming that chocolate french toast was actually just too good to exist in this world and we were just imagining it on menus. Then! It was time for Alex’s birthday. I’ve mentioned before that Alex doesn’t like cake. (“It’s fine,” he says.) So each year, I try to get a little creative with what his birthday dessert will be. And, this year, I said, “I’m going to make that man some chocolate french toast.” Dark chocolate french toast. Using chocolate babka.

Babka is a sweet yeast dough, often filled with chocolate or cinnamon, or sometimes fruit, and baked in a loaf. At first Alex was skeptical, only becoming more accepting when I explained it to him in Seinfeld. Then he was immediately on board. And so I set out to create the birthday treat of his dreams. Spoiler: It went well.

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Dark Chocolate Babka French Toast

Ingredients:
2 cups flour
6 tbsp sugar
1 1/8 tsp active yeast
1 egg
2 tsp grated orange zest
1/4 cup warm water
1/4 cup warm milk
1/2 tsp salt
4 tbsp butter, extremely soft

For the chocolate filling:
1/4 cup confectioners’ sugar
1 tbsp sugar
3 tbsp cocoa powder
2 oz dark chocolate, chopped
1/4 cup unsalted butter, melted

For the syrup:
1/3 cup water
3/4 cup sugar

For french toast:
4 3/4-inch slices of babka
2 eggs
2 tbsp whole milk or heavy cream
1/8 tsp salt
1 tbsp unsalted butter, for pan 

Whisk together the warm water and yeast in a medium bowl. Allow to sit for about five minutes, until frothy.

Oil a slightly larger bowl.

Add the milk, egg, butter, sugar, salt, zest, and 1 cup of the flour. Mix well with a wooden spoon. Continue adding enough flour to make the mixture easy to handle, up to 2 cups total.

Place the mixture onto a well-floured surface and knead until the dough is smooth and no longer sticks, adding flour as needed, for about five minutes.

Once the dough is elastic, place in the oiled bowl, and turn over to cover the entire surface of the dough with oil. Cover the bowl with a dish towel and allow to rise in a warm place for about 1 1/2 hours.

To make the chocolate paste, mix the confectioner’s sugar, white sugar, and cocoa powder. Chop your dark chocolate and melt your butter. While the butter is still warm, add the chopped chocolate, stirring until it is melted. Wait to mix the butter/chocolate mixture into the dry ingredients until right before you’re ready to spread it on the dough.

Spray an 8×4-inch loaf pan with cooking spray and line with parchment paper.

When your dough has rested, punch it down and begin to roll it out on a lightly floured surface. Roll to 16 by 12 inches, with the long side nearest to you. The dough is not too precious, so if you need to pull it a bit or use a bench scraper to keep the edges even, do so.

Now mix your butter/chocolate mixture into the dry chocolate ingredients. Spread the mixture over the top of the dough, leaving less than a 1/2 inch border around the edge.

Roll the long side of the dough up onto a roll. Place the roll seam-side-down.

Use a knife or bench scraper to cut the roll in half lengthwise–you want to end up with two long, narrow halves, with stripes of the chocolate mixture showing through.

Then, with the chocolate stripes facing up, gently lay one of the halves over the other until you have a long braid, banded with chocolate. If your ends have gotten uneven, you can again cut them down.

Place the braid chocolate-side-up into your oiled 8×4-inch loaf pan, tucking the ends under.

Cover with a dish towel and allow to rise in a warm spot for about 45 minutes to 1 hour. It will not quite double in size. Meanwhile, preheat the oven to 375 degrees.

After letting it rise, bake for about 20-25 minutes, until golden brown. To ensure it is done, insert a knife into the middle–it may come out with chocolate on it, but there should be no sign of dough.

While the bread is baking, whisk together the sugar and water over low heat until the sugar is completely dissolved.

Remove the loaf from the oven and immediately brush the glaze entirely over the top, ensuring some gets down each side of the pan.

Allow to cool.

If making french toast, mix together eggs, milk, and salt into a flat-bottomed pan. Place slices of babka into the mixture for about 30 seconds, then flip and allow to soak for another 30 seconds on the second side.

While the bread is soaking, melt the butter in a skillet over medium heat.

Carefully move the soaked bread into the hot pan, allow to brown (about 2-3 minutes on each side).

Serve warm with berries, powdered sugar, syrup or butter. Enjoy! 

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My God, it is a thing of beauty. And the taste? Forget it. It looks so much more difficult to create than it is. You will need a little time, mostly for letting it rise, but if anything is worth waiting for, it’s this french toast. (It’s so good, I think I might trying making another loaf to use in my friend Sarah’s grandmother’s bread pudding recipe.) For this dough, I used my mom’s time-tested pecan roll recipe. For the filling, glaze, and preparation, I followed this Seven Spoons recipe, halved, which itself is an adaptation of Yotam Ottolenghi and Sami Tamimi’s recipe from Jerusalem: A Cookbook. I only made one loaf, because I’m no fool: I know that 2 loaves of babka equals one loaf per person in this household, and I just can’t have it around.

On Alex’s actual birthday, we will be going out for a nice Italian dinner. I can’t say where, because this post goes up before his birthday and Alex’s birthday dinner location is always a secret to him. Then we’ll go out for drinks (but more likely we’ll be tired, get one drink, and go home, which is nice, too).

Happy birthday, my dear love! This babka’s cool, but not half as cool as you.

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Chocolate Krispy Treat Sandwiches

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My favorite human turns 30 years old today! I’ve made no secret of the fact that I love birthdays (my birthday! friends’ birthdays! strangers’ birthdays!). I also believe that birthdays should be celebrated for no less than a month, particularly if they are 30th birthdays! Alex doesn’t agree. He doesn’t like celebrations, particularly if they are celebrating him. He also doesn’t like cake, which I will never understand.

So, instead, we started celebrating last week, a whole three weeks shy of full birthday celebration. Per his request, we saw the anxiety-inducing Dunkirk on opening night at the Music Box. (Really, truly spectacular, if your heart can take it.) Tonight, we will have a nice dinner and some drinks. Tomorrow, we’re both taking off work and making a special trip to Werewolf Coffee Bar, and going to Sunset Pho Caffe for dinner with Alex’s dad. This weekend, we’ll probably make our way over to the Newberry Library’s Book Fair and celebrate with some friends. And, before the weekend is over, I suspect we’ll eat more than a few hot dogs. (Alex claims to never have food cravings, but this man has been talking about hot dogs, like, a lot.) For dessert, we will not have birthday cake.

Since cake was off the table, I tried to plan a celebratory dessert that captured the genius that is my wacky husband. Things I know about Alex are this: He is particularly fond of chocolate. A chocolate fiend, in fact. He’s been known to devour entire bags of semi-sweet chocolate chips. So, chocolate, sure, we’re getting somewhere.

The sandwich cookie is also a favorite. Alex’s love of cookies, particularly cookie sandwiches, knows zero bounds. His Instagram handle is @eatingcookies. No joke. (Don’t go looking for cookies there, though. He mostly takes pictures of garbage during our walks around the city.)

Finally, when I ask him about desserts he would like to try, they are almost never fancy. A while back, out of the blue, he mentioned he had read an article about an Australian snack called Chocolate Crackles. Essentially, this is a cupcake-shaped, chocolate Rice Krispies treat.

So, I combined the three, chocolate, cookie sandwiches, and Crackles, into a dessert truly fit for a 30-year-old man’s birthday.

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Chocolate Krispy Treat Sandwiches
Makes 24 rounds; 12 filled sandwiches. Slightly adapted from this recipe.

Ingredients:
For krispy treats:
6 tbsp unsalted butter, plus more for greasing the cookie sheet
1/8 tsp salt
10 1/2 oz bag of marshmallows
6 oz semi-sweet chocolate, roughly chopped
3 tbsp cocoa powder
1 tsp vanilla extract
7 cups rice cereal (like Rice Krispies)

For filling:
1 cup creamy peanut butter
1/2 tsp salt
5-6 tbsp powdered sugar
1 tsp vanilla
1/2 cup heavy cream

Instructions:
For krispy treats:
Butter a 12″ x 18″ cookie sheet.

In a large saucepan, melt 6 tbsp of butter over low to medium heat.

Once melted, add the salt, marshmallows, semi-sweet chocolate, and cocoa powder. Stir until combined and the marshmallows have completely melted. Remove from heat. Add the vanilla.

Add the rice cereal and stir until completely coated.

Immediately pour onto the buttered cookie sheet. Using your hands, or a spatula, press the mixture into the pan, filling to the edges. If you have a bit of leftover butter from the stick you used, you may find it helpful to cover your fingertips or the spatula with a bit of the butter while pressing to keep the mixture from sticking.

Once you have completely filled the pan with an even layer, refrigerate for about 15 minutes.

Using a 2 1/2-in round cookie or biscuit cutter, punch out 24 circles and move to another cookie sheet or plate.

For filling:
In a small bowl, beat the peanut butter, salt, powdered sugar, and vanilla until completely combined and smooth. In a separate bowl, beat the heavy cream until it forms stiff peaks. Add the heavy cream to the peanut butter mixture and fold together until combined.

Fill two rounds with peanut butter cream, press together, and enjoy!

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So, to recap–Rice Krispies Treats are good. Chocolate Rice Krispies Treats are better! Chocolate Rice Krispies Treats, filled with peanut butter cream are the best of all! Maybe they’re not the most grown-up dessert. No, they’re definitely not. But, being a grown-up is overrated anyway. Even as I was writing this last sentence, my brain was thinking, “You know what would be really good? Some peanut butter ice cream smooshed between two chocolate Rice Krispies Treats!” Omg brb gtg make some ice cream sandwiches!

Happy birthday, my love. Welcome to your 30’s!