Torta spettrale
By: Agi Kaja
Bu! Una torta facile e spaventosa (non troppo) per una festa di Halloween.
Spooky cake
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.
Ingredients
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500g Organic Strong Bread Flour
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7g dried yeast
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250ml warm whole milk (or homemade almond milk),
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1 egg or aquafaba egg alternative
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50g honey or maple syrup
- 500g melted butter
- 50g raw cacao powder
- a pinch of sea salt
- 2 tbsp honey
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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.
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