I believe in eating chocolate for breakfast if the opportunity presents itself. Last time I made smitten kitchen’s Chocolate Swirl Buns it was a temporary farewell to gluten as I experimented with anti-inflammatory diet. It was a haunting reminder during those few weeks of what I missed out in the name of healthy eating. The diet experiment didn’t make me feel better or worse so I saw no reason to continue. However, the sweet memory of those chocolate swirl buns, a twist on the more decadent chocolate babka, remains and I have to fight the urge to make them again.
A couple weekends ago my friends and I had a girls weekend sleepover and I decided it would be the perfect excuse to revisit chocolate babka. This is the kind of decadence that is best to share among good friends. Coincidentally, smitten kitchen also revisited this classic and declared Yotam Ottolenghi’s supremacy over Martha Stewart’s version. Obviously I could not just take her words and had to decide for myself.