Chocolate babka with almond chocolate streusel

In a stand mixer bowl combine eggs, milk, salt, sugar, flour and instant yeast; mix on low to combine, then on medium for 15 minutes, scraping the bowl and hook. Do not add more flour while the dough is sticky.

Add the cubed butter and mix about 8 minutes, scraping a few times, until the dough is smooth, shiny and very elastic and slaps against the bowl; internal temperature 72 to 80F (23 to 27C).

Let the dough rise about two hours, until tripled in size.

For the streusel, blend cubed almond paste with sugar, then flour and cocoa powder, then cubed butter, until it comes together. Roll out, freeze, cut into cubes, bake, cool, and crush lightly in a food processor.

For the fudge, melt the milk and dark chocolate with the butter and set aside.

Refrigerate the dough overnight. Dust with flour and roll into a large rectangle about a quarter inch thick.

Spread the chocolate fudge, warmed only to room temperature, over the dough; never put anything warm on brioche.

Top with crushed streusel and roll up tightly.

Divide the log into two, cut each lengthwise and twist; place in two greased loaf pans, cover and proof until the dough reaches the tops of the pans.

Egg wash if desired and bake at 325F (160C) for 30 minutes.

Unmould almost immediately, prick the cake, pour over the orange blossom syrup and top with more streusel.