There is an interesting section of sweets in Ottolenghi’s Jerusalem: A Cookbook. Chocolate krantz cake is like a chocolate babka, with a sweet leavened dough layered with chocolate and nuts. The dough must rise overnight, then is rolled out and layered with chocolate and pecans, rolled up, split, and twisted back together to create all the layers. It then proofs for 90 minutes before baking. The recipe recommends baking for 30 minutes at 375. At that point, the crust is browned and a toothpick inserted into the center came out dry, but the bottom layers were a little underdone. It might take 10-20 minutes longer than suggested to bake through, depending on your oven. After baking, a simple syrup is brushed onto the cake. The cake was rich, sweet, and chocolately, and got good reviews, but is a little bit involved to make.
Cost: about $10
Time: about 16 hours (2 hours active)
Level of Difficulty: moderate
Taste: excellent (four of five stars)
Make again: yes