This is a fabulous (Jewish-style) babka recipe with a sweet, slight chewy surrounding loads of chocolate. This tastes very rich and decadent; you won't miss the many eggs and loads of oil/butter in most babka recipes. It is delicious warm or room temperature. You can also make 2 mini loaves, bake for 20-25 minutes at 350 F. You can also add some chopped walnuts to the filling. You can also make a cinnamon version by substituting about 2 tbsp. cinnamon for the cocoa, and cinnamon chips for the chocolate. Dough requires at least 2 hours and 15 minutes rising time. Recipe is from Cooking Light Magazine (Dec 2009).