
A recipe – Chocolate & tonka beans kokosh
Traditions and trend… babka?
Last year babka was all the rage, and it seems, still is. From the classic chocolate version to some more traditional like cinnamon, to creative variations such as matcha, social media was full of babka images and recipes. I tried cinnamon babka in New York last year from Russ & Daughters, which was very good, then I tried rugelach (a similar bake) at a famous bakery and hated it (was about 80% butter). A week or so ago, I came across something that looked like babka on Instagram but was called kokosh: I was intrigued by it, and decided to try to make one. It is another traditional Jewish cake, of Hungarian origins, but I confess I do not know enough about Jewish food traditions. Looks similar to its more famous sibling but it is allegedly easier to make. Indeed it is a fairly easy and fun bake to make, and it tastes absolutely delicious, full of chocolate and sugar goodness (we all need a little sugar!).
As usual I used a couple of different sources, and added my own take on the recipe. The one I followed most closely is here. I used tonka beans instead of vanilla as I really like the unique aroma, and coconut palm sugar as I love its caramel hues. The results are great and perfect with a cup of tea or coffee, but I confess, I ate a piece whenever I went close to it any time of day. It was gone in no time and even my fussy husband loved it!
Let’s make kokosh!
[buymeapie-recipe id=’9′]
4 thoughts on “A recipe – Chocolate & tonka beans kokosh”
This looks so good and it reminds me of the “putizza triestina” cake my grandmother used to make!
I have never seen it – so will look it up. I had not seen this before either, and it’s really easy to make too.
That looks gorgeous. I know my son would love it so must give it a try soon
it is seriously very good!
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