On a clean surface we spread some flour and place the dough. Using a rolling pin, roll out the dough into a rectangular shape.
Spread the filling mixture all over the surface, leaving clean 2-3 cm from the edge.
Then add the chopped dark chocolate.
We roll our dough along as tightly as possible to end up in a roll. If the dough does not stick, add a few drops of milk.
By using a sharp knife we cut along to create three strips. Knit the braid.
Place inside a loaf pan line with parchment paper and allow to rest under a towel in a warm spot for 60 minutes. I have used my oven at 30*C.
Bake babka for 25-30 minutes or until the top is golden brown in a preheated oven, at 175*C.
While baking prepare the syrup in a small saucepan. Add water and sugar and cook over medium heat until sugar dissolves.
After removing the babka from the oven, add the syrup.