Chocolate Babka (burnt)

I have to say that I am once again disappointed by one of Gale's recipes. Normally Chocolate Babka is served during Easter (or at least that's what I've read) but since I'm not Eastern European I figured tradition wouldn't hold a grudge against me for baking it around Christmas. Well... I burned it. It is still edible but I think I might have to trim the crust which is a shame because some of the filling is closer to the crust.

• The recipe calls for 5 egg yolks and 1 whole egg. And this is supposed to make a cake or dough with only 2 cups of flour!? I ended up adding 2 more cups just to make it kneadable.
• The filling composed of 4 oz of bittersweet chocolate, 1 egg white, 1 tbsp of butter, and 7 oz of almond paste. My super-duper-never-has-a-problem-with-anything food processor couldn't get this filling together. It was so sticky and unspreadable that I basically just dotted clumps of it onto the dough which is why most of it ended up concentrated in certain parts.
  
• The dough would not cook all the way! This batter was just way too much for a single snail roll in a 9-inch cake pan. It rose like Mt. Everest and even after 45 minutes, the insides were far from done. And I was right too because when I opened it up the insides were just right. But pretty much the crust got ruined.

Martha has a recipe for this in her Baking Handbook (and it even had a strudel topping!) and now I wished I had baked that one. Poop.