1 cup milk
5 tablespoons butter
1/4 cup lukewarm water
1 package active dry yeast (2 1/4 teaspoons)
6 tablespoons sugar
1 teaspoon salt
5-6 cups flour
1 1/2 cups semi-sweet chocolate chips
1/4 cup cocoa
1/2 cup finely chopped walnuts or pecans

Put milk in a small saucepan and heat it to just the point where it is about to boil. Remove from heat. Add butter. Put aside to cool. It can be put it in the refrigerator to cool for 10 minutes.Generously grease a 10 inch tube or bundt pan. Put water in a large bowl and sprinkle in yeast. When milk mixture has cooled to wrist temperature, add it to yeast along with salt and sugar. Add flour, 1 cup at a time, beating after each addition, with a wooden spoon at first, and with your hands as it gets harder to do. When all flour is mixed in, turn dough out onto a floured surface and knead for 5-10 minutes.Add a little flour if necessary, to keep dough from being too sticky to handle. Clean bowl; grease it well. Add kneaded dough, and oil or butter the top. Put it in a warm place to rise 2 hours till doubled. Put chocolate chips in a food processor or blender, and grind them till they resemble coarse meal. Transfer to a small bowl and combine with cocoa. Sprinkle 1/3 cup of this mixture into bottom of prepared pan, distributing it as evenly as possible. Sprinkle in chopped nuts. After the dough doubles, punch it down and return it to floured surface. Knead another 5-10 minutes. Use a rolling pin to roll dough into a large oval, about 9-10 inches wide at the middle, and 16-17 inches long. Press dough down as you roll. Sprinkle remaining chocolate filling as evenly as possible over dough, leaving a 1/2 inch rim around the outer edge. Roll up tightly starting with long edge, pinching edges to seal. Lift the babka carefully and ease it into the pan, making as even a circle as possible. Pat it firmly into place, and then seal the 2 ends together with a little water and a good pinch. If you want to bake the babka the same day, let it rise at room temperature for 45 minutes. If you want to bake it a day or two later, wrap it airtight in a plastic bag, and refrigerate till baking time. It will rise enough in the fridge; and can go directly from the fridge to the hot oven. Heat oven to 375°F. Bake 45-50 minutes till it gives off a hollow sound when thumped. Remove babka from the pan and invert onto a plate; the chocolate nut coating is thus on top. Wait 30 minutes before slicing.