The chocolate colomba is a quick recipe to make without leavening, perfect for those who do not have much time and do not want to give up homemade colomba at Easter. I made this colomba by adding chocolate chips to the dough; once baked, I glazed it with dark chocolate and garnished it with almonds and sugar sprinkles. Delicious and beautiful to look at, this colomba is perfect to serve at the table to your guests at the end of meals!
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Easter Colomba Recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 1Piece
- Cooking methods: Oven
Ingredients
- 2 cups Flour
- 1/3 cup Potato starch
- 2/3 cup Sunflower seed oil (or 14 tbsps butter)
- 3/4 cup Sugar
- 4 Eggs
- 1 Lemon flavor vial
- 1 tsp Vanilla extract
- 1 packet Baking powder for desserts
- 3/4 cup Chocolate chips
- 3.5 oz Dark chocolate
- as needed Almonds
- as needed Sugar sprinkles
Tools
- Mold
Preparation
To make the chocolate colomba, separate the yolks from the whites in two bowls. Add the sugar to the yolks bowl and start mixing with an electric whisk until you get a fluffy mixture.
Add the oil to the yolk and sugar mixture, continuing to mix; then add the lemon flavor and vanilla extract.
Sift the flour with the potato starch and incorporate them gradually into the yolk and sugar mixture. Stir to blend the ingredients well. Finally, add the baking powder and chocolate chips.
Beat the egg whites until stiff and add them to the mixture, stirring with a spatula using a bottom-up motion, so as not to deflate the whites.
Pour the mixture into a colomba mold (750g) and level the surface well with a spatula.
Bake in a preheated oven (I used a fan oven) at 356°F for 45 minutes, until golden brown. If the colomba browns too quickly before the end of cooking, cover the surface with aluminum foil. Once cooked, perform the toothpick test and remove from oven. Let it cool.
Melt the dark chocolate in a bain-marie and then pour it on the colomba’s surface. Garnish with sugar sprinkles and chopped almonds. Serve as needed. Enjoy!
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