The Pancetone with chocolate chips is not just your usual sponge cake… but a blend of flavors with brandy… that makes this dessert delicious!
You absolutely must try making it even for your kids, as the alcohol evaporates during baking, leaving only the flavor!
You might wonder why this name “pancetone”, honestly it’s just a name I once read in a sponge cake recipe in a cookbook, and inspired by that recipe, I kept this name.
A dessert that really takes me back to when I wasn’t more than 15 years old, but I was already experimenting in the kitchen.
I’ve been making it for many years, so it’s a really tried-and-true dessert that always turns out well.
Great for a snack, breakfast, or even to take to school for a treat.
Make it too, and let me know!!!
If you make this or any other of my recipes on my blog, feel free to send me your photos, and I’ll post them on my FB page with your name.
About 710 kcal per person
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 10 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to make Pancetone with Chocolate Chips
- 4 Medium eggs
- 3 1/2 cups All-purpose flour
- 1 1/2 cups Sugar
- 1 cup Whole milk
- 1 packet Vanillin
- 1 packet and 1/2 of baking powder
- 1/4 cup Butter
- Grated peel of 1 lemon
- 1/2 cup Brandy or alternatively rum
- 3/4 cup Dark chocolate chips
- 1/4 cup Dark chocolate chips or flakes
Preparation of Pancetone with Chocolate Chips
Take a mixer for desserts and add the eggs and sugar, beat at high speed until a fluffy mixture is obtained.
Next, add the other ingredients a little at a time, mixing everything at low speed, and lastly, add the chocolate chips.
Butter and flour a 10-inch diameter cake pan and pour in the mixture, garnish with chocolate chips and bake in a preheated oven at 350°F for about 45 minutes.
