The chocolate dove without leavening is a variant of the classic dove, but in this one, you won’t have to wait for hours, so it’s super fast, but also delicious!
During Easter, the dove is essential, but sometimes there’s no time to prepare it at home due to the long leavening time.
The first time I made this dessert by using baking powder instead of yeast, I wasn’t sure it would work, but it turned out really good.
This time when I remade it, I must say I didn’t expect it to come out much better, but it’s really excellent.
I must say it turned out spectacular, obviously it won’t have the exact same result, but still very soft and well leavened.
I really recommend you try it, and it will surely be a big hit!
I hope you like my proposal and if you make it, or replicate other recipes on my blog, send me the photos, and I’ll post them on my FB page with your name.
Approx. 468 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients to Make the Chocolate Dove Without Leavening
- 3 medium eggs
- 3 1/2 oz Butter
- 1 cup Sugar
- 1 cup Whole milk
- 3 1/4 cups all-purpose flour
- 1 1/4 oz Rum
- Grated zest of one orange
- Grated zest of one lemon
- 1 3/4 tbsp baking powder
- 6 1/4 oz 75% dark chocolate
- 1 1/2 oz Butter
- 1 oz sugar sprinkles
- 5 1/4 oz Nutella
Tools
- 1 Mold dove mold
Preparation of the Chocolate Dove Without Leavening
In a cake mixer or stand mixer, put the eggs with the sugar and work them for a few minutes until a fluffy mixture is obtained.
Subsequently add the grated lemon and orange zest, the butter, a few tablespoons of flour taken from the total, and work at low speed.
Then add the warm milk, the rum, the baking powder, the liquid vanilla or vanilla powder, a few more tablespoons of flour, and work again.
At this point add the remaining flour and work the mixture until all the ingredients are well incorporated with each other.
Take a dove mold, put half of the mixture spreading it on the whole base, then put the Nutella here and there, pour the rest of the mixture over it…..
…….bake in a hot oven at 338°F for about 45-50 minutes checking the cooking, considering that ovens are not all the same.
Once cooked, let it cool and then in a microwave container, put the dark chocolate pieces and butter, heat them until a semi-liquid consistency is obtained.
Of course, we can easily melt the chocolate in a bain-marie saucepan.
Pour the melted chocolate over the dove, spread it to cover the entire surface, sprinkle white sugar sprinkles or other decoration as desired, and let the chocolate solidify.
As soon as the chocolate has hardened, it can be served.
