Chocolate Easter Colomba: the classic made indulgent.
There is no more iconic symbol of Easter in Italy than the Colomba.
This majestic leavened cake, whose shape recalls a message of peace, has a fascinating history that goes back a long way.
The Easter Colomba was born in Lombardy and the first was produced by the famous Motta company.
From that moment on, however, the recipe traveled across the peninsula, becoming a heritage of every region.
Today, with this name, we refer to several similar types of cakes: think, for example, of the Sicilian colombe, which, despite having different shapes and textures, proudly carry the same name.
Regardless of its industrial or regional origin, there is one indisputable truth: homemade colomba tastes unbeatable.
It is delicious, soft and aromatic, able to fill the whole house with that festive scent that no packaged product can ever match.
Making it with your own hands requires patience, it’s true, but the satisfaction you feel when you see it rise in the oven and then bring it to the table in front of guests… well, it’s priceless!
If the classic version with glaze and almonds is timeless, this year I wanted to propose an irresistible variation: the Colomba with chocolate chips. Could such a tempting touch be missing from my blog?
I don’t think so! The chips melt slightly during baking, creating small veins of flavor that make every bite an unforgettable experience.
It’s the perfect choice for those who don’t like candied fruit or who simply want to indulge a little more during the holidays.
Whether you prefer the original Lombard version or southern interpretations, the Colomba remains the beating heart of the Easter lunch.
Preparing this recipe means honoring a tradition that unites all of Italy, bringing a piece of artisanal history to the table.
Try my chocolatey version and let yourself be won over by its incredible softness!
Approx. 460 kcal per person
- Difficulty: Medium
- Cost: Moderate
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Cooking time: 1 Hour
- Portions: 10 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients to make the Chocolate Easter Colomba
- 1 oz Fresh yeast
- 3 tbsp Whole milk
- 1/2 cup Manitoba flour
- First dough
- 2 tbsp Butter
- 1 1/2 tbsp Sugar
- 1/2 cup Manitoba flour
- Second dough
- 4 tbsp Butter
- Grated zest of 1 lemon
- Grated zest of 1 orange
- 2/3 cup Sugar
- 2 pcs Medium eggs
- 1 pinch Salt
- 2 packets Vanillin
- 2 cups Manitoba flour
- Third dough
- 5.3 oz Dark chocolate, chopped
- 2 tbsp Warm milk
- 1/4 cup Manitoba flour
- 1 1/2 tbsp Butter
- 2 tbsp Coarse sugar
Tools
- Stampi per colomba
Preparation of the Chocolate Easter Colomba
The difficulty of this cake is its processing, which is quite long and laborious; the important thing is not to rush and to allow the dough a long fermentation.
I made the dough entirely by hand, but you can certainly mix it with a stand mixer.
Crumble the fresh yeast into a bowl and add 3 tbsp warm milk and 1/2 cup Manitoba flour, knead well, then form a ball and let it rise in a bowl covered with plastic wrap in a warm place for at least 45 minutes.
Preparation of the first dough
Take the risen starter and knead it with about 100 ml warm milk (about 1/3 cup + 1 tbsp) and 150 g Manitoba flour (about 1 1/4 cups) to obtain a soft dough; let it rise in a bowl covered with plastic wrap in a warm place for another 45 minutes.
Preparation of the second dough
Combine the first risen dough with 2 tbsp softened butter, 1/2 cup flour, and 1 1/2 tbsp sugar; work the dough for at least 15 minutes, mixing well until it becomes compact.
Once you have an elastic and homogeneous dough, form a ball and place it in a bowl covered with plastic wrap in a warm place for at least 2 hours.
Preparation of the third dough
Combine the second dough with the ingredients for the third dough, adding one ingredient at a time and alternating additions of flour between ingredients.
Knead well until you obtain a smooth and elastic dough, form a ball and let the dough rise in a bowl for 2 hours. In the meantime, chop the chocolate into shards and set it aside, perhaps in the fridge.
Final preparation
Take the third dough, add the remaining ingredients for the final dough, mix everything well, then transfer the dough onto a work surface….
….divide the dough into 3 parts: one central for the body and 2 for the wings.
If you prefer, you can also divide into two and place the second roll crossed over the first, then shape the wings to fit.
Roll out the larger ball into a rectangle and place half of the chopped chocolate on it, roll it up and form the body of the colomba.
Place it into the mold.
Roll the other two balls into rectangles, dividing the remaining chocolate equally; roll these rectangles up as well, then fold the rolls in half and adapt them to the wing spaces.
Let rise, covered, for at least 3 hours or until the dough reaches the edge of the mold.
When the rise is complete, brush the surface of the colomba with melted butter and sprinkle with coarse sugar (optional).
Bake in a preheated oven at 338°F for about 1 hour, checking for doneness.
Baking times vary from oven to oven, but the surface should be slightly golden at the end of baking.
Chocolate: For a pastry-shop result, use a good-quality dark chocolate chopped with a knife.
Irregular shards are much more pleasant in the mouth than industrial chocolate chips.
Proofing: If you want an even more “cloud-like” colomba, make sure the place where it rises is away from drafts.
An oven that is switched off with the light on is the ideal nest!
